Study Guide

Objective

The student is familiar with food processes on a general level and is aware of their characteristics. The student recognizes the requirements associated with food processes and raw materials. The student knows the different unit operations related to food processes and masters the factors influencing their use and selection.

The student has a good understanding of the most common food processes as an entity, knows and recognizes the products of different food groups and is familiar with the industry. The student is also able to apply different food processing techniques in practice.

The student is familiar with food property measurements. The student is able to name different indicators of food quality and analyze food properties.

Content

1. Food industry and different food groups and foods
2. Food processes and unit operations
3. Determination of food properties

Prerequisites

The world of Microbes
Biotechnology and Genetic Engineering in Practise

Assessment criteria, satisfactory (1)

The student is able to:
1. search information from a variety of sources
2. display the learning of main goals of the course
3. display the learning of key safety practices in the field

Assessment criteria, good (3)

The student is able to:
1. consistently use the field’s concepts and knowledge
2. find related information and critically assess information sources
3. apply his learnings and information in professional tasks
4. act independently and responsibly in professional assignments
5. plan operations with safety in mind

Assessment criteria, excellent (5)

The student is able to:
1. professionally use the field’s concepts and knowledge
2. justify the use of his sources
3. justify the course of action on the basis of research information or findings
4. to act responsibly, taking safety issues into consideration

Further information

Laboratory work related to food manufacture and processing