Food Processes (5 cr)

Code: 8B00BS81-3011

General information

Enrollment: 10.11.2025 - 14.01.2026; Registration for introductions has not started yet. Registration starts :startDate

Timing: 07.01.2026 - 01.04.2026; 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

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

Course: 8B00BS81

Evaluation scale

1-5

Objective

Upon completion of the course, the student will
- be able to name the most important processes in the food industry
- be able to assess the stability of the factors affecting food
- be able to develop food preservation methods in the industrial food processes.
- be able to assess the effects of process phases on the product quality
- be able to understand from the point of view of of the importance of the reducing of process phases from the point of view of the quality of the foods and economic profitability.

Content

Ambient-temperature processing
- size reduction
- mixing and forming
- separation and concentration of food components
- irradiation
- high-pressure processing
- minimal processing
Processing bu application of heat
- blanching
- pasteurisation
- heat sterilisation
- evaporation and distillation
- dehydration
- baking and roasting
- frying
Processing by removal of heat
- chilling
- freezing
- freeze drying
Post-processing operations
- coating
- packaging

Materials

Fellows, P. J.. Food processing technology: Principles and practice. Woodhead Publishing.
Materials distributed in lectures

Teaching methods

Lectures, assignments, laboratory practicals

Student workload

Total work load of the course: 135 h
-Scheduled studies 10h
-Laboratory exercises 18h
-Self studies 107h

Assessment criteria, satisfactory (1)

The student knows and understands to a basic concepts and methods of unit operations of food processing, and is able to apply them to usual problems.

Assessment criteria, good (3)

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.

Assessment criteria, excellent (5)

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 has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Qualifications

Food Technology
Food safety and microbiology / Food microbiology and process hygiene