Work course of the food technology (5 op)
Toteutuksen tunnus: 8B00CG69-3003
Toteutuksen perustiedot
Ilmoittautumisaika
16.04.2022 - 07.09.2022
Ajoitus
29.08.2022 - 18.12.2022
Laajuus
5 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Suomi
Tutkinto-ohjelma
- Insinööri (AMK), Bio- ja elintarviketekniikka
Opettaja
- Juuso Kumpulainen
- Merja Kyntäjä
Opiskelijaryhmät
-
BIELI19Insinööri (AMK), Bio- ja elintarviketekniikka
-
IEPFF22FFrom Field to Fork
Tavoitteet
Upon completion of the course, the student will
- be able to assess the baking processes and factors affecting to the prdoduct quality
- be able to apply and develop the manufacturing methods in the bakery industry
- learn how to build a milk procesess about unit operations
- be able to understand the manufacturing processes connections to the production technology
- be able to evaluate the ingredients and process steps of the effects of the characteristics of the finished product and know how to make the changes necessary for product quality in manufacturing processes.
Sisältö
Cereal technology:
- Production of bread, pastries and confectionary products
- Pre-prepared dough and
- Cold baking
- Additives
- Quality control
- Machinery used in bakeries
Building-blocks of dairy processing
- Heat exchangers
- Centrifugal separators and milk fat standardisation systems
- Homogenisers
- Membrane filters
- Evaporators
- Deaerators
- Pumps
- Pipes, valves and fittings
- Tanks
- Service systems
- Special dairy products.
Opetusmenetelmät
Laboratorioharjoitukset, Moodle-harjoitukset ja raportointi
Opiskelijan ajankäyttö ja kuormitus
Laboratorioharjoitukset 56 h ja itsenäinen työskentely 77 h.
Arviointiasteikko
1-5
Arviointikriteerit, tyydyttävä (1)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Arviointikriteerit, hyvä (3)
The student is familiar with the concepts and methods of topics, 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.
Arviointikriteerit, kiitettävä (5)
The student is familiar with the concepts and methods of topics, 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.
Arviointimenetelmät ja arvioinnin perusteet
Pakollinen läsnäolo harjoituksissa ja raportoinnin laatu.
Esitietovaatimukset
Food chemistry
Food processes