Basics of food technology
|Structure Type: ||Course|
|Credits: ||3.0 points|
|Responsible Teacher: ||Alarinta, Jarmo|
|Language of Instruction: ||Finnish|
Course Implementations, Planned Year of Study and Semester
|Curriculum  ||Semester  ||Credits  ||Start of Semester  ||End of Semester|
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.
Total work load of the course: 80 h
- of which scheduled studies: 40 h
- of which autonomous studies: 40 h
Prerequisites / Recommended Optional Courses
No previous studies are required.
- Significance of the food processing industry 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
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.
Successfully completed exam and seminar presentation