Food technology basic (4 cr)
Code: 8B00CX56-3009
General information
- Enrollment
- 11.11.2024 - 18.05.2025
- Registration for the implementation has ended.
- Timing
- 07.01.2025 - 31.05.2025
- 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
- Seats
- 0 - 60
- Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
- Teachers
- Juuso Kumpulainen
- Jarmo Alarinta
- Mira Björkbacka
- Matti Leppälehto
- Merja Kyntäjä
- Scheduling groups
- Lähialue (Size: 50 . Open UAS : 0.)
- Pitkämatka (Size: 50 . Open UAS : 0.)
- SAMKilaiset (Size: 50 . Open UAS : 0.)
- Groups
-
MBIELI24Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies
- Small groups
- Lähialue
- Pitkämatka
- SAMK
- Course
- 8B00CX56
Evaluation scale
1-5
Objective
The student is able to identify and interpret basic phenomena from food production processes
The student is able to give examples of processing methods in the food industry
Content
Learning phenomena in food technology through experimental work.
- bread and cake baking
- manufacture of meat products
- manufacture of cream cheese
- making yogurt
- juice production
Location and time
Lecturer's material
Teaching methods
Lectures, tasks and pilot plan exercises
Completion alternatives
Reported working life skills and a separate task
Student workload
Total work load of the course: 108 h
- of which scheduled studies: 35 h
- of which autonomous studies: 73 h
Assessment criteria, satisfactory (1)
The student has presented the given assignments in the course. The student knows and understands to a basic concepts and methods of topics and is able to apply them to usual problems.
Assessment criteria, good (3)
The student has presented actively the given assignments in the course. 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 is able to find new meanings when applying what they have learned.
Assessment criteria, excellent (5)
The student has presented actively the given assignments in the course. 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.