New production methods in food sector
| Structure Type: | Course |
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| Code: | KA33C70 |
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| Type: | Elective |
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| Level: | Master |
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| Credits: | 5.0 points |
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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 |
| RUOKAPAL-2015 |
1 autumn |
5.0 |
2015-08-01 |
2015-12-31 |
| RUOKATEO-2015 |
1 autumn |
5.0 |
2015-08-01 |
2015-12-31 |
Learning Outcomes
The student concern to current technological solutions of the food chain. The student can estimate different food processing methods, for example a nanotechnology and sous vide. The student can get information about the new solutions and can estimate risks and advantages which are related to the introduction of new food processing methods.
Student's Workload
Total work load of the course: 135 h
- of which scheduled studies: 32 h
- of which autonomous studies: 103 h
Prerequisites / Recommended Optional Courses
No prerequisites
Contents
Sustainable development –efficient utilising of the natural resources and energy in the food chain
Innovative products and packagings
Novel food processing methods to increase food safety and product quality
Recommended or Required Reading
Fellows, P. J. (2017). Food Processing Technology - Principles and Practice (4th Edition), available: https://app.knovel.com/web/toc.v/cid:kpFPTPPE21/viewerType:toc/root_slug:food-processing-technology/url_slug:food-processing-technology?b-q=food%20processing%20technology&sort_on=default&b-subscription=TRUE&b-group-by=true&b-search-type=tech-reference&b-sort-on=default&scrollto=food%20processing%20technology
Mode of Delivery / Planned Learning Activities and Teaching Methods
Task ind advance, orientation lecture, teamworks and personal developing task.
Assessment Criteria
Excellent (5): The student has participated in the course working actively. The student has pointed out the ability to understand the concepts of the subject with the study module and an ability to estimate the new processing methods and developing methods of foods. The student has been able to produce new information in his course task.
Good (4-3): The student has participated in the course working actively. The student has pointed out the ability to understand the concepts of the subject with the study module and an ability to adapt learned to the methods has shown the food production. The student has proved the evaluation ability of new methods in his course task.
Satisfactory (2-1): The student has participated in the course working. The student has pointed out the ability to understand the new products and methods of the food production with the study module. The student has been able to utilise the basic concepts of the course in his course task.
Assessment Methods
Tasks that have been acceptably performed
Work Placement
None
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