Food Technology BasicLaajuus (4 cr)
Course unit code: 8B00CX56
General information
- Credits
- 4 cr
- Teaching language
- Finnish
- Responsible person
- Matti-Pekka Pasto
- Merja Kyntäjä
Objective
The student is able to identify and interpret basic phenomena from food production processes
The student is able to give examples of processing methods in the food industry
Content
Learning phenomena in food technology through experimental work.
- bread and cake baking
- manufacture of meat products
- manufacture of cream cheese
- making yogurt
- juice production
Assessment criteria, satisfactory (1)
The student has presented the given assignments in the course. 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 has presented actively the given assignments in the course. 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 is able to find new meanings when applying what they have learned.
Assessment criteria, excellent (5)
The student has presented actively the given assignments in the course. 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.