Elintarvikkeiden valmistustekniikat (B0082), 3 op

Basic information

Course name:	Elintarvikkeiden valmistustekniikat Food Manufacturing Techniques
Course Winha code:	B0082
Kurre acronym:	Elint.valm.tekn.
Credits:	3
Type and level of course:	Professional studies
Year of study, semester or study period:	4.year
Implementation:	Spring semester, 3.period, 4.period
Semester:	0607
Language of tuition:	Suomi
Teacher:	Riitta Lehtinen
Final assessment:	Grading scale (0-5)

Descriptions

Prerequisites

Food Technology, Hygienics

Course contents (core content level)

Manufacturing processes of foods, hygiene risks of them and chemical and microbiological changes from raw materials to final products in their packages. Studied manufacturing processes are, fats and oils, sugar, starch syrups, candies and chocolates, dairy processes; liquid dairy products, cheeses, butter and ice cream, meat processing from slaughtering to sausages.

Course contents (additional)

Deeper understanding of the core course contents mentioned above.

Core content level learning outcomes (knowledge and understanding)

After completion of this course the student understands, how food manufacturing processes are built up from different unit operations. The student knows working habits and demands of food industry as a producer of final food products.

Core content level learning outcomes (skills)

After completion of this course the student can see manufacturing processes as logical systems and understand, what is the importance of different units from the whole system?s point of view.

Teaching and learning strategies

Exam: 6 h
Student individual workload (student workload analysis carried out 1/06): 42 h
Total: 90 h
Follow-up of the student workload analysis performed: -

Teaching methods and student workload

Assessment weighting and grading

Participation to at least one excursion and two examinations must be accepted.

Related competences of the degree programme

International and intercultural skills
Product development and project 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
Ethical and Ecological Skills
Economical Skills
Theoretical basis and mathematical and science skills
Interdisciplinary
Information acquisition skills and adaptation of new knowledge
Communication and interpersonal skills
Entrepreneurial, business and leadership skills