Plant Products (5cr)
Course unit code: 8B00CX67
General information
- Credits
- 5 cr
- Teaching language
- Finnish
- Responsible person
- Matti-Pekka Pasto
- Merja Kyntäjä
Objective
Students are able to explain the characteristics and factors that affect the use of edible plants.
Students are able to apply key manufacturing processes for plant products and are able to solve factors related to quality and product safety.
Content
Edible plants as food products raw material
Factors affecting the quality of vegetables
Methods of storing and processing vegetables
Development of vegetable products
Qualifications
Food technology basic
Food technology
Assessment criteria, satisfactory (1)
Students will be able to explain the use, characteristics, general processing methods and storage methods for edible vegetables.
Assessment criteria, good (3)
Students will be able to explain the use, characteristics, general processing methods and storage methods well. They know how to combine what they learned with their previous experience in the subject matter.
Assessment criteria, excellent (5)
Students can explain the use, characteristics, general processing methods and preservation methods excellently. Students is able to create new meanings within the framework of the subject and demonstrate innovativeness in the application of what they learned.