Food processes
| Structure Type: | Course |
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| Code: | KC03BE30061 |
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| Type: | Compulsory |
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| Level: | Bachelor |
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| Credits: | 5.0 points |
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| Responsible Teacher: | Alarinta, Jarmo |
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| Teacher Team: | Pasto, Matti-Pekka |
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| Language of Instruction: | Finnish |
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Course Implementations, Planned Year of Study and Semester
| Curriculum | Semester | Credits | Start of Semester | End of Semester |
| BIOEL-2013 |
2 autumn |
5.0 |
2014-09-01 |
2014-12-31 |
| BIOEL-2014 |
2 autumn |
5.0 |
2015-08-01 |
2015-12-31 |
| BIOEL-2015 |
3 autumn |
5.0 |
2017-08-01 |
2017-12-31 |
| BIOEL-2016 |
3 autumn |
5.0 |
2018-08-01 |
2018-12-31 |
Learning Outcomes
Upon completion of the course, the student will
- be able to name the most important processes in the food industry
- be able to assess the stability of the factors affecting food
- be able to develop food preservation methods in the industrial food processes.
Student's Workload
Total work load of the course: 130 h
- of which scheduled studies: 64 h
- of which autonomous studies: 66 h
Prerequisites / Recommended Optional Courses
Food Technology
Food safety and microbiology
Contents
Ambient-temperature processing
- raw material handling
- size reduction
- mixing and forming
- separation and concentration of food components
- irradiation
- high-pressure processing
- minimal processing
Processing bu application of heat
- blanching
- pasteurisation
- heat sterilisation
- evaporation and distillation
- dehydration
- baking and roasting
- frying
Processing by removal of heat
- chilling
- freezing
- freeze drying
Post-processing operations
- coating
- packaging
Recommended or Required Reading
- Fellows (2009). Food Processing Technology, third edition. Woodhead
- Lecturer's material
Mode of Delivery / Planned Learning Activities and Teaching Methods
- Lectures
- Calculations
- Laboratory work (attendance compulsory)
Assessment Criteria
Satisfactory (1...2): The student knows and understands to a basic concepts and methods of unit operations of food processing, and is able to apply them to usual problems.
Good (3...4): The student is familiar with the concepts and methods of unit operations of food processing, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Excellent (5): The student is familiar with the concepts and methods of unit operations of food processing, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Assessment Methods
The grade for the course comprises two parts: an exam (80 %) and reports on laboratory work (20 %). Both parts must be successfully completed to receive a grade for the course.
Work Placement
None
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