New production methods in food sector (5cr)

Evaluation scale

1-5

Objective

The student concern to current technological solutions of the food chain. The student can estimate different food processing methods, for example a nanotechnology and Sous vide. The student can get information about the new solutions and can estimate risks and advantages which are related to the introduction of new food processing methods.

Content

Sustainable development –efficient utilising of the natural resources and energy in the food chain

Innovative products and packagings

Novel food processing methods to increase food safety and product quality

Materials

Fellows, P. J. (2017). Food Processing Technology - Principles and Practice (4th Edition), saatavissa: https://app.knovel.com/web/toc.v/cid:kpFPTPPE21/viewerType:toc/root_slug:food-processing-technology/url_slug:food-processing-technology?b-q=food%20processing%20technology&sort_on=default&b-subscription=TRUE&b-group-by=true&b-search-type=tech-reference&b-sort-on=default&scrollto=food%20processing%20technology

Teaching methods

Ennakkotehtävä, orientaatioluento, ryhmätyöt ja henkilökohtainen kehittämistehtävä sekä itsenäinen opiskelu

Student workload

Lukujärjestykseen merkitty opetus 20 h
Ennakkotehtävä, ryhmätyöt ja itsenäinen opiskelu 115 h
Yhteensä 135 h

Assessment criteria, satisfactory (1)

The student has participated in the course working. The student has pointed out the ability to understand the new products and methods of the food production with the study module. The student has been able to utilise the basic concepts of the course in the §course task.

Assessment criteria, good (3)

The student has participated in the course working actively. The student has pointed out the ability to understand the concepts of the subject with the study module and an ability to adapt learned to the methods has shown the food production. The student has proved the evaluation ability of new methods in the course task

Assessment criteria, excellent (5)

The student has participated in the course working actively. The student has pointed out the ability to understand the concepts of the subject with the study module and an ability to estimate the new processing methods and developing methods of foods. The student has been able to produce new information in course task.

Qualifications

No prerequisites