Introduction to food processing and biotechnology
| Structure Type: | Course |
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| Code: | KA03BELTE10 |
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| Type: | Compulsory |
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| Level: | Bachelor |
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| Credits: | 3.0 points |
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| Responsible Teacher: | Alarinta, Jarmo |
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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-2015 |
1 autumn |
2.0 |
2015-08-01 |
2015-12-31 |
| BIOEL-2015 |
1 spring |
1.0 |
2016-01-01 |
2016-07-31 |
| BIOEL-2016 |
1 autumn |
2.0 |
2016-08-01 |
2016-12-31 |
| BIOEL-2016 |
1 spring |
1.0 |
2017-01-01 |
2017-07-31 |
Learning Outcomes
Upon competition of the course, students will
- be familiar with the structure of Finnish food processing industry and International development in food production
- be able to evaluate the more significant methods of producing food stuffs.
Student's Workload
Total work load of the course: 80 h
- of which scheduled studies 32
- of which autonomous studies 48h
Prerequisites / Recommended Optional Courses
No previous studies are required.
Contents
- Significance of the food processing and biotechnoloy sector to Finland's economy
- History and chief industrial enterprises
- Trends in international food processing
- General outline of the following: vegetable and fruit products, meat products, cereal products, dairy products, edible fats, sugars, drinks, and confectionery
Recommended or Required Reading
Saarela, Hyvönen, Määttälä, von Wright (Ed.): Elintarvikeprosessit. Savonia.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures and seminars
Assessment Criteria
Satisfactory (1...2): The student knows and understands to a basic concepts and methods of food processing
Good (3...4): The student is familiar with the concepts and methods 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 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
Successfully completed exam and seminar presentation
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