Kaisa_2012_3_photo by Veikko Somerpuro

Enrol
7.4.2020 at 08:00 - 27.4.2020 at 23:59

Timetable

Description

The course is optional for Food Sciences master’s students. The course is available for other students with bachelor level knowledge in chemistry, biochemistry, microbiology.

Bachelor level knowledge in food sciences

Food microbiology, LAB starters

At the end of the course students will understand the role of microorganisms and enzymes in food processing and learn their effects on food properties.

1st year

Period III

Basics of microbial metabolism, fermentation technology, food enzymes and their uses in food manufacturing.s

Literature (compulsory and recommended) is assigned during the course.

Lectures contain the theoretical background and group assignment (essay) deepen the learning. Participation in the lectures is strongly recommended.

Activity, evaluation of essay and poster presentation, examination. Essay (50%), final examination (50%).

Due to current COVID-19 situation general examinations in lecture halls are cancelled. You can contact the teacher to ask about alternative completion methods.

Lecture series (28 h), written essay of selected topic. Contact teaching 28 h, group work 30 h, self-study 80 h.

Kati Katina

Replaces the former course 8720118 (ET330) Food Fermentation Technology 3 cr OR 882593 (BIOT400) Bioresource and food enzymology.