Study Guide

Objective

The participants can name the main food processes and use and recognize the main unit processes used in food industry (temperature independent processes, temperature depending on processes, energy removal processes, post-processes). They can evaluate food production and food chain in accordance with sustainable development and evaluate the factors influencing food shelf life. Students can evaluate the effect of different process steps on food quality. Students can describe the most important packaging materials and knows the meaning of the food package to the final quality of the food product. Students can name different food processing methods.

Content

- The key unit processes in food industry
- The key manufacturing processes in food industry
- Novel food products

Materials

Materials delivered during lessons. Relevant material searched from internet

Teaching methods

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

Exam schedules

Final exam at the end of the course.

International connections

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

Completion alternatives

For individual implementation, please contact Eija Kulju.

Student workload

Assignments, work-shop presentations, Total workload 3x26,7 h

Content scheduling

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).

Further information

Course will be held during Autumn semester 2022.

Evaluation scale

H-5

Assessment 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

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