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.
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%).
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Lecture series (28 h), written essay of selected topic. Contact teaching 28 h, group work 30 h, self-study 80 h.
Replaces the former course 8720118 (ET330) Food Fermentation Technology 3 cr OR 882593 (BIOT400) Bioresource and food enzymology.