Kaisa_2012_3_photo by Veikko Somerpuro

Enrol
4.10.2019 at 09:00 - 11.11.2019 at 23:59

Timetable

Here is the course’s teaching schedule. Check the description for possible other schedules.

DateTimeLocation
Mon 28.10.2019
10:15 - 11:45
Wed 30.10.2019
08:15 - 09:45
Mon 4.11.2019
10:15 - 11:45
Wed 6.11.2019
08:15 - 09:45
Mon 11.11.2019
10:15 - 11:45
Wed 13.11.2019
08:15 - 09:45
Mon 18.11.2019
10:15 - 11:45
Wed 20.11.2019
08:15 - 09:45
Mon 25.11.2019
10:15 - 11:45
Wed 27.11.2019
08:15 - 09:45
Mon 2.12.2019
10:15 - 11:45
Wed 4.12.2019
08:15 - 09:45
Mon 9.12.2019
10:15 - 11:45

Other teaching

11.12.2019 Wed 10.00-12.00
Tuula Sontag-Strohm
Teaching language: English

Description

The course is compulsory for Food Sciences master’s students. The course is available for other students with bachelor level knowledge in Food Sciences

Bachelor level knowledge in food sciences

After the course the student has an understanding of the principles of structural and rheological characteristics of food systems. The student can explain how the food structures and food physical properties are evaluated and measured. The student understands the complexity of food materials and the structural levels where they can be measured. The student understands the connection of food stability and physical properties of food matrix.

1st year

Period II

The structure and physical properties of food systems

Background information will be available at Moodle page

Examination 100%. The performance will be graded using a scale of 0-5

Kurssin voi suorittaa myös suomen tai ruotsin kielellä.

Lecture series, contact teaching 30 h, practical work 0 h, group work 0 h, self study 50 h

Tuula Sontag-Strohm

Replaces the former course 8720112 Food Structure, lectures 2 cr.