Fermentation Processes (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

Location and time

Leiritie 1, Myyrmäki campus, 1st period

Materials

Lectures
Group work
Laboratory work instructions

Teaching methods

Lectures
Laboratory work
Group work
Learning diary
Pop quizzes

Exam schedules

There is no separate exam at the end of the course, but the grade consists of group working (reverse teaching), pop quizzes and a learning diary, participation in laboratory works and participation in visitor/visiting lessons.

There is no possibility to retake the course, as the implementation consists of smaller parts.

Student workload

Lectures according to course timetable
Laboratory work according to course timetable
Personal learning diary from one lab session
Preparation and presentation of group work
Participation in group work sessions

Content scheduling

OMA course schedule
Course plan, which will be published at the KICK OFF event

Further information

Course KICK OFF -event Tue October 22nd. 9AM-12PM, MMA218.

Evaluation scale

0-5

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

-

Assessment methods and criteria

-Participation in lab work (1 absence allowed, for other absences, -10 p/session)
-Group work (reverse teaching): 50 p
-Participation in group work sessions: 10 p
- Pop quizzes: 20 p
-Learning diary: 20 p
= Total 100 p
-Participation in visitor classes max. 5 extra points
-Course feedback max. 5 extra points

If more than 80% complete the course feedback (by the deadline 13.12.2024), all students will receive 5 extra points added to their total course points.
If more than 70% complete it, they will receive 3 extra points.
If more than 60% complete it, they will receive 1 extra point.

The passing threshold for the course is 50 points. The grade boundaries will be announced later.

Qualifications

Industrial Microbiology and Production Hygiene
Fermentation Technology

Further information

The course includes laboratory work.