Study Guide

Objective

Students are able to explain the characteristics and factors that affect the use of edible plants.
Students are able to apply key manufacturing processes for plant products and are able to solve factors related to quality and product safety.

Content

Edible plants as food products raw material
Factors affecting the quality of vegetables
Methods of storing and processing vegetables
Development of vegetable products

Materials

lecture materials

Teaching methods

Lectures and laboratory excercises

Student workload

Workload 135 h of which Lectures 15h, Laboratory exercises 12h, Independent study 108h

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Students will be able to explain the use, characteristics, general processing methods and storage methods for edible vegetables.

Assessment criteria, good (3)

Students will be able to explain the use, characteristics, general processing methods and storage methods well. They know how to combine what they learned with their previous experience in the subject matter.

Assessment criteria, excellent (5)

Students can explain the use, characteristics, general processing methods and preservation methods excellently. Students is able to create new meanings within the framework of the subject and demonstrate innovativeness in the application of what they learned.

Assessment methods and criteria

Exam, laboratory work reporting and assignments

Assessment criteria, good (3)

The student knows basic edible vegetables and the general processing of berry products manufacturing.

Assessment criteria, excellent (5)

The student knows basic edible vegetables and the general processing of berry products manufacturing. Student is able to combine his knowledge with previous experiences.

Assessment criteria, approved/failed

The student knows basic edible vegetables and the general processing of berry products manufacturing. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.

Qualifications

Food technology basic
Food technology