Cereal and bakery technology (5 cr)
Code: 8B00CX66-3002
General information
- Enrollment
- 13.11.2023 - 17.01.2024
- Registration for the implementation has ended.
- Timing
- 08.01.2024 - 19.05.2024
- Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 5 cr
- Mode of delivery
- Contact learning
- Campus
- SeAMK Seinäjoki, Frami
- Teaching languages
- Finnish
- Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
- Teachers
- Merja Kyntäjä
- Course
- 8B00CX66
Evaluation scale
1-5
Objective
Upon completion of the course, the student will
- be able to evaluate the factors influencing the quality of grain
- be able to define processes and equipment for the production of cereal products
- be able to assess the baking processes and factors affecting to the product quality
- be able to apply and develop the manufacturing methods in the bakery industry
Content
Grain quality indicators and quality control, malting, bread baking processes, sourdough, gluten-free products and other cereal products.
Materials
Lecturer's material.
Book: Salovaara, Ignatius, Jussila, Hurri, Martikainen: Leivonnan teknologia - Ruokaleipä.
Teaching methods
Lessons, eLearning, laboratory exercises and teamwork
Exam schedules
Traditional exam, retake exams take place in EXAM-room.
Completion alternatives
Osan opintojaksosta voi opinnollistaa.
Student workload
Total work load of the course: 135 h
- of which scheduled studies: 42 h
- of which autonomous studies: 93 h
Assessment criteria, satisfactory (1)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, good (3)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.
Qualifications
Food Chemistry
Food Technology