Study Guide

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.

Student workload

Total work load of the course: 135 h
- of which scheduled studies: 42 h
- of which autonomous studies: 93 h

Evaluation scale

1-5

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