Meat technology 3 (5 cr)
Code: 8B00BI40-3002
General information
Enrollment
19.04.2021 - 06.09.2021
Timing
30.08.2021 - 13.11.2021
Credits
5 op
RD proportion (cr)
3 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Responsible person
Jukka Kauppila
Student groups
-
BIELI18
-
BIELI19
Objective
Students will acquire and analyze advanced knowledge of the development and processing of meat products, the development of processes, and the technological properties of meat products.
Content
- Meat and meat products analyzes
- Nutritional properties of meat products
- Additives and ingredients in meat products
- Development of meat production and function of industry in The Baltic Sea region
Materials
Lecturer's material.
Meat -articles
Teaching methods
- Assignments
- Group work
- Lectures
Completion alternatives
Working life competence reporting and book exam
Student workload
Total work load of the course: 135 h
- of which scheduled studies: 50 h
- of which autonomous studies: 85 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
1-2: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product.
Assessment criteria, good (3)
3-4: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product. Student is able to combine his knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
5: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product. Student is able to combine his knowledge with previous experiences in the subject and has ability to create new meanings and innovation.
Assessment methods and criteria
Final exam, portfolio or journal, pilot plant exercises and lessons
Qualifications
Meat technology