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Food technology basic (4 cr)

Code: 8B00CX56-3004

General information


Enrollment

14.11.2022 - 15.01.2023

Timing

09.01.2023 - 30.04.2023

Credits

4 op

Teaching languages

  • Finnish

Degree programmes

  • Bachelor of Engineering, Food Processing and Biotechnology

Teachers

  • Ilmari Äijö
  • Merja Kyntäjä
  • Matti-Pekka Pasto

Scheduling groups

  • Ryhmä 1 (Size: 16. Open UAS: 0.)
  • Ryhmä 2 (Size: 16. Open UAS: 0.)

Student groups

  • BIELI22

Education groups

  • Group 1
  • Group 2

Objective

The student is able to identify and interpret basic phenomena from food production processes
The student is able to give examples of processing methods in the food industry

Content

Learning phenomena in food technology through experimental work.
- bread and cake baking
- manufacture of meat products
- manufacture of cream cheese
- making yogurt
- juice production

Location and time

Lecturer's material

Teaching methods

Lectures, tasks and pilot plan exercises

Completion alternatives

Reported working life skills and a separate task

Student workload

Total work load of the course: 108 h
- of which scheduled studies: 40 h
- of which autonomous studies: 68 h

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student has presented the given assignments in the course. The student knows and understands to a basic concepts and methods of topics and is able to apply them to usual problems.

Assessment criteria, good (3)

The student has presented actively the given assignments in the course. 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 is able to find new meanings when applying what they have learned.

Assessment criteria, excellent (5)

The student has presented actively the given assignments in the course. 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.

Assessment methods and criteria

Compulsory presence in the trainings and quality of the reporting