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
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
-
MBIELI24Bachelor 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