Introduction to food processing and biotechnology (3cr)

Evaluation scale

1-5

Objective

Upon competition of the course, students will
- be familiar with the structure of Finnish food processing industry and International development in food production
- be able to evaluate the more significant methods of producing food stuffs.

Content

- Significance of the food processing and biotechnoloy sector to Finland's economy
- History and chief industrial enterprises
- Trends in international food processing
- General outline of the following: vegetable and fruit products, meat products, cereal products, dairy products, edible fats, sugars, drinks, and confectionery

Materials

Saarela, Hyvönen, Määttälä, von Wright (Ed.): Elintarvikeprosessit. Savonia.

Teaching methods

Lectures and seminars

Student workload

Total work load of the course: 80 h
- of which scheduled studies 32
- of which autonomous studies 48h

Assessment criteria, satisfactory (1)

Satisfactory (1...2): The student knows and understands to a basic concepts and methods of food processing

Good (3...4): The student is familiar with the concepts and methods of food processing, 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.

Excellent (5): The student is familiar with the concepts and methods of food processing, 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

No previous studies are required.