Cereals and vegetable technology (4 cr)

Code: 8B00DK55-3001

General information

Enrollment: 11.11.2024 - 15.01.2025; Registration for the implementation has ended.

Timing: 07.01.2025 - 23.02.2025; Implementation has ended.

Number of ECTS credits allocated: 4 cr

Local portion: 4 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

Groups: BIELI23
Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies

Course: 8B00DK55

Evaluation scale

1-5

Objective

Students are able to define the specific characteristics of cereal and vegetable as raw materials, and the possibilities of utilizing different components.
Students are able to define the main methods of production of cereal and vegetable products.

Content

Composition of raw materials and Quality factors
Grinding, general baking processes, cereal-based feed
Different treatments of vegetables

Materials

Teacher's material
Salovaara, H., Ignatius, A., Jussila, A., & Hurri-Martikainen, M. (2017). Leivonnan teknologia: Ruokaleipä. Suomen Leipuriliitto ry.
Jongen, W.. (2002). Fruit and Vegetable Processing - Improving Quality.

Teaching methods

Lectures and course assignments

Exam schedules

re-exam in Exam

Completion alternatives

Exam

Student workload

Työmäärä yhteensä: 108 h
- mistä työjärjestyksessä olevaa opiskelua: 28 h
- mistä itsenäistä opiskelua: 80 h

Assessment criteria, satisfactory (1)

The student has completed the approved assignments. The student knows and satisfactorily understands the related phenomena, basic concepts and methods.

Assessment criteria, good (3)

The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student is able to combine the lessons he has learned with his previous experiences in the subject.

Assessment criteria, excellent (5)

The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student has demonstrated creativity and innovation and is able to find new meanings when applying what they have learned.

Qualifications

Food Microbiology and Process Hygiene
Food technology basic
Food Chemistry