Kaisa_2012_3_photo by Veikko Somerpuro

During exceptional situation exam can be done in Moodle. Please contact responsible teacher of the course.

Ilmoittaudu
7.4.2020 klo 08:00 - 27.4.2020 klo 23:59

Aikataulu

PäivämääräAikaOpetuspaikka
To 7.5.2020
12:00 - 16:00

Kuvaus

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.

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%).

Nykyisestä koronavirustilanteesta johtuen salitentit on peruttu. Voit olla yhteydessä tentaattoriin korvaavan suoritustavan sopimiseksi.

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.