Vegetable handling and processingLaajuus (5 cr)

Objective

You know how to handle various vegetables, taking into account the requirements of the processes.
You know the microbiological requirements of differently processed vegetables and the means to regulate changes affecting microbiological food safety.
You know various processing methods for vegetables.

Content

How can various vegetables, root vegetables, fruit, and berries be used as raw materials in food products?
What factors affect the quality of vegetables?
What effects do different treatments have on microbiological safety and how can these be managed?
In what ways can vegetables be preserved?
In what ways can vegetables be processed?

Accomplishment methods

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.