Beverage prosesses (5 cr)
Code: 8B00CX70-3003
General information
- Enrollment
- 22.04.2024 - 04.09.2024
- Registration for the implementation has ended.
- Timing
- 21.10.2024 - 18.12.2024
- 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
- Matti Leppälehto
- Scheduling groups
- Pienryhmä 1 (Size: 0 . Open UAS : 0.)
- Pienryhmä 2 (Size: 0 . Open UAS : 0.)
- Small groups
- Small group 1
- Small group 2
- Course
- 8B00CX70
Evaluation scale
1-5
Objective
Upon completion of the course, the student will
- be able to evaluate the factors that affect the quality of drink and beverage products
- be able to know how to build drink and beverage products manufacturing processes
- be able to estimate the efficiency of the drink product linen
- be able to explain the international producers and main players
Content
Unit operations, raw materials, product manufacturing technologies, packaging, storage, automation, service systems, cleaning systems and effluents.
Materials
Where appropriate:
Saarela, A.M., Hyvönen, P., Määttälä, S. & Von Wright, A (toim.) Elintarvikeprosessit. 3rd ed. Kuopio: Savonia-ammattikorkeakoulu
Rao, L. Jagan Mohan Ramalakshmi, K.. (2011). Recent Trends in Soft Beverages. Woodhead Publishing India. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpRTSB0004/recent-trends-in-soft/recent-trends-in-soft
Paquin, Paul. (2009). Functional and Speciality Beverage Technology. Woodhead Publishing. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpFSBT000T/functional-speciality/functional-speciality
Teaching methods
Lectures and laboratory work
Student workload
Lectures 20 h
Planning Excercises 8 h
Laboratory Exercises 16 h
Independent work 89 h
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
Food Processes
Food Technology