Food Safety and Fundamentals of Food Processing
Course code
KUT6141.LT
old course code
Course title in Estonian
Toiduohutus ja toidu töötlemise alused
Course title in English
Food Safety and Fundamentals of Food Processing
ECTS credits
5.0
Assessment form
Examination
lecturer of 2024/2025 Autumn semester
Not opened for teaching. Click the study programme link below to see the nominal division schedule.
lecturer of 2024/2025 Spring semester
Not opened for teaching. Click the study programme link below to see the nominal division schedule.
Course aims
To acquire basic knowledge in food safety, food handling processes, factors affecting them and the impact of processing on nutrients. Develop the ability to handle food qulitatively. To develop through practical exercises the systematic thinking skills necessary for food processing.
Brief description of the course
Factors determining food safety. General characteristics and growth-favouring factors of micro-organisms. Food-borne diseases. Food poisoning and infections. Food and food items with high risk. Measures to prevent food - borne diseases. Food additives and the factors determining their use. Contaminants and pollutants in food. Hygiene criteria in food preparation and preservation. Hygiene criteria in kitchen areas. Disinfection. Chemical composition of food products. Processes in food processing. Water in food products. General properties of food proteins, fats and carbohydrates. Physical and chemical changes of food during the food preparation. Food texture. Nutrient losses and factors influencing it.
Learning outcomes in the course
Upon completing the course the student:
- is able to assess food safety when handling food and food products and analyze the problems involved;
- knows the changes that take place in food products and factors that influence these;
- can assess what are the effect of processing on nutrients, knows how to reduce nutrient losses in food preparation;
- knows the basic requirements for storing the food.
- is able to assess food safety when handling food and food products and analyze the problems involved;
- knows the changes that take place in food products and factors that influence these;
- can assess what are the effect of processing on nutrients, knows how to reduce nutrient losses in food preparation;
- knows the basic requirements for storing the food.
Teacher
Jaana Taar, PhD ja Tiina Vänt, MA
The course is a prerequisite
Additional information
Preparation for seminars. Practical exercises; preparation of a presentation.
Written exam
Written exam
Study programmes containing that course