Food ProcessesLaajuus (3 cr)
Code: TE00BX89
Credits
3 op
Objective
The participants can name the main food processes and use and recognize the main unit processes used in food industry (temperature independent processes, temperature depending on processes, energy removal processes, post-processes). They can evaluate food production and food chain in accordance with sustainable development and evaluate the factors influencing food shelf life. Students can evaluate the effect of different process steps on food quality. Students can describe the most important packaging materials and knows the meaning of the food package to the final quality of the food product. Students can name different food processing methods.
Content
- The key unit processes in food industry
- The key manufacturing processes in food industry
- Novel food products
Enrollment
01.06.2024 - 06.09.2024
Timing
25.10.2024 - 18.12.2024
Number of ECTS credits allocated
3 op
Mode of delivery
Contact teaching
Campus
Lemminkäisenkatu
Teaching languages
- Finnish
Seats
0 - 50
Teachers
- Eija Kulju
Groups
-
PBIOKES22ElintarvikePBIOKES22Elintarvike
-
PBIOKES22
Objective
The participants can name the main food processes and use and recognize the main unit processes used in food industry (temperature independent processes, temperature depending on processes, energy removal processes, post-processes). They can evaluate food production and food chain in accordance with sustainable development and evaluate the factors influencing food shelf life. Students can evaluate the effect of different process steps on food quality. Students can describe the most important packaging materials and knows the meaning of the food package to the final quality of the food product. Students can name different food processing methods.
Content
- The key unit processes in food industry
- The key manufacturing processes in food industry
- Novel food products
Materials
Materials delivered during lessons. Relevant material searched from internet
Teaching methods
The course will include theory classroom teaching and team work. Problem based learning, research, literature study, web material
Exam schedules
Final exam at the end of the course 13.12.2024.
International connections
Team learning, Based on working-life needs, Digi-learning
Completion alternatives
For individual implementation, please contact Eija Kulju.
Student workload
Assignments, work-shop presentations, Total workload 3x26,7 h
Content scheduling
After this course the participant:
- can describe key processes used in food industry
- can evaluate factors affecting food products shelf life
- can develop food products shelf life using industrial processing
- can evaluate influences of different processes on product final quality
- can describe and intepret Basic phenomenan influencing food processing
- can give examples of food industry production methods
Temperature independent processes, temperature depending processes , energy removal processes and post-processes.
Further information
Course will be held during Autumn semester 2024.
Evaluation scale
H-5
Assessment methods and criteria
The assesment is based on assignments, team workshops and final exam. Each assignment, team workshop and exam must be passed.
Assesment:
50% exam
30% assignments
20% team workshops
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 - 24.10.2023
Timing
24.10.2023 - 31.12.2023
Number of ECTS credits allocated
3 op
Mode of delivery
Contact teaching
Unit
Engineering and Business
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Biotechnology and Chemical Engineering
Teachers
- Eija Kulju
Groups
-
PBIOKES21
-
PBIOKES21BPBIOKES21B
-
PBIOKES21APBIOKES21A
Objective
The participants can name the main food processes and use and recognize the main unit processes used in food industry (temperature independent processes, temperature depending on processes, energy removal processes, post-processes). They can evaluate food production and food chain in accordance with sustainable development and evaluate the factors influencing food shelf life. Students can evaluate the effect of different process steps on food quality. Students can describe the most important packaging materials and knows the meaning of the food package to the final quality of the food product. Students can name different food processing methods.
Content
- The key unit processes in food industry
- The key manufacturing processes in food industry
- Novel food products
Materials
Materials delivered during lessons. Relevant material searched from internet
Teaching methods
The course will include theory classroom teaching and team work. Problem based learning, research, literature study, web material
Exam schedules
Final exam at the end of the course.
International connections
Team learning, Based on working-life needs, Digi-learning
Completion alternatives
For individual implementation, please contact Eija Kulju.
Student workload
Assignments, work-shop presentations, Total workload 3x26,7 h
Content scheduling
After this course the participant:
- can describe key processes used in food industry
- can evaluate factors affecting food products shelf life
- can develop food products shelf life using industrial processing
- can evaluate influences of different processes on product final quality
- can describe and intepret Basic phenomenan influencing food processing
- can give examples of food industry production methods
Temperature independent processes (chopping, mixing and molding, separation, irradiation, hpp) temperature depending processes (blanching, pastörization, sterilization, evaporation and distilling, drying, extrusion, cooking, roasting), energy removal processes (cooling, freezing, lyofilization) and post-processes (covering, packaging).
Further information
Course will be held during Autumn semester 2022.
Evaluation scale
H-5
Assessment methods and criteria
The assesment is based on assignments, team workshops and final exam. Each assignment, team workshop and exam must be passed.
Assesment:
50% exam
30% assignments
20% team workshops
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
01.06.2022 - 30.10.2022
Timing
24.10.2022 - 16.12.2022
Number of ECTS credits allocated
3 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
Groups
-
PBIOKES20
-
PBIOKES20elintarvikePBIOKES20elintarvike
Objective
The participants can name the main food processes and use and recognize the main unit processes used in food industry (temperature independent processes, temperature depending on processes, energy removal processes, post-processes). They can evaluate food production and food chain in accordance with sustainable development and evaluate the factors influencing food shelf life. Students can evaluate the effect of different process steps on food quality. Students can describe the most important packaging materials and knows the meaning of the food package to the final quality of the food product. Students can name different food processing methods.
Content
- The key unit processes in food industry
- The key manufacturing processes in food industry
- Novel food products
Materials
Materials delivered during lessons. Relevant material searched from internet
Teaching methods
The course will include theory classroom teaching and team work. Problem based learning, research, literature study, web material
Exam schedules
Final exam at the end of the course.
International connections
Team learning, Based on working-life needs, Digi-learning
Completion alternatives
For individual implementation, please contact Eija Kulju.
Student workload
Assignments, work-shop presentations, Total workload 5x26,7 h
Content scheduling
After this course the participant:
- can describe key processes used in food industry
- can evaluate factors affecting food products shelf life
- can develop food products shelf life using industrial processing
- can evaluate influences of different processes on product final quality
- can describe and intepret Basic phenomenan influencing food processing
- can give examples of food industry production methods
Temperature independent processes (chopping, mixing and molding, separation, irradiation, hpp) temperature depending processes (blanching, pastörization, sterilization, evaporation and distilling, drying, extrusion, cooking, roasting), energy removal processes (cooling, freezing, lyofilization) and post-processes (covering, packaging).
Further information
Course will be held during Autumn semester 2022.
Evaluation scale
H-5
Assessment methods and criteria
The assesment is based on assignments, team workshops and final exam. Each assignment, team workshop and exam must be passed.
Assesment:
50% exam
30% assignments
20% team workshops
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