Beverage Processes (5 cr)

Code: 8B00CX70-3005

General information

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

Timing: 09.02.2026 - 24.05.2026; 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: 8B00CX70

Evaluation scale

1-5

Objective

Upon completion of the course, the student will
- be able to evaluate the factors that affect the quality of drink and beverage products
- be able to know how to build drink and beverage products manufacturing processes
- be able to estimate the efficiency of the drink product linen
- be able to explain the international producers and main players

Content

Unit operations, raw materials, product manufacturing technologies, packaging, storage, automation, service systems, cleaning systems and effluents.

Materials

Where appropriate:

Saarela, A.M., Hyvönen, P., Määttälä, S. & Von Wright, A (toim.) Elintarvikeprosessit. 3rd ed. Kuopio: Savonia-ammattikorkeakoulu

Rao, L. Jagan Mohan Ramalakshmi, K.. (2011). Recent Trends in Soft Beverages. Woodhead Publishing India. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpRTSB0004/recent-trends-in-soft/recent-trends-in-soft

Paquin, Paul. (2009). Functional and Speciality Beverage Technology. Woodhead Publishing. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpFSBT000T/functional-speciality/functional-speciality

Teaching methods

Lectures, assignments, and laboratory work
Lectures can be followed online

Student workload

Lectures 10 h
Planning Excercises 18 h
Laboratory Exercises 18 h
Independent work 107 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