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Project studies in meat and prepared food technology (10 cr)

Code: 8B00BS98-3003

General information


Enrollment

19.04.2021 - 30.11.2021

Timing

25.10.2021 - 15.06.2022

Credits

10 op

RD proportion (cr)

10 op

Teaching languages

  • Finnish

Degree programmes

  • Degree Programme in Food Processing and Biotechnology

Teachers

  • Jarmo Alarinta
  • Merja Kyntäjä
  • Matti-Pekka Pasto
  • Sarita Ventelä
  • Gun Wirtanen

Responsible person

Jukka Kauppila

Student groups

  • BIELI20

Objective

Upon completion of the course, the student will
- understand and be able to evaluate the demands associated with the duties of an food engineer
- be able to apply previously learned knowledge and skills to independent problem-solving situations and acquiring new information
- be able to apply what they have learned in working life

The purpose of the Project Studies is to nurture students' growth into the engineering profession and to provide them with an opportunity to acquire special expertise in applying meat and food processing technology to practical problems and challenges while working in the field. Project Studies also develop students' problem-solving and information acquisition abilities as well as their skills in communicating and interacting with others.

Content

Students will engage in practical work in the school projects and/or company projects. They are required to attend a seminar about the project in which they participated. Students will be given tasks at the beginning of the course that are associated with the meat and prepared food processing industry.

Materials

To be announced at the beginning of the course
Material distributed by the lecturer

Teaching methods

Students complete their studies individually or in groups in projects offered by businesses, school or organisations.

Completion alternatives

OT

Student workload

Total work load of the course: 27 h/ects
- of which scheduled studies: 0-7 h/ects
- of which autonomous studies: 20-27 h/ects

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

1-2: The student has successfully completed the tasks. Student understands basic concepts and methods.

Assessment criteria, good (3)

3-4: The student has successfully completed the tasks. Student knows the related basic concepts and methods well. Student is able to exploit learned in the subject.

Assessment criteria, excellent (5)

5: The student has successfully completed the tasks and actively participated in the course. The student knows the related basic concepts and methods well. Student has demonstrated the ability to create new meanings and ideas and applying what he has learned.

Assessment criteria, approved/failed

The course can be evaluated pass / fail

Pass
Students must have completed their field work tasks associated with a project or job studies and are able to report on their activities.
Demonstrate the ability to work in their own field of work and project assignments, as well as a member of the working community.

Fail
The student has not demonstrated the ability to work and report on their field assignments.

Assessment methods and criteria

- Approved project work
- Project reports
- (Seminar )
- Self-assessment
The estimate depends on the project.

Qualifications

Meat technology
Microbiology or Food safety and microbiology