Food Production Processes (5cr)
Code: CA00CG20-3001
General information
- Enrollment
- 16.04.2019 - 15.09.2019
- Registration for the implementation has ended.
- Timing
- 26.08.2019 - 29.10.2019
- Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 5 cr
- Mode of delivery
- Contact learning
- Teaching languages
- English
- Degree programmes
- Degree Programme in Food and Hospitality
- Teachers
- Kirta Nieminen
- Course
- CA00CG20
Objective
The student can develop food production processes by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.
Content
- Food production methods (cook & hold/serve, cook & chill, cook cold, sous vide ym.) and equipment technology
- Research methods of sensory, hygienic and nutritional quality
- Measuring energy consumption of equipments and processes, evaluating costs of production methods
Materials
The literature is indicated in the beginning of the course
Teaching methods
Lectures, development project
Student workload
Overall workload for student 135 h, lectures 39 h, self-access learning 96 h
Assessment criteria, satisfactory (1)
The student knows how to make by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can identify the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can evaluate energy and cost efficiency of production processes and is able to use the knowledge in production planning and product development.
Assessment criteria, good (3)
The student can make food by using different production methods and modern technology and understands the influence of the production method on the quality of the products The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.
Assessment criteria, excellent (5)
The student can develop food production processes by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.
Qualifications
Planning of Menus
Food Development Project
Further information
The course will be arranged in English if needed