Work course of the food technology (5 cr)
Code: 8B00CG69-3004
General information
Enrollment
16.04.2022 - 07.09.2022
Timing
12.09.2022 - 11.12.2022
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Juuso Kumpulainen
- Merja Kyntäjä
Scheduling groups
- Seinäjoki (Size: 0. Open UAS: 0.)
- Pitkämatka (Size: 0. Open UAS: 0.)
Student groups
-
MBIELI20
Education groups
- Seinäjoki
- Pitkämatka
Objective
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.
Content
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.
Teaching methods
Laboratory training, Moodle tasks and reporting
Student workload
Total workload 135h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
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 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 criteria, excellent (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.
Assessment methods and criteria
Compulsory presence in the trainings and quality of the reporting
Qualifications
Food chemistry
Food processes