Prepared food technology (5cr)

Objective

Upon completion of the course, the student will
- be familiar with the special features of processed foods, such as processing, safety, and quality properties
- be able to develop a prepared convenience food processes.

Content

Processing, safety and nutritional properties of processed convenience foods

Qualifications

Meat technology 1

Assessment criteria, satisfactory (1)

1-2: The student understands the basic concepts of ready to eat meal technology.

Assessment criteria, good (3)

3-4: The student understands the basic concepts of ready to eat meal technology. Student is able to combine his knowledge with previous experiences in the subject.

Assessment criteria, excellent (5)

5: The student understands the basic concepts of ready to eat meal technology. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.

Materials

Lecturer's material. Supplementary material, Smith, D. ym. Processing Vegetables Science and Technology (1997).