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
14:15 - 15:45
Thu 31.10.2019
14:15 - 15:45
Mon 4.11.2019
14:15 - 15:45
Mon 11.11.2019
14:15 - 15:45
Mon 18.11.2019
14:15 - 15:45
Thu 21.11.2019
14:15 - 15:45
Mon 25.11.2019
14:15 - 15:45
Thu 28.11.2019
14:15 - 15:45
Mon 2.12.2019
14:15 - 15:45
Thu 5.12.2019
14:15 - 15:45

Other teaching

09.12.2019 Mon 14.00-16.00
Marina Heinonen
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 completing the course the student has a know-how on food additive legislation and understands the chemical and technological properties of the most relevant food additives used as food improvement agents.

1st or 2nd year, period II, odd years only

Principles of use of food additives, European legislation on food additives, evaluation of safety of food additives, and chemical and technological properties of food additives with examples of food applications on selected food additive categories including food colours, preservatives, antioxidants, emulsifiers & stabilizers, flavour enhancers, and sweeteners.

Material will be provided via Moodle with links to current food additives legislation

Literature examination 70%, written essays 30% . The performance will be graded using a scale of 0-5

Kurssin voi suorittaa myös suomen tai ruotsin kielellä.

Lecture series + written essays, contact teaching 30 h, self study 103 h

Marina Heinonen

Replaces the former course 87148 Food Additives 3 cr.