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Food ingredients and raw materialsLaajuus (5 cr)

Code: TE00BV66

Credits

5 op

Objective

The participants are able to describe basics of human nutrition and are able to recognize and describe nutrient´s chemical structures, features and chemical reactions. The participants are able to define raw-materials and food products chemical composition and it´s meaning to product quality and safety. They are able to recognize primary production´s effect on food product´s carbon footprint applying sustainable development principles.

Content

- Food products main nutrients, minerals, trace elements and vitamins
- Food product nutrient content and different analysis
- Food improvements; additives, aromas and enzymes and usage in food processing

Enrollment

01.06.2024 - 06.09.2024

Timing

02.09.2024 - 31.12.2024

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Campus

Lemminkäisenkatu

Teaching languages
  • English
Degree programmes
  • Degree Programme in Biotechnology and Chemical Engineering
Teachers
  • Eija Kulju
Groups
  • PBIOKES22Elintarvike
    PBIOKES22Elintarvike
  • PBIOKES22

Objective

The participants are able to describe basics of human nutrition and are able to recognize and describe nutrient´s chemical structures, features and chemical reactions. The participants are able to define raw-materials and food products chemical composition and it´s meaning to product quality and safety. They are able to recognize primary production´s effect on food product´s carbon footprint applying sustainable development principles.

Content

- Food products main nutrients, minerals, trace elements and vitamins
- Food product nutrient content and different analysis
- Food improvements; additives, aromas and enzymes and usage in food processing

Materials

The course will be held in English. Students gather their own material. Material delivered during lessons. The course material is provided in Its Learning.

Teaching methods

Course includes classroom teaching and laboratory work. There will be also teamwork.

Exam schedules

Exam by the end of the course.

International connections

International studies, Team learning, Based on working-life needs, Digi-learning

Completion alternatives

No alternative methods for the implementation.

Student workload

Contact lessons: theory 2 cr and laboratory work 3 cr. Laboratory work is done in pairs and all experiments compulsory. After each laboratory experiment you have to return a laboratory report and it has to be returned and approved before the next course. The relevant pretasks need to be completed and handed in before each laboratory experiment in order to for the student to be allowed to start working on the lab assignment. The final exam will cover both theory and laboratory work.

Content scheduling

The participants are able to describe the main ingredients and composition of food products.
The participants are able to describe typical carbohydrates, starch, proteins and lipids in food products and their typical reactions and effect on food products and processing.
The participants learn their typical reactions in food processing and during shelf life and they learn the effect of water to the food products shelf life and to chemical reactions.
The participants are able to analyze the most important food nutrient contents.
Students are able to name most common food improvement substances; additives, aromas and enzymes and they are able to apply them into practice.

Schedule september-october 2024

Further information

No alternative methods for the implementation.

Evaluation scale

H-5

Assessment methods and criteria

Laboratory report 30 %
Theory assignments 30%
Final exam 40 %

Assessment criteria, fail (0)

The participants haven't complited all given tasks.

Assessment criteria, satisfactory (1-2)

The participant has completed acceptably all the tasks. The participant knows and masters satisfactorly the main basic knowledge and methods of the given subject

Assessment criteria, good (3-4)

The participant has completed acceptably all the tasks and has taken actively part in the course. The participant knows and masters satisfactorly the main basic knowledge and methods of the given subject and can apply the knowledge in solving different problems. The participant can combine the learned knowledge into earlier studied experience of the subject.

Assessment criteria, excellent (5)

The participant has completed acceptably all the tasks and has taken actively part in the course. The participant knows and masters satisfactorly the main basic knowledge and methods of the given subject and can apply the knowledge in solving different problems. The participant has showed ability to create new importances in given subject with application of the knowledge.

