Study Guide

Objective

Upon completion of the course, the student will
- be familiar with the special features of processed foods, such as processing, safety, and quality properties
- be able to develop a prepared convenience food processes.

Content

Processing, safety and nutritional properties of processed convenience foods

Materials

Lecturer's material.
Aho, J., Koponen, M., Pasto, M. & Stalder, S. 2020. Monipuolinen elintarvikeala: Elintarvikkeiden valmistus ja tuotanto. Helsinki: Opetushallitus.
Kupiainen, T. & Järvinen, E. 2009. Miksi kuluttaja ostaa valmisruokaa?: Valmisruokien valintaan vaikuttavat tekijät eri kuluttajaryhmissä. Helsinki: MTT taloustutkimus : Maa- ja elintarviketalouden tutkimuskeskus.

Teaching methods

- Assignments
- Group work
- Lectures
- A business visit (possible)

Exam schedules

The exam during the course timetable and retest according to the school practices.

Completion alternatives

Reported working life skills and a separate task or exam.

Student workload

Total workload of the course: 135 h
- of which scheduled studies: 35 h
- of which autonomous studies: 100 h

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

1-2: The student understands the basic concepts of ready to eat meal technology.

Assessment criteria, good (3)

3-4: The student understands the basic concepts of ready to eat meal technology. Student is able to combine his knowledge with previous experiences in the subject.

Assessment criteria, excellent (5)

5: The student understands the basic concepts of ready to eat meal technology. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.

Assessment methods and criteria

Exam, tasks/pilot plant exercises and reports.

Qualifications

Meat technology