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Chemistry in food chain (3 cr)

Code: YE00BI34-3017

General information


Enrollment

16.04.2020 - 31.08.2020

Timing

24.08.2020 - 31.12.2020

Credits

3 op

Teaching languages

  • Finnish

Degree programmes

  • Bachelor of Natural Resources, Agriculture and Rural Enterprises
  • Degree Programme in Food and Hospitality
  • Bachelor of Engineering, Food Processing and Biotechnology

Teachers

  • Sarita Ventelä

Responsible person

Sarita Ventelä

Student groups

  • BIELI20B
  • BIELI20A
  • BIELI20

Objective

Upon completion of the course, students will
- Be familiar with nutrient circulation and knows the importance of elements in food chain.
- Be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain.
- Be familiar with importance of chemical safetyness of raw material
- Be able to interpret and to apply chemical theory of food chain chemistry in practice and in professional context.
- Be able to familiarize and use professional literature
- Be able to solve applied problems

Content

The course deals with
- Circulation of nutrients in food chain
- Main nutrients (proteins, carbonhydrates, fats) chemical composition, formula and behaviour in food chain
- Chemistry of the most significant minerals and micronutrients in food chain
- The basic concepts of water chemistry
- pH, acidity and basicity , significance in food chain
- Applied problems

Materials

Tekniikan kemia 2018: Hänninen, Karppinen, Leskelä & Pohjakallio. 14. painos tai uudempi. (e-book or shelf book)
Other material shared by a teacher

Teaching methods

lectures, exercises, group work

Exam schedules

The exam will be on the last week of the course.

Completion alternatives

Theory classes, exercises and exam

Student workload

3 x 27 h total work, incl. 28 h classroom teaching or laboratory work

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student knows and understands to a basic concepts and methods of chemistry in food chain , and is able to apply them to usual problems.

Assessment criteria, good (3)

The student is familiar with the concepts and methods of chemistry in food chain, 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.

Assessment criteria, excellent (5)

The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Qualifications

No previous studies are required.