Elintarviketeknologian laboratoriotyöt (B0053), 3 op

Basic information

Prerequisites

Food Technology

Course contents (core content level)

Making and packaging of different food products and following up the preservation of these. The products are sausages, soft cheeses, juices, marmalade and fudges, breads and/or Danish pastries.

Course contents (additional)

Besides the production knowledge there is also knowledge about used raw materials and the changes, what happen during processing.

Core content level learning outcomes (knowledge and understanding)

After completion of this course the student understands deeper the theories studied in the course of Food Technology.

Core content level learning outcomes (skills)

After completion of this course the student can make some industrially processed foods and can combine to this the theoretical knowledge of these processes.

Recommended reading

Instructions

Teaching and learning strategies

Class room teaching:
Laboratory exercises: 35 h
Project:
Exam:
Student individual workload (student workload analysis carried out 1/06): 35 h
Total: 70 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.

Related competences of the degree programme

Product development and project skills
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
Economical Skills
Ethical and Ecological Skills
Theoretical basis and mathematical and science skills
Interdisciplinary
Communication and interpersonal skills
Information acquisition skills and adaptation of new knowledge