Development of meat products (5 cr)
Code: 8B00CY95-3001
General information
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.11.2023
Credits
5 op
RD proportion (cr)
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Student groups
-
BIELI20
-
BIELI21
Objective
Students will acquire and analyze advanced knowledge of the development and processing of meat products, the development of processes, and the technological properties of meat products.
Content
- Meat and meat products analyzes
- Nutritional properties of meat products
- Additives and ingredients in meat products
- Development of meat production and function of industry in The Baltic Sea region
Materials
Lecturer's material.
Teaching methods
- Assignments
- Group work
- Lectures
- A business visit (possible)
Exam schedules
Exam during the course timetable and retest according to the school practice.
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: 50 h
- of which autonomous studies: 85 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
1-2: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product.
Assessment criteria, good (3)
3-4: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product. Student is able to combine his knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
5: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product. Student is able to combine his knowledge with previous experiences in the subject and has ability to create new meanings and innovation.
Assessment methods and criteria
Exam, tasks/pilot plant exercises and reports.
Qualifications
Meat technology or Food technology