Food processes (5 cr)
Code: 8B00BS81-3009
General information
- Enrollment
- 22.04.2024 - 04.09.2024
- Registration for the implementation has ended.
- Timing
- 26.08.2024 - 24.11.2024
- 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
- Finnish
- Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
- Teachers
- Ilmari Äijö
- Scheduling groups
- Pienryhmä 1 (Size: 50 . Open UAS : 0.)
- Pienryhmä 2 (Size: 50 . Open UAS : 0.)
- Small groups
- Small group 1
- Small group 2
- Course
- 8B00BS81
Evaluation scale
1-5
Objective
Upon completion of the course, the student will
- be able to name the most important processes in the food industry
- be able to assess the stability of the factors affecting food
- be able to develop food preservation methods in the industrial food processes.
- be able to assess the effects of process phases on the product quality
- be able to understand from the point of view of of the importance of the reducing of process phases from the point of view of the quality of the foods and economic profitability.
Content
Ambient-temperature processing
- size reduction
- mixing and forming
- separation and concentration of food components
- irradiation
- high-pressure processing
- minimal processing
Processing bu application of heat
- blanching
- pasteurisation
- heat sterilisation
- evaporation and distillation
- dehydration
- baking and roasting
- frying
Processing by removal of heat
- chilling
- freezing
- freeze drying
Post-processing operations
- coating
- packaging
Materials
Fellows, P. J.. Food processing technology: Principles and practice. Woodhead Publishing.
Materials distributed in lectures
Teaching methods
Lectures, assignments, laboratory practicals
Student workload
Total work load of the course: 135 h
-Scheduled studies 32h
-Laboratory exercises 12h
-Self studies 91h
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of unit operations of food processing, and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of topics, 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 topics, 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.
Qualifications
Food Technology
Food safety and microbiology / Food microbiology and process hygiene