Food Manufacturing TechniquesLaajuus (3 ECTS)

Objective

After completion of this course the student understands, how food manufacturing processes are built up from different unit operations. The student knows working habits and demands of food industry as a producer of final food products.
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After completion of this course the student can see manufacturing processes as logical systems and understand, what is the importance of different units from the whole system’s point of view.

Content

Manufacturing processes of foods, hygiene risks of them and chemical and microbiological changes from raw materials to final products in their packages. Studied manufacturing processes are, fats and oils, sugar, starch syrups, candies and chocolates, dairy processes; liquid dairy products, cheeses, butter and ice cream, meat processing from slaughtering to sausages.
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Deeper understanding of the core course contents mentioned above.

Qualifications

Food Technology, Hygienics