Food ingredients and raw materials (5 cr)
Code: TE00BV66-3003
General information
Enrollment
02.07.2023 - 04.09.2023
Timing
04.09.2023 - 30.10.2023
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Engineering and Business
Teaching languages
- English
Degree programmes
- Degree Programme in Biotechnology and Chemical Engineering
Teachers
- Eija Kulju
Groups
-
PBIOKES21
-
PBIOKES21BPBIOKES21B
-
PBIOKES21APBIOKES21A
- 08.09.2023 12:00 - 14:00, Food ingredients and raw materials TE00BV66-3003
- 12.09.2023 12:00 - 18:00, Labday 1 - Food ingredients and raw materials TE00BV66-3003
- 15.09.2023 12:00 - 14:00, Assignment in replace, no lecture - Food ingredients and raw materials TE00BV66-3003
- 26.09.2023 12:00 - 14:00, Visiting lecturer Jukka Kaitaranta - Food ingredients and raw materials TE00BV66-3003
- 10.10.2023 12:00 - 18:00, Labday 1 - Food ingredients and raw materials TE00BV66-3003
- 24.10.2023 12:00 - 18:00, Labday 2 - Food ingredients and raw materials TE00BV66-3003
- 27.10.2023 12:00 - 15:00, Theory Food ingredients and raw materials TE00BV66-3003
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
Evaluation scale
H-5