|Structure Type: ||Course|
|Credits: ||5.0 points|
|Responsible Teacher: ||Ojala, Elina (Lehtori)|
|Teacher Team: ||Peltoniemi, Kristiina|
|Language of Instruction: ||Finnish|
Course Implementations, Planned Year of Study and Semester
|Curriculum  ||Semester  ||Credits  ||Start of Semester  ||End of Semester|
Upon competion of the course students will
- be able to define the chemical structures in food commonly occurring sugars, starch, proteins and fats
- know their typical chemical reactions in food manufacturing processes and during food preservation and the importance of water to food preservation and in chemical reactions
- be able to analyze the important nutrients occurring in food.
Total work load of the course: 130 h
- of which scheduled studies: 56 h
- of which autonomous studies: 74 h
Prerequisites / Recommended Optional Courses
Food safety and microbiology
The topics discussed in the course include food nutrients such as proteins, carbohydrates, and fats and how they behave during the processing of food. Students will also be familiarised with functional foods and evaluattions using the senses.
Recommended or Required Reading
To be announced at the beginning of the course.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, laboratory assignments, and exercises
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.
Exam and report