Chemistry in food chain (3 cr)
Code: YE00BW49-3016
General information
Enrollment
11.11.2024 - 15.01.2025
Timing
07.01.2025 - 27.04.2025
Credits
3 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Natural Resources, Agriculture and Rural Enterprises
- Degree Programme in Food and Hospitality
- Open University of Applied Sciences
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Sari Rimpelä
Student groups
-
AGRO24Bachelor of Natural Resources, Agriculture and Rural Enterprises
Objective
Upon completion of the course, students will
- Be familiar with nutrient circulation and knows the importance of elements in food chain.
- Be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain.
- Be familiar with importance of chemical safetyness of raw material
- Be able to interpret and to apply chemical theory of food chain chemistry in practice and in professional context.
- Be able to familiarize and use professional literature
- Be able to solve applied problems
Content
The course deals with
- Circulation of nutrients in food chain
- Main nutrients (proteins, carbonhydrates, fats) chemical composition, formula and behaviour in food chain
- Chemistry of the most significant minerals and micronutrients in food chain
- The basic concepts of water chemistry
- pH, acidity and basicity , significance in food chain
- Applied problems
Materials
Tekniikan kemia 2018: Hänninen, Karppinen, Leskelä & Pohjakallio. EDITA.
Material shared by a teacher in Moodle.
Teaching methods
Lectures and exercises
Student workload
3 x 27 h student work, of which 28 h lectures and exercises,
53 h independent study.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of chemistry in food chain , and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Assessment methods and criteria
The course is evaluated by two Moodletent
Qualifications
No previous studies are required.