Food Production Processes (5cr)

Code: CA00BI56-3002

General information

Enrollment: 19.04.2021 - 06.09.2021; Registration for the implementation has ended.

Timing: 30.08.2021 - 31.12.2021; Implementation has ended.

Number of ECTS credits allocated: 5 cr

Local portion: 5 cr

Mode of delivery: Contact learning

Teaching languages: Finnish

Degree programmes: Degree Programme in Food and Hospitality

Teachers: Kirta Nieminen

Teacher in charge: Kirta Nieminen

Course: CA00BI56

Evaluation scale

1-5

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

The literature is indicated in the beginning of the course

Teaching methods

Lectures, development project

Completion alternatives

Opinnollistaminen mahdollista

Student workload

135 h (lectures 38 h, development project and self-access learning 97 h)

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.