Study Guide

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 2021

Further information

No alternative methods for the implementation.

Evaluation scale

H-5

Assessment methods and criteria

Laboratory report 20 %
Theory assignments 30%
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.