Fermentation ProcessesLaajuus (5 cr)

Objective

The student understands the concept of fermentation and its significance in various processes, as well as its effects on individuals, industries, and various products.

The student is familiar with the biochemistry and microbiology related to fermentation and can identify the most significant fermentation processes and the microorganisms associated with them.

The student explores various food and biotechnology-related processes involving fermentation as part of the process or product manufacturing.

The student can practically utilize fermentation as a method for food preservation and for shaping and forming taste, aroma, texture, or other characteristics.

The student is capable of evaluating fermentation processes, for example, through sensory assessment and analysis of 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.