Structure of Food Chain (5op)

Opintojakson tunnus: YE00BJ22

Opintojakson perustiedot

Laajuus: 5 op

Opetuskieli: englanti

Osaamistavoitteet

The student knows the origin and history of food, from primary production to the consumer, as well as each step of the main processes in such a way that he is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes, and thus be able to solve their own special area development issues as part of a whole and will be able to cooperate with other stair experts chain. Students identify changes in the food chain in action in recent years and understand the importance of change in the future

Sisältö

The main crops of Finnish agricultural production and the use of food as well as quality factors
-Animal husbandry: the main products and fodders, as well as the main product quality factors
Most significant global food raw materials and product features
-bakery-, dairy and meat basic technological processes, the quality of the raw material and its importance in production processes
-raw material production and processing-agent process and the importance of the quality elements of food service production
size for the food chain and the main dimensions of the chemical, biological and microbiological quality is affected by factors

Arviointikriteerit, tyydyttävä (1)

Students must have completed the tasks / sections passed on. The student knows and is dominated by a satisfactory extent, the basic concepts and methods related to the topic.

Arviointikriteerit, hyvä (3)

Students must have completed the tasks / sections passed on and actively participated in the course. The student knows the basic concepts and methods related to and are able to apply them in solving conventional issues. He is able to integrate what they have learned with previous experiences in the topic