MB201602 FOOD TECHNOLOGY II Agricutural foodproduction

MN201502 Food technology is recommended

The course aims to give basic knowledge of agriqultural products and food processing, and make the students able to plan and lead production of agriqultural products. The course also aims to give basic knowledge of the food properties and how they are utilised in different products.

Cereals and flourproducts.
* flour, bread and cakes
* breakfastcereals
Fruits and vegetables.
* fresh distribution and storage
* fruit- and vegetable- products
Fermented foods.
Meat and meat products.
* slaughtering and cuts
* fresh distribution
* mincemeat and sausage
* salted and fermented meatproducts
Egg and poultry
* fresh distribution
* egg products.
* poultry
Milk and milk products.
* fresh distribution
* milk and fermented milk
* butter
* cheese and caseinat
* whey and wheyproducts
* ice-cream and desserts
Combined foods.
Functional food

Lectures, compulsory practice in laboratory and compulsory project assignment in a chosen topic.

Compulsory laboratory reports and compulsory project assignment are mandatory to admission examination

Laboratory reports and project assignment forms the basis of portfolioevaluation. Grades vil be given 40% on basis of the portfolio and 60% on basis of written examination.