Food Manufacturing 2 (5 cr)
Code: TX00DJ64-3004
General information
Enrollment
28.11.2022 - 31.12.2022
Timing
09.01.2023 - 10.03.2023
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
School of Smart and Clean Solutions
Campus
Leiritie 1
Teaching languages
- Finnish
Seats
0 - 40
Degree programmes
- Biotechnology and Chemical Engineering
Teachers
- Minna Paananen-Porkka
- Pia-Tuulia Laine
Teacher in charge
Pia-Tuulia Laine
Groups
-
BIO21Bio- ja elintarviketekniikka
-
TXM21S1Bio- ja kemiantekniikan tutkinto-ohjelma päivä
Objective
The student knows the main features of food industry. S/he understands what are the main raw materials and the process stages (unit operations) in the production of various food products. S/he can also evaluate the sustainability of the food processes.
Content
1. Food manufacturing and sustainability in food systems.
2. Typical reactions occurring during food processing and storage.
Evaluation scale
0-5
Assessment criteria, satisfactory (1)
1. The student can name and explain the common food processes and their stages. S/he is able to evaluate the sustainability impacts of the manufacturing processes.
2. The student can describe the common reactions of foodstuffs that may happen during processing and storage.
Assessment criteria, good (3)
1. The student is able to explain in his / her own words what is happening in the different stages of production of food and what are the steps to be taken. The student is also able to take a stand and reflect on what a successful manufacturing process is required. He is able to evaluate food processes from a sustainable development point of view.
2. The student is able to explain in his own words the phenomena of reactions during food processing and storage.
Assessment criteria, excellent (5)
1. The student is able to see the steps of the manufacturing process as a whole. S/he is able to critically and constructively evaluate food manufacturing processes. S/he are able to choose optimum solutions in different situations. S/he is able to see processes from the point of view of sustainable development and to propose alternative ways of working.
2. The student is able to evaluate the knowledge learned and is able to critically evaluate the importance of the composition of the foodstuff, for example in terms of food preparation or storage. The student is able to draw conclusions and choices based on the composition of the food.
Assessment criteria, approved/failed
1. The student can name and explain the common food processes and their stages. S/he is able to evaluate the sustainability impacts of the manufacturing processes.
2. The student can describe the common reactions of foodstuffs that may happen during processing and storage.
Prerequisites
Food Manufacturing 1