Opinto-opas

Objective

After completion of this course the student knows the chemical structures of the most common sugars, starch, proteins and lipids in food materials. The student understands the importance of water activity for preservation and chemical reactions occurring during food processing. She/he knows the main nutrients in different foodstuffs and what reactions may happen in those. The student can analyze some nutrients from food materials and knows also the theoretical basics of thought analytical methods.

The student understands the meaning of different nutrients in an individual’s system and knows what nutrients one can get from which foodstuffs. The student knows the Nordic Nutrition Recommendations and the characteristics of different special diets.

The student has obtained an overview of the analytical techniques used in food industry, as well as of their applications and limitations.

Content

- The chemical structures of the main nutrients in food; hydrocarbons, proteins and lipids and their typical reactions in food processing
- Water in food materials; water activity and BET theory.
- Above mentioned chemical components in plants, fruits, berries, cereal- and milk products, candies, eggs, meats and fishes
- Digestion, absorption of nutrients, supply and consumption of energy
- Nordic Nutrition Recommendations, special diets and functional foods
- Analysis of water content and nutrients of food
- Sampling techniques, methods, representativity and sample treatment
- Analytical and monitoring techniques used in food industry, applications and limitations

Evaluation scale

0-5

Assessment criteria, satisfactory (1)

The student is able to
- demonstrate learning in the core content of the course
- use individual professional concepts correctly
- distinguish between non-theoretical and theoretical information
- act in individual professional situations as instructed

Assessment criteria, good (3)

The student is able to
- demonstrate an understanding of concepts and professional knowledge in the field
- limit and assess and the amount of information needed
- perform well in typical professional duties and contexts

Assessment criteria, excellent (5)

The student is able to
- use concepts and knowledge of the field systematically
- assess and use various information sources
- apply professional knowledge in professional assignments
- act independently and responsibly in professional contexts

Assessment criteria, approved/failed

The student is able to
- demonstrate learning in the core content of the course
- use individual professional concepts correctly
- distinguish between non-theoretical and theoretical information
- act in individual professional situations as instructed

Qualifications

Basics in Biosciences