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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