Enrollment

02.07.2023 - 04.09.2023

Timing

04.09.2023 - 30.10.2023

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Engineering and Business

Teaching languages
  • English
Degree programmes
  • Degree Programme in Biotechnology and Chemical Engineering
Teachers
  • Eija Kulju
Groups
  • PBIOKES21
  • PBIOKES21B
    PBIOKES21B
  • PBIOKES21A
    PBIOKES21A

Objective

The participants are able to describe basics of human nutrition and are able to recognize and describe nutrient´s chemical structures, features and chemical reactions. The participants are able to define raw-materials and food products chemical composition and it´s meaning to product quality and safety. They are able to recognize primary production´s effect on food product´s carbon footprint applying sustainable development principles.

Content

- Food products main nutrients, minerals, trace elements and vitamins
- Food product nutrient content and different analysis
- Food improvements; additives, aromas and enzymes and usage in food processing

Evaluation scale

H-5

Enrollment

01.06.2022 - 02.09.2022

Timing

01.09.2022 - 16.12.2022

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Engineering and Business

Campus

Kupittaa Campus

Teaching languages
  • Finnish
  • English
Degree programmes
  • Degree Programme in Chemical and Materials Engineering
Teachers
  • Eija Kulju
  • Piritta Saipa
Groups
  • PBIOKES20
  • PBIOKES20elintarvike
    PBIOKES20elintarvike

Objective

The participants are able to describe basics of human nutrition and are able to recognize and describe nutrient´s chemical structures, features and chemical reactions. The participants are able to define raw-materials and food products chemical composition and it´s meaning to product quality and safety. They are able to recognize primary production´s effect on food product´s carbon footprint applying sustainable development principles.

Content

- Food products main nutrients, minerals, trace elements and vitamins
- Food product nutrient content and different analysis
- Food improvements; additives, aromas and enzymes and usage in food processing

Materials

The course will be held in English. Students gather their own material. Material delivered during lessons. The course material is provided in Its Learning.

Teaching methods

Course includes classroom teaching and laboratory work. There will be also teamwork.

Exam schedules

Exam by the end of the course.

International connections

International studies, Team learning, Based on working-life needs, Digi-learning

Completion alternatives

No alternative methods for the implementation.

Student workload

Contact lessons: theory 2 cr and laboratory work 3 cr. Laboratory work is done in pairs and all experiments compulsory. After each laboratory experiment you have to return a laboratory report and it has to be returned and approved before the next course. The relevant pretasks need to be completed and handed in before each laboratory experiment in order to for the student to be allowed to start working on the lab assignment. The final exam will cover both theory and laboratory work.

Content scheduling

The participants are able to describe the main ingredients and composition of food products. The participants are able to describe typical carbohydrates, starch, proteins and lipids in food products and their typical reactions and effect on food products and processing.
The participants learn their typical reactions in food processing and during shelf life and they learn the effect of water to the food products shelf life and to chemical reactions. The participants are able to analyze the most important food nutrient contents. Students are able to name most common food improvement substances; additives, aromas and enzymes and they are able to apply them into practice.

Schedule september-october 2022

Further information

No alternative methods for the implementation.

Evaluation scale

H-5

Assessment methods and criteria

Laboratory report 30 %
Theory assignments 30%
Final exam 40 %

Assessment criteria, fail (0)

The participants haven't complited all given tasks.

Assessment criteria, satisfactory (1-2)

The participant has completed acceptably all the tasks. The participant knows and masters satisfactorly the main basic knowledge and methods of the given subject

Assessment criteria, good (3-4)

The participant has completed acceptably all the tasks and has taken actively part in the course. The participant knows and masters satisfactorly the main basic knowledge and methods of the given subject and can apply the knowledge in solving different problems. The participant can combine the learned knowledge into earlier studied experience of the subject.

Assessment criteria, excellent (5)

The participant has completed acceptably all the tasks and has taken actively part in the course. The participant knows and masters satisfactorly the main basic knowledge and methods of the given subject and can apply the knowledge in solving different problems. The participant has showed ability to create new importances in given subject with application of the knowledge.