Plant products (5 cr)
Code: 8B00CX67-3002
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
- 0 cr
- Virtual portion
- 5 cr
- Mode of delivery
- Distance learning
- Campus
- SeAMK Seinäjoki, Frami
- Teaching languages
- Finnish
- Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
- Teachers
- Ilmari Äijö
- Course
- 8B00CX67
Evaluation scale
1-5
Objective
Students are able to explain the characteristics and factors that affect the use of edible plants.
Students are able to apply key manufacturing processes for plant products and are able to solve factors related to quality and product safety.
Content
Edible plants as food products raw material
Factors affecting the quality of vegetables
Methods of storing and processing vegetables
Development of vegetable products
Materials
lecture materials
Teaching methods
Lectures and laboratory excercises
Student workload
Workload 135 h of which Lectures 15h, Laboratory exercises 12h, Independent study 108h
Assessment criteria, satisfactory (1)
Students will be able to explain the use, characteristics, general processing methods and storage methods for edible vegetables.
Assessment criteria, good (3)
Students will be able to explain the use, characteristics, general processing methods and storage methods well. They know how to combine what they learned with their previous experience in the subject matter.
Assessment criteria, excellent (5)
Students can explain the use, characteristics, general processing methods and preservation methods excellently. Students is able to create new meanings within the framework of the subject and demonstrate innovativeness in the application of what they learned.
Qualifications
Food technology basic
Food technology