Elintarvikkeiden valmistustekniikka 1 (5 cr)
Code: TX00DJ58-3002
General information
Enrollment
04.05.2020 - 07.06.2020
Timing
24.08.2020 - 25.10.2020
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
(2016-2018) Puhtaat teknologiat
Campus
Leiritie 1
Teaching languages
- Finnish
Seats
0 - 40
Degree programmes
- Bio- ja kemiantekniikan tutkinto-ohjelma
Teachers
- Pia-Tuulia Laine
Teacher in charge
Arto Yli-Pentti
Groups
-
TXM19S1Bio- ja kemiantekniikan tutkinto-ohjelma päivä
-
BIO19Bio- ja elintarviketekniikka
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.
Evaluation scale
0-5
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.