Food Processes 2 (5 cr)

Evaluation scale

H-5

Content scheduling

The course is implemented as a laboratory work -course. Course includes compulsory laboratory work which are reported. Theory part will include individual assignments. There will be a visiting lecture from the food industry.

Laboratory work will be 20.1.-10.3.25 during Mondays on each week. Theory and analytics on products will be on Thursdays.

Objective

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

Materials

In the Its learning course platform.

Teaching methods

The course will include laboratory work and team work, research, literature study, web material.

Exam schedules

No exam.

International connections

Practical teaching methods
Laboratory work
Team work
International studies
Problem based learning

Completion alternatives

Alternative implementation is agreed with Eija Kulju

Student workload

Contact days: Laboratory work 5 x 8 h and intro lecture 2 h: 44 h
working individually and in groups: 91 h

Further information

Email and food module Whatsapp-group.