Study Guide

Objective

The participants are able to:
- name the main food processes
- use and recognize the main unit processes used in food industry
- evaluate food production and food chain in accordance of sustainable development
- evaluate the factors influencing food shelf life
- evaluate the effect of different process steps on food quality
- 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
- 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
- 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
- Packaging materials and packaging technology

Materials

Materials in Its learning and in Teams.

Teaching methods

Task based learning
Research
Literature study
Web based material

International connections

International studies
Team learning
Based on working-life needs

Completion alternatives

No alternative methods of excecution.

Content scheduling

Content:
Food Industry; milk products, cereal products, meat products, plant- and berry products, special diets and -products, animal food
Food Technology; Temperature independent processes (chopping, mixing, separation, irradiation, high pressure, minimal processing), Heat treatment processes (pastorization, sterilization, evaporation and distilling, drying, extrution, cooking, frying), Energy removal from products (cooling, freezing, freeze-drying), Post-processing (coating and packaging).
Laboratorywork and research:

Further information

The course will be held in English.
Prerequisites: 2 years in chemical engineering studies or similar know-how, such as 2 years work in laboratory environment or in technical field.

Evaluation scale

H-5