Prepared food technology (5cr)
Code: KC03CE60144-3006
General information
- Enrollment
- 16.04.2019 - 19.01.2020
- Registration for the implementation has ended.
- Timing
- 07.01.2020 - 03.05.2020
- Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 5 cr
- RDI portion
- 3 cr
- Mode of delivery
- Contact learning
- Teaching languages
- Finnish
- Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
- Teachers
- Matti-Pekka Pasto
- Course
- KC03CE60144
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
Materials
Lecturer's material.
Teaching methods
- Assignments
- Group work
- Lectures
- Wisit trips (possible)
Student workload
Total work load of the course: 135 h
- of which scheduled studies: 30 h
- of which autonomous studies: 105 h
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.
Qualifications
Meat technology 1