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Dairy Processes (5 cr)

Code: 8B00CX69-3004

General information


Enrollment
22.04.2025 - 03.09.2025
Registration for the implementation has begun.
Timing
25.08.2025 - 25.01.2026
The implementation has not yet started.
Number of ECTS credits allocated
5 cr
Local portion
4 cr
Virtual portion
1 cr
Mode of delivery
Blended learning
Unit
SeAMK Food Processing and Biotechnology
Campus
SeAMK Seinäjoki, Frami
Teaching languages
Finnish
Seats
0 - 30
Degree programmes
Bachelor of Engineering, Food Processing and Biotechnology
Teachers
Jarmo Alarinta
Groups
BIELI23
Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
MBIELI24
Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies
Course
8B00CX69

Evaluation scale

1-5

Objective

Upon completion of the course, the student will
- be able to evaluate the factors that affect the quality of dairy products
- be able to know how to build dairy products manufacturing processes
- be able to estimate the efficiency of the dairy processes
- be able to to explain the structure of international milk production and the main players

Content

Building block of dairy processing, designing process line, product manufacturing technologies, dairy processing automation, service systems, cleaning of dairy equipment and dairy effluent.

Materials

Bylund, G. (2023). Dairy processing handbook. Tetra Pak Processing Systems. Saatavissa: https://dairyprocessinghandbook.tetrapak.com/

Teaching methods

Attendance teaching
Online teaching
Laboratory exercises

Student workload

Online teachning 22 h
Laboratory exercises 24 h
Independent studies 87 h

Assessment criteria, satisfactory (1)

The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.

Assessment criteria, good (3)

The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, excellent (5)

The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.

Qualifications

Food Processes
Food Technology

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