Chemistry in Food Chain (3 cr)
Code: YE00BW49-3018
General information
- Enrollment
- 10.11.2025 - 14.01.2026
- Registration for introductions has not started yet. Registration starts :startDate
- Timing
- 07.01.2026 - 26.04.2026
- The implementation has not yet started.
- Number of ECTS credits allocated
- 3 cr
- Local portion
- 0 cr
- Virtual portion
- 3 cr
- Mode of delivery
- Distance learning
- Unit
- SeAMK Agriculture
- Campus
- SeAMK Seinäjoki, Frami
- Teaching languages
- Finnish
- Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
- Bachelor of Natural Resources, Agriculture and Rural Enterprises
- Degree Programme in Food and Hospitality
- Open University of Applied Sciences
Evaluation scale
1-5
Objective
Upon completion of the course, students will
- Be familiar with nutrient circulation and knows the importance of elements in food chain.
- Be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain.
- Be familiar with importance of chemical safetyness of raw material
- Be able to interpret and to apply chemical theory of food chain chemistry in practice and in professional context.
- Be able to familiarize and use professional literature
- Be able to solve applied problems
Accomplishment methods
Luennot ja tehtävät
Content
The course deals with
- Circulation of nutrients in food chain
- Main nutrients (proteins, carbonhydrates, fats) chemical composition, formula and behaviour in food chain
- Chemistry of the most significant minerals and micronutrients in food chain
- The basic concepts of water chemistry
- pH, acidity and basicity , significance in food chain
- Applied problems
Location and time
The schedules for the scheduled online teaching can be found in the timetable at https://lukkarikone.seamk.fi/. Timetables are published for the next six weeks. The first six weeks of autumn are published by Midsummer and the first six weeks of spring by Christmas. Timetables may be subject to changes.
Materials
Tekniikan kemia 2018: Hänninen, Karppinen, Leskelä & Pohjakallio. EDITA.
Material shared by a teacher in Moodle.
Teaching methods
SCHEDULED ONLINE STUDY:
The study is conducted online in the Moodle learning environment.
The study requires participation in scheduled online teaching.
The recordings of the teaching sessions are not available for later viewing in Moodle.
The study also includes independent work online.
The student familiarizes themselves with the theoretical material, exams according to the given instructions.
The study requires independent work and scheduling.
Student workload
The workload of the study is designed so that one credit corresponds to an average of 27 hours of student work to achieve the learning objectives. The actual time required varies individually, e.g., due to prior knowledge.
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of chemistry in food chain , and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of chemistry in food chain, 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 chemistry in food chain, 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
No previous studies are required.