Work course of the food technology
| Structure Type: | Course |
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| Code: | KC03CETK05 |
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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: | Alarinta, Jarmo |
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| Teacher Team: | Kyntäjä, Merja |
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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-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 able to assess the baking processes and factors affecting to the prdoduct quality
- be able to apply and develop the manufacturing methods in the bakery industry
- learn how to build a milk procesess about unit operations
- be able to understand the manufacturing processes connections to the production technology
- be able to evaluate the ingredients and process steps of the effects of the characteristics of the finished product and know how to make the changes necessary for product quality in manufacturing processes.
Student's Workload
Total work load of the course: 135 h
- of which scheduled studies: 60 h
- of which autonomous studies: 75 h
Prerequisites / Recommended Optional Courses
Food chemistry and Food processes.
Contents
Ruokaleipien, kahvileipien, konditoriatuotteiden ja keksien valmistus, esitaikinat ja raskitus, kylmäleivonta, lisäaineet, laadunhallinta ja leipomokoneet.
Meijeriprosessien rakentaminen yksikköprosesseista ja näiden prosessien yhteys tuotelaatuun ja maidon kemiaan:
- lämmönsiirto
- separointi ja vakinointi
- homogenointi
- kalvosuodatukset ja kalvosuodatetut tuotteet
- haihdutus ja kuivaus
- ilmanpoisto
- pumppaus
- putket, venttiilit ja varusteet
- säiliöt
- hyödykejärjestelmät.
Recommended or Required Reading
Lecturer's material. Bylund, G. 2003. Dairy Processing Handbook. Second revised edition. Tetra Pak Processing System Ab. 452 p.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures and exercises (compulsory attendance)
Assessment Criteria
Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Good (3...4): The student is familiar with the concepts and methods of topics, 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 topics, 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 (50 %) and reports (50 %). Both parts must be successfully completed to receive a grade for the course.
Work Placement
None
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