Kaisa_2012_3_photo by Veikko Somerpuro

6.10.2019 at 09:00 - 6.11.2019 at 23:59


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

Fri 8.11.2019
12:15 - 13:45
Wed 13.11.2019
10:15 - 10:45
Wed 20.11.2019
10:15 - 10:45
Fri 22.11.2019
09:15 - 09:45
Wed 27.11.2019
10:15 - 10:45
Fri 29.11.2019
09:15 - 09:45
Mon 2.12.2019
10:15 - 10:45


The course is compulsory or optional for Food Sciences master’s students depending on the study modules. The course is available for other students with bachelor level knowledge in Food Sciences. As prerequisite, the student must enroll in the Food Structure lectures at the same time as, or prior to the Food Structure, Lab Work.

Bachelor level knowledge in food sciences.

After the course, the student can plan and conduct basic measurement of food structure and rheology and evaluate the results.

1st year, period II

Measuring systems and principles, methods in analysis of food structure and rheological characteristics, analysis of measurement data.

Background information and instructions will be available at Moodle page.

Written reports (90%) and oral presentation (10%). The performance will be graded using a scale of 0-5.

As pre-requisite, the student must enroll in the Food Structure Lectures at the same time as, or prior to Food Structure Laboratory Works. Priority given to students writing master’s thesis within Food Technology, Meat Science and Technology, Dairy Science and Technology, or Grain Sciences and Technology study modules. Maximum number of students 20. Kurssin voi suorittaa myös suomen tai ruotsin kielellä.

Practical laboratory works and oral presentation of the results (both compulsory attendance), written reports.

Tuula Sontag-Strohm

Replaces the former course 8720113 Food structure, laboratory work 4 cr.