Food Technology Basic (4 cr)

Code: 8B00CX56-3010

General information

Enrollment: 22.04.2025 - 03.09.2025; Registration for the implementation has begun.

Timing: 01.09.2025 - 14.12.2025; The implementation has not yet started.

Number of ECTS credits allocated: 4 cr

Unit: SeAMK Food Processing and Biotechnology

Campus: SeAMK Seinäjoki, Frami

Teaching languages: Finnish

Degree programmes: Bachelor of Engineering, Food Processing and Biotechnology

Teachers: Juuso Kumpulainen; Matti-Pekka Pasto

Scheduling groups: Pienryhmä 1 (Size: 20 . Open UAS : 0.); Pienryhmä 2 (Size: 20 . Open UAS : 0.)

Groups: MBIELI25
Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies

Small groups: Small group 1; Small group 2

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

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.