Food Chemistry (5 cr)
Code: 8B00DA79-3001
General information
- Enrollment
- 17.04.2023 - 29.09.2023
- Registration for the implementation has ended.
- Timing
- 25.09.2023 - 17.12.2023
- 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
- English
- Degree programmes
- Bachelor of Engineering, Agri-food Engineering
- Teachers
- Sarita Ventelä
- Scheduling groups
- ryhmä 1 (Size: 18 . Open UAS : 0.)
- ryhmä 2 (Size: 18 . Open UAS : 0.)
- Groups
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
- Small groups
- Small group 1
- Small group 2
- Course
- 8B00DA79
Evaluation scale
1-5
Objective
Upon competition of the course students will
- be able to define the chemical structures in food commonly occurring sugars, starch, proteins and fats
- know their typical chemical reactions in food manufacturing processes and during food preservation and the importance of water to food preservation and in chemical reactions
- be able to analyze the important nutrients occurring in food.
Content
The topics discussed in the course include food nutrients such as proteins, carbohydrates, and fats and how they behave during the processing of food. Students will also be familiarized with functional foods and evaluations using the senses.
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
Chemistry basics and laboratory work