The course is mainly available for those students in the Food Sciences Master’s Programme who choose the Food Technologyy study module with a master’s thesis included. The course is available for other students with bachelor level knowledge in Food Sciences.
Food Processing Technology or equivalent knowledge.
After the course the student can explain the working principle of extrusion and the effects of extrusion parameters on the properties of extrudates. Group working skills are intended learning outcomes of this course, and the student will get an experience how teaching of a part of course content to the others affects her/his own learning. The student can apply response surface methodology in studying the effects of extrusion parameters, analyse the results and report the study.
Course is transferred to the 3rd period for the 2019-20.
Extruders with working principles and applications. Effects of extrusion parameters on the properties of extrudates.
Literature and study realisation will be described at the first course meeting.
Group work, teaching given by the students, practical laboratory work, statistical analyses.
The grade is based on examination (40%), group work (30%) and laboratory report (30%). The performance will be graded using a scale of 0-5.
Kurssin voi suorittaa myös suomen tai ruotsin kielellä. Priority is given to students writing master’s thesis within Food Technology study module. Maximum number of students is 16.
Contact teaching 16 h, practical work 12 h, group work 30 h, self study 75 h. Participation in group work and laboratory work. Attendance at 90% of teaching seminars is compulsory.
Replaces the former course 8720021 Conventional Processing Technologies 5 cr.