Beyond the Surface of Foods (5 ECTS)
Code: TX00FO64-3001
General information
- Enrollment
-
05.05.2025 - 31.05.2025
Enrollment is ongoing
Enroll to the implementation in OMA
- Timing
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18.08.2025 - 10.10.2025
The implementation has not yet started.
- Number of ECTS credits allocated
- 5 ECTS
- Mode of delivery
- On-campus
- Unit
- (2019-2024) School of Smart and Clean Solutions
- Campus
- Leiritie 1
- Teaching languages
- Finnish
- Degree programmes
- Biotechnology and Chemical Engineering
- Teachers
- Markus Räsänen
- Pia-Tuulia Laine
- Course
- TX00FO64
Implementation has 21 reservations. Total duration of reservations is 49 h 0 min.
| Time | Topic | Location |
|---|---|---|
|
Wed 27.08.2025 time 08:00 - 10:00 (2 h 0 min) |
Elintarvikkeet pintaa syvemmältä TX00FO64-3001 |
MMA115
Oppimistila
|
|
Thu 28.08.2025 time 08:00 - 11:00 (3 h 0 min) |
Elintarvikkeet pintaa syvemmältä TX00FO64-3001 |
MMA215
Oppimistila
|
|
Fri 29.08.2025 time 10:00 - 12:00 (2 h 0 min) |
Elintarvikkeet pintaa syvemmältä TX00FO64-3001 |
MMA226
Oppimistila
|
|
Wed 03.09.2025 time 08:00 - 10:00 (2 h 0 min) |
Elintarvikkeet pintaa syvemmältä TX00FO64-3001 |
MMA115
Oppimistila
|
|
Thu 04.09.2025 time 08:00 - 11:00 (3 h 0 min) |
Elintarvikkeet pintaa syvemmältä TX00FO64-3001 |
MMA215
Oppimistila
|
|
Fri 05.09.2025 time 14:00 - 16:00 (2 h 0 min) |
Elintarvikkeet pintaa syvemmältä TX00FO64-3001 |
MMA226
Oppimistila
|
|
Wed 10.09.2025 time 08:00 - 10:00 (2 h 0 min) |
Elintarvikkeet pintaa syvemmältä TX00FO64-3001 |
MMA115
Oppimistila
|
|
Thu 11.09.2025 time 08:00 - 11:00 (3 h 0 min) |
Elintarvikkeet pintaa syvemmältä TX00FO64-3001 |
MMA215
Oppimistila
|
|
Fri 12.09.2025 time 14:00 - 16:00 (2 h 0 min) |
Elintarvikkeet pintaa syvemmältä TX00FO64-3001 |
MMA226
Oppimistila
|
|
Wed 17.09.2025 time 08:00 - 10:00 (2 h 0 min) |
Elintarvikkeet pintaa syvemmältä TX00FO64-3001 |
MMA115
Oppimistila
|
|
Thu 18.09.2025 time 08:00 - 11:00 (3 h 0 min) |
Elintarvikkeet pintaa syvemmältä TX00FO64-3001 |
MMA215
Oppimistila
|
|
Fri 19.09.2025 time 14:00 - 16:00 (2 h 0 min) |
Elintarvikkeet pintaa syvemmältä TX00FO64-3001 |
MMA226
Oppimistila
|
|
Wed 24.09.2025 time 08:00 - 10:00 (2 h 0 min) |
Elintarvikkeet pintaa syvemmältä TX00FO64-3001 |
MMA115
Oppimistila
|
|
Thu 25.09.2025 time 08:00 - 11:00 (3 h 0 min) |
Elintarvikkeet pintaa syvemmältä TX00FO64-3001 |
MMA215
Oppimistila
|
|
Fri 26.09.2025 time 14:00 - 16:00 (2 h 0 min) |
Elintarvikkeet pintaa syvemmältä TX00FO64-3001 |
MMA226
Oppimistila
|
|
Wed 01.10.2025 time 08:00 - 10:00 (2 h 0 min) |
Elintarvikkeet pintaa syvemmältä TX00FO64-3001 |
MMA115
Oppimistila
|
|
Thu 02.10.2025 time 08:00 - 11:00 (3 h 0 min) |
Elintarvikkeet pintaa syvemmältä TX00FO64-3001 |
MMA215
Oppimistila
|
|
Fri 03.10.2025 time 14:00 - 16:00 (2 h 0 min) |
Elintarvikkeet pintaa syvemmältä TX00FO64-3001 |
MMA226
Oppimistila
|
|
Wed 08.10.2025 time 08:00 - 10:00 (2 h 0 min) |
Elintarvikkeet pintaa syvemmältä TX00FO64-3001 |
MMA115
Oppimistila
|
|
Thu 09.10.2025 time 08:00 - 11:00 (3 h 0 min) |
Elintarvikkeet pintaa syvemmältä TX00FO64-3001 |
MMA215
Oppimistila
|
|
Fri 10.10.2025 time 10:00 - 12:00 (2 h 0 min) |
Elintarvikkeet pintaa syvemmältä TX00FO64-3001 |
MMA226
Oppimistila
|
Objective
The student can identify the components of food (water, carbohydrates, fats and proteins, minerals, and vitamins) and know, how these react in food preparation processes.
The student understands the main features of digestion from the perspectives of metabolism and energy production.
The student can explain what sustainable nutrition and dietary recommendations entail. They can name the most common special diets.
Content
Structures and functions of carbohydrates, fats, and proteins and their reactions in food preparation processes. The role of water in food.
Key metabolic pathways from the perspective of digestion.
Sustainable nutrition. Dietary recommendations. Special diets.
Evaluation scale
0-5
Assessment criteria, satisfactory (1)
• Basic knowledge of the structures of carbohydrates, fats, and proteins and their reactions in food preparation processes.
• Fundamental understanding of the role of water in foods.
• Awareness of the key metabolic pathways from the perspective of digestion.
• General understanding of sustainable nutrition, dietary recommendations, and some special diets.
Assessment criteria, good (3)
• A more detailed understanding of the structures of carbohydrates, fats, and proteins and their reactions in food preparation processes.
• A deeper comprehension of the significance of water in foods.
• More detailed knowledge of the key metabolic pathways from the perspective of digestion.
• A comprehensive understanding of sustainable nutrition, dietary recommendations, and special diets.
Assessment criteria, excellent (5)
• Excellent mastery of the structures and functions of carbohydrates, fats, and proteins and their reactions in food preparation processes.
• Deep and versatile understanding of the diverse role of water in foods.
• Comprehensive insight into the key metabolic pathways from the perspective of digestion.
• Profound expertise in sustainable nutrition, dietary recommendations, and special diets.
Assessment criteria, approved/failed
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