Meat, Dairy, Cereal, Fish, Berries and Vegetables Processes (13 cr)

Evaluation scale

1-5

Objective

Students are able to define the specific characteristics of dairy, meat, fish, cereal and vegetable products as raw materials and the possibilities of utilizing different components.
Students are able to define the main processing methods of dairy, meat, fish, cereal and vegetable products.

Content

Composition of raw materials and quality factors
Manufacture of sour milk products, ice cream, cheeses, butter and spreads
Basic processes of slaughter, meat cutting, meat processing and production of meat products
Fish processing
Grinding, general baking processes, cereal-based feed
Different treatments of vegetables

Student workload

Total work load of the course: 351 h
- of which scheduled studies: 130 h
- of which autonomous studies: 221 h

Assessment criteria, satisfactory (1)

The student has completed the approved assignments. The student knows and satisfactorily understands the related phenomena, basic concepts and methods.

Assessment criteria, good (3)

The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student is able to combine the lessons he has learned with his previous experiences in the subject.

Assessment criteria, excellent (5)

The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student has demonstrated creativity and innovation and is able to find new meanings when applying what they have learned.

Qualifications

Food Microbiology and Process Hygiene
Food Technology Basic
Food Chemistry