Vegetable and berry products (5cr)
Code: 8B00BT44-3003
General information
- Enrollment
- 14.11.2022 - 15.01.2023
- Registration for the implementation has ended.
- Timing
- 16.01.2023 - 28.05.2023
- Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 5 cr
- Mode of delivery
- Contact learning
- Teaching languages
- Finnish
- Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
- Teachers
- Juuso Kumpulainen
- Ilmari Äijö
- Teacher in charge
- Ilmari Äijö
- Scheduling groups
- Pitkämatka (Size: 30 . Open UAS : 0.)
- Seinäjoki (Size: 30 . Open UAS : 0.)
- Small groups
- Pitkämatka
- Seinäjoki
- Course
- 8B00BT44
Evaluation scale
1-5
Objective
Students will be familiar with the use, properties and quality of vegetable and berrys. They will also be exploit the more common production processes and the factors influencing quality and safety.
Content
- vegetables ang berries as a raw material of food products
- storage methods for various vegetables and berries
- processing methods for various vegetables and berries
Assessment criteria, satisfactory (1)
The student knows basic edible vegetables and the general processing of berry products manufacturing.
Assessment criteria, good (3)
The student knows basic edible vegetables and the general processing of berry products manufacturing. Student is able to combine his knowledge with previous experiences.
Assessment criteria, excellent (5)
The student knows basic edible vegetables and the general processing of berry products manufacturing. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Qualifications
Food processes