Quality Factors of Foods (6 cr)

Evaluation scale

Pass/Fail

Objective

The student recognises the main factors that influences to the food quality . The student is aware of the most important national, EU level and international quality management systems concerning food. The student knows the basic methods of evaluating the sensory quality of food and is able to apply them in practice. The student is able to assess the nutritional and microbiological quality of a product and understands their significance in terms of the overall quality of the related product or service. The student has the basic readiness to evaluate the overall quality of a product and service from the customer’s perspective. The student understands the customer feedback procedure in a food and restaurant service environment.

Content

Quality management systems concerning food
Packaging labels
Food safety
Basic methods of sensory evaluation
Quality of food and restaurant services

Materials

Tuorila, H. Uusin painos. Elintarvikkeiden aistinvaraiset tutkimusmenetelmät. Helsinki: Gaudeamus.
Ruokavirasto.N.d. Ruokaviraston nettisivut. Viitattu 8.4.2020. https://www.ruokavirasto.fi/
Ruoka ja ravitsemus. N.d. Luonnonvarakeskus. Viitattu 8.4.2020. https://www.luke.fi/tietoa-luonnonvaroista/ruoka-ja-ravitsemus/

Teaching methods

Lectures
Learning tasks in a group and independently

Exam schedules

Opintojakson suoritus (hyväksytty / hylätty) arvioidaan yksilö- ja ryhmätehtävien perusteella.
Opintojaksolla ei ole erillistä tenttiä.

Completion alternatives

Hyväksilukeminen (korvaaminen ja sisällyttäminen)
Muulla tavoin hankitun osaamisen tunnistaminen ja tunnustaminen
Opinnollistaminen
Tarkemmat ohjeet löytyvät tutkintosäännöstä ja opinto-oppaasta.

Student workload

Lectures 40 h
Virtual learning 36 h
Group work 36 h
Independent work 50 h
The workload of one credit is 27 hours

Assessment criteria, approved/failed

The student understands the importance of nutritional quality and food safety in food and restaurant services. The student is aware of different quality systems. He knows the basic methods of perceptual quality assessment and is able to organize a sensory assessment session and is able to summarize the results. He/she is able to report tasks according to the given instructions

Qualifications

Competence of the food culture and food and environment courses as well as sustainable nutrition

Further information

Guiding feedback, developmental evaluation
Peer feedback, peer review
Self-assessment