Food Production Processes (5 cr)
Code: CA00CL45-3003
General information
Enrollment
19.04.2021 - 09.01.2022
Timing
10.01.2022 - 15.05.2022
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Eliisa Ylinen
Responsible person
Jukka Kauppila
Student groups
-
MRESTO21
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
Will be announced at the beginning of studies.
Teaching methods
Lectures, exercises and learning assignments.
Student workload
Students total work load 135 h
contact lessons 22 h
independent study 113 h
Evaluation scale
1-5
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.
Assessment methods and criteria
Active participation in lectures (presence 80 %), development tasks.
Qualifications
Food service production
Foodstuffs and Nutrition