Food technology (10 cr)
Code: 8B00CX58-3002
General information
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 28.04.2024
Credits
10 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Merja Saari
- Merja Kyntäjä
- Matti-Pekka Pasto
Student groups
-
BIELI22
Objective
Students are able to define the specific characteristics of dairy, meat, cereal and vegetable products as raw materials and the possibilities of utilizing different components.
Students are able to define the main methods of production of dairy, meat, cereal and vegetable products
Content
Composition of raw materials and Quality factors
Manufacture of sour milk products, ice cream, cheeses, butter and spreads
Basic processes of slaughter, meat cutting, meat processing and production of meat products
Grinding, general baking processes, cereal-based feed
Different treatments of vegetables
Materials
Bylund, G. (2022). Dairy Processing Handbook. Tetra Pak. https://dairyprocessinghandbook.tetrapak.com/
Jongen, W.. (2002). Fruit and Vegetable Processing - Improving Quality.
Salovaara, H., Ignatius, A., Jussila, A., Hurri-Martikainen, M. (2017). Leivonnan teknologia: Ruokaleipä. Suomen Leipuriliitto ry.
Puolanne, E. (2019). Elintarvikkeet ja niiden valmistusprosessit: liha ja lihavalmisteet
Lecturer's material
Teaching methods
Lessons
eLearning
Completion alternatives
Book exam
Student workload
Total work load of the course: 270 h
- of which scheduled studies: 100 h
- of which autonomous studies: 170 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has completed the approved assignments. The student knows and satisfactorily understands the related phenomena, basic concepts and methods.
Assessment criteria, good (3)
The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student is able to combine the lessons he has learned with his previous experiences in the subject.
Assessment criteria, excellent (5)
The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student has demonstrated creativity and innovation and is able to find new meanings when applying what they have learned.
Assessment methods and criteria
Assignments and exams
Qualifications
Food Microbiology and Process Hygiene
Food technology basic
Food Chemistry