Elintarviketeknologia (B0034), 3 op

Basic information

Course name:	Elintarviketeknologia Food Technology
Course Winha code:	B0034
Kurre acronym:	Elint.tekn.
Credits:	3
Type and level of course:	Professional studies
Year of study, semester or study period:	3.year
Implementation:	Autumn semester, 1.period, 2.period
Semester:	0607
Language of tuition:	Suomi
Teacher:	Riitta Lehtinen
Final assessment:	Grading scale (0-5)

Descriptions

Prerequisites

Food Chemistry

Course contents (core content level)

Machines and methods to preserve food materials and chemical and microbiological phenomena during preservation. The methods to be studied are fermentation, drying, concentration and drying of fluids, chilling, freezing, wet and dry heating methods, pasteurization and sterilization. Dimensioning time for enough sterilization in production of canned foods. The properties of different preservatives.

Course contents (additional)

Deeper understanding of the core course contents mentioned above and also application of these to more different situations. Besides methods mentioned above there is also high pressure and radiation as a preservation method.

Core content level learning outcomes (knowledge and understanding)

After completion of this course the student understands, why some preservation method affects and can draw conclusions, what probably happen in food material during preservation.

Core content level learning outcomes (skills)

After completion of this course the student can calculate sterilization time for a precise batch of canned foods. The student can calculate a time and temperature combination for pasteurization needed in new circumstances according to known time and temperature combination.

Teaching and learning strategies

Class room teaching: 35 h
Laboratory exercises: 15 h
Project:
Exam: 6 h
Student individual workload (student workload analysis carried out 1/06): 43 h
Total: 93 h
Follow-up of the student workload analysis performed: -

Teaching methods and student workload

Assessment weighting and grading

Written report of every laboratory work must be accepted as well as two examinations.

Related competences of the degree programme

International and intercultural skills
Safety and quality skills
Expertise in living and other biological materials
Technological and economical skills in bio and food processes and in production systems
Theoretical basis and mathematical and science skills
Ethical and Ecological Skills
Economical Skills
Information acquisition skills and adaptation of new knowledge
Interdisciplinary
Entrepreneurial, business and leadership skills