Prepared food technology
| Structure Type: | Course |
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| Code: | KC03CE60144 |
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| Type: | Elective |
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| Level: | Bachelor |
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| Credits: | 5.0 points |
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| Responsible Teacher: | 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 |
3 autumn |
5.0 |
2015-08-01 |
2015-12-31 |
| BIOEL-2014 |
4 autumn |
5.0 |
2017-08-01 |
2017-12-31 |
| BIOEL-2015 |
4 autumn |
5.0 |
2018-08-01 |
2018-12-31 |
| BIOEL-2016 |
4 autumn |
5.0 |
2019-08-01 |
2019-12-31 |
Learning Outcomes
Upon completion of the course, the student will
- be familiar with the special features of processed foods, such as processing, safety, and quality properties
- be able to develop a prepared food processes.
Student's Workload
Total work load of the course: 135 h
- of which scheduled studies: 50 h
- of which autonomous studies: 85 h
Prerequisites / Recommended Optional Courses
Meat technology 1
Contents
Processing, safety and nutritional properties of processed foods
Recommended or Required Reading
Lecturer's material. Supplementary material; Smith, D. ym. Processing Vegetables Science and Technology (1997).
Mode of Delivery / Planned Learning Activities and Teaching Methods
- Assignments
- Group work
- Lectures
- Wisit trips (possible)
Assessment Criteria
1-2: The student understands the basic concepts of ready to eat meal technology.
3-4: The student understands the basic concepts of ready to eat meal technology. Student is able to combine his knowledge with previous experiences in the subject.
5: The student understands the basic concepts of ready to eat meal technology. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Assessment Methods
Final exam, portfolio or journal
Work Placement
None
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