Plant Products (5 cr)

Code: 8B00CX67-3004

General information

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

Timing: 25.08.2025 - 23.11.2025; The implementation has not yet started.

Number of ECTS credits allocated: 5 cr

Local portion: 5 cr

Mode of delivery: Contact learning

Unit: SeAMK Food Processing and Biotechnology

Campus: SeAMK Seinäjoki, Frami

Teaching languages: Finnish

Degree programmes: Bachelor of Engineering, Food Processing and Biotechnology

Teachers: Ilmari Äijö

Scheduling groups: Päivämuoto (Size: 40 . Open UAS : 0.); Monimuoto (Size: 40 . Open UAS : 0.)

Groups: BIELI23
Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies; MBIELI24
Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies

Small groups: Päivämuoto; Monimuoto

Course: 8B00CX67

Evaluation scale

1-5

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, excercises and laboratory excercises

Student workload

Workload 135 h of which Lectures 32h, Laboratory exercises 18h, Independent study 82h

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.

Qualifications

Food technology basic
Food technology