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Principles of Raw Materials in Food Processing (4 cr)

Code: 8B00DA96-3003

General information


Enrollment
22.04.2025 - 08.10.2025
Registration for the implementation has begun.
Timing
20.10.2025 - 22.02.2026
The implementation has not yet started.
Number of ECTS credits allocated
4 cr
Local portion
4 cr
Mode of delivery
Contact learning
Campus
SeAMK Seinäjoki, Frami
Teaching languages
English
Seats
0 - 40
Degree programmes
Bachelor of Engineering, Agri-food Engineering
Teachers
Juuso Kumpulainen
Matti Leppälehto
Scheduling groups
Pienryhmä 1 (Size: 20 . Open UAS : 0.)
Pienryhmä 2 (Size: 20 . Open UAS : 0.)
Groups
AFE24
Bachelor of Engineering, Agri-Food Engineering , full time studies
Small groups
Small group 1
Small group 2
Course
8B00DA96

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
Recommended optional program components
The student advisor will recommend optional program components for each student based on their individual study plan.

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.

Materials

Course materials

Teaching methods

Laboratory excercises

Student workload

Total work load of the course: 108 h
- of which scheduled studies: 40 h
- of which autonomous studies: 68 h

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.

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