Food processing technologyLaajuus (5 cr)

Objective

You know the key processes used in the production of various types of food.

You can identify the risk factors in food processes from the perspective of food safety.

Content

How are dairy products and meat products produced?

How are plant-based foods made?

How are products prepared in food services?

How are milling industry and bakery products made?

Evaluation

Students can
a. use professional vocabulary and concepts in an expert way in different situations.  
b. assess information sources critically.  
c. work as team members in working life expert duties and identify and describe the problems of the professional field.  
d. assess operations in customer, user and target groups situations.  
e. choose appropriate models, methods, software and techniques according to the purpose and justify these choices.  
f. promote teams' goal-oriented operation.  
g. apply critically the ethical principles of the professional field in different situations.