Fermentation ProcessesLaajuus (4 ECTS)

Objective

The student understands fermentation as a concept, its significance in various processes, and its impact on humans, industry, and different products.
The student is familiar with the biochemistry and microbiology of fermentation process and can name the most significant fermentation processes and the microorganisms involved.
The student explores various food and biotechnology-related processes where fermentation is utilized as part of the process or product manufacturing.
The student can apply fermentation in practice as a food preservation method and for modifying or developing characteristics such as taste, aroma, texture, or other properties.
The student is capable of evaluating fermentation processes, for example, through sensory analysis and by analyzing fermentation-related parameters.

Content

• Fermentation as a concept, the significance of fermentation
• Biochemistry and microbiology of fermentation
• Utilization of fermentation in various processes (food, biotechnology)
• Fermentation of foods as a preservation and manufacturing method
• Sensory evaluation, analytics

Qualifications

Industrial Microbiology and Production Hygiene
Fermentation Technology

Assessment criteria, satisfactory (1)

The student understands the concept of fermentation and its basic significance, but lacks detailed knowledge.
Limited knowledge of the biochemistry and microbiology related to fermentation.
Basic understanding of fermentation-related processes, but lacks comprehension of examples and applications.
Basic proficiency in utilizing fermentation for food preservation and production

Assessment criteria, good (3)

Good understanding of the concept of fermentation and its significance in various processes.
Good knowledge of the biochemistry and microbiology related to fermentation.
Clear understanding of fermentation-related processes and their applications in the food industry and biotechnology.
Proficient in utilizing fermentation for food preservation and production.

Assessment criteria, excellent (5)

Exemplary understanding of the concept of fermentation and its diverse significance in various processes.
Excellent knowledge of the biochemistry and microbiology related to fermentation.
Commendable mastery of fermentation-related processes and their applications in the food industry and biotechnology.

Assessment criteria, approved/failed

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Further information

The course includes laboratory work.