Kaisa_2012_3_photo by Veikko Somerpuro

4.10.2019 at 09:00 - 12.11.2019 at 23:59


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

Tue 29.10.2019
08:15 - 09:45
Tue 5.11.2019
08:15 - 09:45
Tue 12.11.2019
08:15 - 09:45
Tue 19.11.2019
08:15 - 09:45
Tue 26.11.2019
08:15 - 09:45
Tue 3.12.2019
08:15 - 09:45
Tue 10.12.2019
08:15 - 09:45

Other teaching

10.12.2019 Tue 10.00-12.00
Tuula Sontag-Strohm
Teaching language: English


The course is compulsory in the Grain Science and Technology study module. The course is available for other students with bachelor level knowledge in food sciences.

Bachelor level knowledge in food sciences.

Food Crop Quality

After the course, the student knows and understands the role of essential plant based functional ingredients in food processes. Student will be able to compose and interpret ingredient specifications.

1st year, period II

Cereal, legume and other plant based ingredients including hydrocolloids, proteins, starches, etc.

Background information and instructions will be available at Moodle page. Other reading, books in Eagan Handbook Series: Hydrocolloids. Starches. Fiber Ingredients. Nutritive Sweeteners. Delcour & Hoseney 2010. Principles of Cereal Science and Technology, AACCI Press.

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 20 h, self study 34 h.

Tuula Sontag-Strohm

Korvaa opintojakson 8720143 Cereal and Pulse Ingredient Functionality 2 op.