Food technologyLaajuus (5 cr)

Objective

You know the methods by which the properties and shelf life of food products can be modified.
You are familiar with various methods for processing food products and can assess the suitability of a method and justify it on a case-by-case basis.

Content

How can various raw materials be processed into products?
How do different treatments of raw materials affect the final result?
Different processing methods are explored in practical exercises.

Evaluation

Students can
a. use professional vocabulary systematically.
b. look for information in the key information sources of the field.
c. identify interrelated tasks.
d. work together with customers/clients, users and target groups.
e. use the key models, methods, software and techniques of the professional field.
f. work as team members in a goal-oriented way.
g.  justify their actions according to the ethical principles of the professional field.