Food Processes 1 (3 op)

Arviointiasteikko

H-5

Sisällön jaksotus

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).

Tavoitteet

Opintojakson suoritettuaan opiskelija osaa nimetä elintarviketeollisuudessa käytettävät keskeisimmät prosessit (lämpötilariippuvaiset prosessit, lämpötilariippumattomat prosessit, energian poistoprosessit, jälkiprosessointi) sekä arvioida elintarvikkeiden säilyvyyteen vaikuttavia tekijöitä. Opiskelija osaa arvioida prosessivaiheiden vaikutukset tuotelaatuun kestävän kehityksen näkökulmasta sekä arvioida prosessivaiheiden vaikutukset tuotteiden säilyvyyteen. Opiskelija osaa kuvata tärkeimpiä pakkausteknologioita sekä ymmärtää pakkauksen merkityksen elintarvikkeen laatuun. Opiskelija osaa antaa esimerkkejä elintarvikkeiden tuotantomenetelmistä.

Sisältö

- Elintarviketeollisuuden keskeisimmät yksikköprosessit
- Elintarviketeollisuuden keskeisimmät tuotantoprosessit
- Uuselintarvikkeet

Oppimateriaalit

Materials delivered during lessons. Relevant material searched from internet

Opetusmenetelmät

The course will include theory classroom teaching and team work. Problem based learning, research, literature study, web material

Tenttien ajankohdat ja uusintamahdollisuudet

Final exam at the end of the course.

Kansainvälisyys

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

Toteutuksen valinnaiset suoritustavat

For individual implementation, please contact Eija Kulju.

Opiskelijan ajankäyttö ja kuormitus

Assignments, work-shop presentations, Total workload 5x26,7 h

Evaluation 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

Failed (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

Lisätiedot

Course will be held during Autumn semester 2022.