Food Manufacturing 1Laajuus (5 ECTS)

Objective

The student is familiar with the various preserving methods and their effect on food matrixes.

Content

Food preservation methods and the phenomena (chemical, physical and microbiological) that occur during these preservation processes.

Assessment criteria, satisfactory (1)

The student is able to name and explain the most typical food preservation methods and their effects on different food matrices.

Assessment criteria, good (3)

The student can explain the basic idea of various food preservation methods.
The student is able to take a stand on what successful preservation requires.

Assessment criteria, excellent (5)

The student can consider the various preservation methods in a constructive way.
The student can choose suitable solutions for different purposes.

Assessment criteria, approved/failed

The student is able to name and explain the most typical food preservation methods and their effects on different food matrices.