Food processes (5 cr)
Code: 8B00BS81-3005
General information
Enrollment
16.04.2022 - 07.09.2022
Timing
15.09.2022 - 11.12.2022
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ilmari Äijö
Scheduling groups
- Seinäjoki (Size: 30. Open UAS: 0.)
- Pitkämatka (Size: 30. Open UAS: 0.)
Student groups
-
MBIELI21
Education groups
- Seinäjoki
- Pitkämatka
Objective
Upon completion of the course, the student will
- be able to name the most important processes in the food industry
- be able to assess the stability of the factors affecting food
- be able to develop food preservation methods in the industrial food processes.
- be able to assess the effects of process phases on the product quality
- be able to understand from the point of view of of the importance of the reducing of process phases from the point of view of the quality of the foods and economic profitability.
Content
Ambient-temperature processing
- size reduction
- mixing and forming
- separation and concentration of food components
- irradiation
- high-pressure processing
- minimal processing
Processing bu application of heat
- blanching
- pasteurisation
- heat sterilisation
- evaporation and distillation
- dehydration
- baking and roasting
- frying
Processing by removal of heat
- chilling
- freezing
- freeze drying
Post-processing operations
- coating
- packaging
Materials
materials distributed in lectures
Teaching methods
Lectures, assignments, laboratory practicals
Student workload
Total work load of the course: 135 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of unit operations of food processing, 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
Lectures, assignments, laboratory practicals
Assessment criteria, good (3)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to some problems.
Assessment criteria, excellent (5)
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, approved/failed
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.
Qualifications
Food Technology
Food safety and microbiology / Food microbiology and process hygiene