Study Guide

Objective

The participants are able to:
o name the main food processes
o use and recognize the main unit processes used in food industry
o evaluate food production and food chain in accordance of sustainable development
o evaluate the factors influencing food shelf life
o evaluate the effect of different process steps on food quality
o describe milk as a raw material and describe milk special features, how to utilize different components of milk and the production of different milk products
o describe different grains and recognize their special features, how to utilize different components of grain and evaluate the key quality factors influencing the final products and describe different manufacturing processes and used equipments
o recognize meat as a raw material, the factors influencing on meat quality and apply the key manufacturing processes

Content

• The key unit processes in food industry
• the key manufacturing processes in food industry
• Novel food products
• Sustainable development in food industry

Materials

In the Its learning course platform.

Teaching methods

The course will include laboratory work and team work, research, literature study, web material.

International connections

Practical teaching methods
Laboratory work
Team work
International studies
Problem based learning

Completion alternatives

Alternative implementation is agreed with Eija Kulju

Student workload

Contact days: Laboratory work 5 x 8 h and intro lecture 2 h: 44 h
working individually and in groups: 91 h

Content scheduling

The course is implemented as a laboratory work -course. Course includes compulsory laboratory work which are reported. Theory part will include individual assignments. There will be a visiting lecture from the food industry.

Laboratory work will be 23.1.-17.3.24 during Mondays on each week. Theory on Thursdays.

Further information

Email and food module Whatsapp-group.

Evaluation scale

H-5

Assessment methods and criteria

Assessment will be based on the individual assignments submitted in the itslearning course platform and on active participation of all laboratory work.
To pass the course, students are expected to complete and turn in all the assignments. All laboratory work must be reported to pass the course.


Assesment:
Laboratory work reports 50%
Individual assignments and labwork 50%

Assessment criteria, fail (0)

The participants haven't completed all given tasks.

Assessment criteria, satisfactory (1-2)

The participant has completed acceptably all the tasks. The participant knows and masters satisfactorily 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 satisfactorily 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 satisfactorily 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 importance in given subject with application of the knowledge.

Objective

The participants are able to:
o name the main food processes
o use and recognize the main unit processes used in food industry
o evaluate food production and food chain in accordance of sustainable development
o evaluate the factors influencing food shelf life
o evaluate the effect of different process steps on food quality
o describe milk as a raw material and describe milk special features, how to utilize different components of milk and the production of different milk products
o describe different grains and recognize their special features, how to utilize different components of grain and evaluate the key quality factors influencing the final products and describe different manufacturing processes and used equipments
o recognize meat as a raw material, the factors influencing on meat quality and apply the key manufacturing processes

Content

• The key unit processes in food industry
• the key manufacturing processes in food industry
• Novel food products
• Sustainable development in food industry

Materials

In the Its learning course platform.

Teaching methods

The course will include laboratory work and team work, research, literature study, web material.

Exam schedules

Agreed on intro lecture.

International connections

Practical teaching methods
Laboratory work
Team work
International studies
Problem based learning

Completion alternatives

Alternative implementation is agreed with Eija Kulju

Student workload

Contact days: Laboratory work 5 x 8 h and intro lecture 2 h: 44 h
working individually and in groups: 91 h

Content scheduling

The course is implemented as a laboratory work -course. Course includes compulsory laboratory work which are reported. Course also includes individually studied theory about the most common food industry total processes. Theory part will include individual assignments. There will be a visiting lecture from the food industry.

Laboratory work will be 23.1.-17.3.23 during Mondays on each week. Theory on Thursdays.

Course includes compulsory final exam.

Further information

Email and food module Whatsapp-group.

Evaluation scale

H-5

Assessment methods and criteria

Assessment will be based on the individual assignments submitted in the itslearning course platform and on active participation of all laboratory work.
To pass the course, students are expected to complete and turn in all the assignments. All laboratory work must be reported to pass the course.
Final exam will be evaluated scale 1-5.

Assesment:
Laboratory work reports 40%
Individual assignments 10%
Final exam 50%.

Assessment criteria, fail (0)

The participants haven't completed all given tasks.

Assessment criteria, satisfactory (1-2)

The participant has completed acceptably all the tasks. The participant knows and masters satisfactorily 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 satisfactorily 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 satisfactorily 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 importance in given subject with application of the knowledge.

Objective

The participants are able to:
o name the main food processes
o use and recognize the main unit processes used in food industry
o evaluate food production and food chain in accordance of sustainable development
o evaluate the factors influencing food shelf life
o evaluate the effect of different process steps on food quality
o describe milk as a raw material and describe milk special features, how to utilize different components of milk and the production of different milk products
o describe different grains and recognize their special features, how to utilize different components of grain and evaluate the key quality factors influencing the final products and describe different manufacturing processes and used equipments
o recognize meat as a raw material, the factors influencing on meat quality and apply the key manufacturing processes

Content

• The key unit processes in food industry
• the key manufacturing processes in food industry
• Novel food products
• Sustainable development in food industry

Materials

In the itslearning course platform.

Teaching methods

The course will include laboratory work and team work, research, literature study, web material

Exam schedules

Final exam on the end of the course.

International connections

Practical teaching methods
Laboratory work
Team work
International studies
Problem based learning

Completion alternatives

Alternative implementation is agreed with Eija Kulju.

Student workload

Contact days: Laboratorywork 5x8h and introlecture 2h and result evaluations 2h: 44h
Online and virtual working individually and in groups: 91 h

Content scheduling

The course is implemented as a laboratory work -course. Course includes compulsory laboratory work which are reported. Course also includes individually studied theory about the most common food industry total processes. Theorypart will include individual assignments. There will be a visiting lecture from the food industry.

Laboratorywork will be 7.2.-17.3.21 during Mondays and Thursdays on each week.

Course includes compulsory final exam.

Evaluation scale

H-5

Assessment methods and criteria

Assessment will be based on the individual assignments submitted in the itslearning course platform and on active participation of all laboratory work.
To pass the course, students are expected to complete and turn in all the assignments. All laboratory work must be reported to pass the course.
Final exam will be evaluated scale 1-5.

Assesment:
Laboratory work reports 40%
Individual assignments 10%
Final exam 50%.

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.