Food Manufacturing TechniquesLaajuus (6 ECTS)

Objective

The student knows the main features of Finnish food industry. S/he understands what are the main raw materials and the process stages (unit operations) in the production of various food products.

Content

1. Food manufacturing techniques of various food products (such as dairy, meat and fish, cereal, ready meals, vegetables, fat, beverages, confectionary). Food additives (such as emulsifiers, stabilizers and colors).

Qualifications

Microbiology
Food Chemistry and Analysis

Assessment criteria, satisfactory (1)

1. The student can name and explain the common food processes and their stages.

Assessment criteria, good (3)

1. The student can describe what happens in the different steps of food processing and what are those steps based on. The student can take a stance and reflect on what is required of the successful manufacturing technique.

Assessment criteria, excellent (5)

1. The student is able to see the overall impression of the manufacturing steps. He/she is able to estimate critically and constructively different steps of food manufacturing techniques. The student can choose optimal solutions in different kind of situations.