Development of Meat Products (5 cr)
Code: 8B00CY95-3005
General information
- Enrollment
- 15.04.2026 - 08.09.2026
- Registration for introductions has not started yet. Registration starts :startDate
- Timing
- 01.09.2026 - 31.12.2026
- The implementation has not yet started.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 5 cr
- RDI 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
- Matti-Pekka Pasto
- Groups
-
MBIELI24Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies
- Course
- 8B00CY95
Evaluation scale
1-5
Objective
Students will acquire and analyze advanced knowledge of the development and processing of meat products, the development of processes, and the technological properties of meat products.
Content
- Meat and meat products analyzes
- Nutritional properties of meat products
- Additives and ingredients in meat products
- Development of meat production and function of industry in The Baltic Sea region
Materials
Lecturer's material.
Teaching methods
- Assignments
- Group work
- Lectures
- A business visit (possible)
Exam schedules
Exam during the course timetable and retest according to the school practice.
Completion alternatives
Reported working life skills and a separate task or exam.
Student workload
Total workload of the course: 135 h
- of which scheduled studies: 30 h
- of which autonomous studies: 105 h
Assessment criteria, satisfactory (1)
1-2: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product.
Assessment criteria, good (3)
3-4: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product. Student is able to combine his knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
5: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product. Student is able to combine his knowledge with previous experiences in the subject and has ability to create new meanings and innovation.
Qualifications
Meat technology or Food technology