Food Manufacturing TechniquesLaajuus (10 ECTS)

Objective

The student knows the main features of Finnish food industry. He or she understands what the main raw materials and process stages (unit operations) in the production of various food products are.
The student can describe common chemical (and physical) changes in food that may happen as a result of processing and storage. The student is familiar with common methods and equipment used to analyze nutrients in foods.

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).
2. The main nutrients (carbohydrates, proteins and lipids) of various foodstuffs (such as meat, dairy, cereal, vegetables, fats, sugars, candies) in terms of their names and chemical structures as well as in terms of their typical reactions during food processing and storage. The role of water in foods (water activity and water content).

Assessment criteria, satisfactory (1)

1. The student can name and explain the common food processes and their stages.
2. The student recognizes the main nutrients in various foodstuffs. The student can also describe the common chemical reactions in foodstuffs that may happen during processing and storage.

Assessment criteria, good (3)

1. The student can in his her own words explain the common food processes and their stages. The student can also consider what is expected from a successful manufacturing process.
2. The student can in his or her own words explain the bases of the most typical chemical reactions occurring in the food products. The student can consider the significance of the various chemical reactions relative to food storage stability or manufacturing.

Assessment criteria, excellent (5)

1. The student can handle the various food manufacturing stages as a whole. He or she can constructively and critically evaluate the different stages of the food manufacturing process. The student can choose suitable solutions for different purposes.
2. The student is able to carefully reflect on the knowledge he or she has learnt. He or she is also able to consider the significance of the chemical structure of food for the storage stability and manufacturing stages of a food product.

Assessment criteria, approved/failed

1. The student can name and explain the common food processes and their stages.
2. The student recognizes the main nutrients in various foodstuffs. The student can also describe the common chemical reactions in foodstuffs that may happen during processing and storage.