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Work course of the food technologyLaajuus (5 cr)

Code: 8B00CG69

Objective

Upon completion of the course, the student will
- be able to assess the baking processes and factors affecting to the prdoduct quality
- be able to apply and develop the manufacturing methods in the bakery industry
- learn how to build a milk procesess about unit operations
- be able to understand the manufacturing processes connections to the production technology
- be able to evaluate the ingredients and process steps of the effects of the characteristics of the finished product and know how to make the changes necessary for product quality in manufacturing processes.

Content

Cereal technology:
- Production of bread, pastries and confectionary products
- Pre-prepared dough and
- Cold baking
- Additives
- Quality control
- Machinery used in bakeries

Building-blocks of dairy processing
- Heat exchangers
- Centrifugal separators and milk fat standardisation systems
- Homogenisers
- Membrane filters
- Evaporators
- Deaerators
- Pumps
- Pipes, valves and fittings
- Tanks
- Service systems
- Special dairy products.

Qualifications

Food chemistry
Food processes

Assessment criteria, satisfactory (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Assessment criteria, good (3)

The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, excellent (5)

The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Enrollment

17.04.2023 - 06.09.2023

Timing

04.09.2023 - 17.12.2023

Credits

5 op

Teaching languages
  • Finnish
Degree programmes
  • From Field to Fork
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Joni Viitala
  • Merja Kyntäjä
Scheduling groups
  • Pienryhmä 1 (Size: 16. Open UAS: 0.)
  • Pienryhmä 2 (Size: 16. Open UAS: 0.)
Student groups
  • BIELI20
  • IEPFF23F
    From Field to Fork
Education groups
  • Small group 1
  • Small group 2

Objective

Upon completion of the course, the student will
- be able to assess the baking processes and factors affecting to the prdoduct quality
- be able to apply and develop the manufacturing methods in the bakery industry
- learn how to build a milk procesess about unit operations
- be able to understand the manufacturing processes connections to the production technology
- be able to evaluate the ingredients and process steps of the effects of the characteristics of the finished product and know how to make the changes necessary for product quality in manufacturing processes.

Content

Cereal technology:
- Production of bread, pastries and confectionary products
- Pre-prepared dough and
- Cold baking
- Additives
- Quality control
- Machinery used in bakeries

Building-blocks of dairy processing
- Heat exchangers
- Centrifugal separators and milk fat standardisation systems
- Homogenisers
- Membrane filters
- Evaporators
- Deaerators
- Pumps
- Pipes, valves and fittings
- Tanks
- Service systems
- Special dairy products.

Teaching methods

Laboratory training, Moodle tasks and reporting

Student workload

Laboratory work 44 h and autonomous studies 89 h.

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Assessment criteria, good (3)

The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, excellent (5)

The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Assessment methods and criteria

Compulsory presence in the trainings and quality of the reporting

Qualifications

Food chemistry
Food processes

Enrollment

17.04.2023 - 06.09.2023

Timing

28.08.2023 - 31.01.2024

Credits

5 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Juuso Kumpulainen
  • Merja Kyntäjä
Scheduling groups
  • Lähialue (Size: 0. Open UAS: 0.)
  • Pitkämatka (Size: 0. Open UAS: 0.)
Student groups
  • MBIELI21
Education groups
  • Small group 1
  • Small group 2

Objective

Upon completion of the course, the student will
- be able to assess the baking processes and factors affecting to the prdoduct quality
- be able to apply and develop the manufacturing methods in the bakery industry
- learn how to build a milk procesess about unit operations
- be able to understand the manufacturing processes connections to the production technology
- be able to evaluate the ingredients and process steps of the effects of the characteristics of the finished product and know how to make the changes necessary for product quality in manufacturing processes.

Content

Cereal technology:
- Production of bread, pastries and confectionary products
- Pre-prepared dough and
- Cold baking
- Additives
- Quality control
- Machinery used in bakeries

Building-blocks of dairy processing
- Heat exchangers
- Centrifugal separators and milk fat standardisation systems
- Homogenisers
- Membrane filters
- Evaporators
- Deaerators
- Pumps
- Pipes, valves and fittings
- Tanks
- Service systems
- Special dairy products.

Teaching methods

Laboratory training, Moodle tasks and reporting

Student workload

Total workload 135h

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Assessment criteria, good (3)

The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, excellent (5)

The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Assessment methods and criteria

Compulsory presence in the trainings and quality of the reporting

Qualifications

Food chemistry
Food processes

Enrollment

16.04.2022 - 07.09.2022

Timing

12.09.2022 - 11.12.2022

Credits

5 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Juuso Kumpulainen
  • Merja Kyntäjä
Scheduling groups
  • Seinäjoki (Size: 0. Open UAS: 0.)
  • Pitkämatka (Size: 0. Open UAS: 0.)
Student groups
  • MBIELI20
Education groups
  • Seinäjoki
  • Pitkämatka

Objective

Upon completion of the course, the student will
- be able to assess the baking processes and factors affecting to the prdoduct quality
- be able to apply and develop the manufacturing methods in the bakery industry
- learn how to build a milk procesess about unit operations
- be able to understand the manufacturing processes connections to the production technology
- be able to evaluate the ingredients and process steps of the effects of the characteristics of the finished product and know how to make the changes necessary for product quality in manufacturing processes.

Content

Cereal technology:
- Production of bread, pastries and confectionary products
- Pre-prepared dough and
- Cold baking
- Additives
- Quality control
- Machinery used in bakeries

Building-blocks of dairy processing
- Heat exchangers
- Centrifugal separators and milk fat standardisation systems
- Homogenisers
- Membrane filters
- Evaporators
- Deaerators
- Pumps
- Pipes, valves and fittings
- Tanks
- Service systems
- Special dairy products.

Teaching methods

Laboratory training, Moodle tasks and reporting

Student workload

Total workload 135h

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Assessment criteria, good (3)

The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, excellent (5)

The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Assessment methods and criteria

Compulsory presence in the trainings and quality of the reporting

Qualifications

Food chemistry
Food processes

Enrollment

16.04.2022 - 07.09.2022

Timing

29.08.2022 - 18.12.2022

Credits

5 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Juuso Kumpulainen
  • Merja Kyntäjä
Student groups
  • BIELI19
  • IEPFF22F

Objective

Upon completion of the course, the student will
- be able to assess the baking processes and factors affecting to the prdoduct quality
- be able to apply and develop the manufacturing methods in the bakery industry
- learn how to build a milk procesess about unit operations
- be able to understand the manufacturing processes connections to the production technology
- be able to evaluate the ingredients and process steps of the effects of the characteristics of the finished product and know how to make the changes necessary for product quality in manufacturing processes.

Content

Cereal technology:
- Production of bread, pastries and confectionary products
- Pre-prepared dough and
- Cold baking
- Additives
- Quality control
- Machinery used in bakeries

Building-blocks of dairy processing
- Heat exchangers
- Centrifugal separators and milk fat standardisation systems
- Homogenisers
- Membrane filters
- Evaporators
- Deaerators
- Pumps
- Pipes, valves and fittings
- Tanks
- Service systems
- Special dairy products.

Teaching methods

Laboratory training, Moodle tasks and reporting

Student workload

Laboratory work 56 h and autonomous studies 77 h.

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Assessment criteria, good (3)

The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, excellent (5)

The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Assessment methods and criteria

Compulsory presence in the trainings and quality of the reporting

Qualifications

Food chemistry
Food processes