Novel Food Production Processes
| Structure Type: | Course |
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| Code: | KI15CPROJ13 |
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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: | Nieminen, Kirta |
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| Teacher Team: | Nieminen, Kirta |
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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 |
| PALVELUJ-2013 |
3 spring |
5.0 |
2016-01-01 |
2016-07-31 |
| PALVELUJ-2014 |
3 spring |
5.0 |
2017-01-01 |
2017-07-31 |
| PALVELUJ-2015 |
3 spring |
5.0 |
2018-01-01 |
2018-07-31 |
| PALVELUJ-2016 |
3 spring |
5.0 |
2019-01-01 |
2019-07-31 |
Learning Outcomes
The student can develop food production processes by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.
Student's Workload
135 h
Prerequisites / Recommended Optional Courses
Development of food and menu
Food development project
Contents
• Food production methods (cook & hold/serve, cook & chill, cook cold, sous vide ym.) and equipment technology
• Research methods of sensory, hygienic and nutritional quality
• Measuring energy consumption of equipments and processes, evaluating costs of production methods
Recommended or Required Reading
The literature is indicated in the beginning of the course
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, development project
Assessment Criteria
5
The student can develop food production processes by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.
3
The student can make food by using different production methods and modern technology and understands the influence of the production method on the quality of the products The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.
1
The student knows how to make by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can identify the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can evaluate energy and cost efficiency of production processes and is able to use the knowledge in production planning and product development.
Assessment Methods
Activ participation, examination, development project
Further Information
The course will be arranged in English if needed
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