Food processes and manufacturing and hygiene in food processing (5 cr)

Evaluation scale

H-5

Content scheduling

After this course the participant:
- can describe the food chain from primary production to the food table
- can describe hygiene demands for food production
- knows the main principles of food legislation, can find and apply food laws, regulations and different standards and quidance of food industry
- can introduce the most common food borne microbes and environmental factors influencing microbial growth and can use microbiological terms
- knows the principles of own-regulation
- knows the principles of HACCP

Objective

The participants are able to describe food manufacturing processes from farm to fork. The participants are able to describe the requirements regarding the hygienic food processing.

Materials

The course material is provided in Optima.

Teaching methods

The course will include theory classroom teaching and team work. There will also be laboratorywork which is done in groups.

Completion alternatives

No alternative methods of attainment for implementation

Student workload

Contact lessons: theory 2op and laboratory works 3op. Laboratoryworks are done with pairs and are compulsory. After each laboratorywork you have to return a laboratory report and it has to be returned and approved before next course. Before each laboratorywork you have to finish and return preliminary assignment and it has to be done in order to start the labwork. The final exam will conclude both theory and laboratorywork.
Laboratorywork(for example):
1. Food product shelf-life
2. Surface hygiene
3. Process air sampling and analysing.

Evaluation methods and criteria

Overall performance in laboratory during the whole period 30%
Laboratory notebook (individual) 20%
Laboratorywork raport (group) 20%
Final exam 30%

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.