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

Location and time

Tammi - helmikuu 2017

Materials

Saarela, Hyvönen, Määttälä, von Wright (Toim.): Elintarvikeprosessit. Savonia. Eri painoksia.
Luentomateriaali

Teaching methods

Luennot, ryhmätyöt ja seminaarit

Exam schedules

Ilmoitetaan/sovitaan myöhemmin.

Student workload

Työmäärä yhteensä: 80 h
- mistä työjärjestyksessä olevaa opiskelua 32 h
- mistä itsenäistä opiskelua: 48 h

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.