Siirry suoraan sisältöön

Elintarvikkeiden valmistustekniikka 1 (5 cr)

Code: TX00DJ58-3003

General information


Enrollment

03.05.2021 - 06.06.2021

Timing

23.08.2021 - 24.10.2021

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Puhtaat ja älykkäät ratkaisut

Teaching languages

  • Finnish

Seats

0 - 45

Degree programmes

  • Bio- ja kemiantekniikan tutkinto-ohjelma

Teachers

  • Pia-Tuulia Laine

Groups

  • TXM20S1
    Bio- ja kemiantekniikan tutkinto-ohjelma päivä
  • BIO20
    Bio- 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.