{"id":null,"code":"DEKE0118","name":{"valueFi":"Industrial Food Fermentation","valueEn":"Industrial Food Fermentation","valueSv":"Industrial Food Fermentation"},"credits":5.0,"minCredits":5,"maxCredits":5,"tags":[{"code":"KEKE","title":{"valueFi":"Kestävä kehitys","valueEn":"Sustainable development","valueSv":"Sustainable development"}}],"createdAt":1790534320644,"contentList":[{"title":{"valueFi":"Osaamistavoitteet","valueEn":"Learning outcomes","valueSv":""},"content":{"valueFi":"After the course, the student \r\n- understands the role of fermentation in the food processing and its impact on the quality \r\n- knows the steps to produce fermented foods\r\n- can apply analytical tools and methods to measure different quality factors of the food\r\n\r\nWorking life skills:\r\n- Project management \r\n- Organisation and coordination skills\r\n- Creativity\r\n- Problem solving skills\r\n- Networking skills\r\n- Presentation skills\r\n- Written and oral reporting","valueEn":"After the course, the student \r\n- understands the role of fermentation in the food processing and its impact on the quality \r\n- knows the steps to produce fermented foods\r\n- can apply analytical tools and methods to measure different quality factors of the food\r\n\r\nWorking life skills:\r\n- Project management \r\n- Organisation and coordination skills\r\n- Creativity\r\n- Problem solving skills\r\n- Networking skills\r\n- Presentation skills\r\n- Written and oral reporting","valueSv":"After the course, the student \r\n- understands the role of fermentation in the food processing and its impact on the quality \r\n- knows the steps to produce fermented foods\r\n- can apply analytical tools and methods to measure different quality factors of the food\r\n\r\nWorking life skills:\r\n- Project management \r\n- Organisation and coordination skills\r\n- Creativity\r\n- Problem solving skills\r\n- Networking skills\r\n- Presentation skills\r\n- Written and oral reporting"}},{"title":{"valueFi":"Sisältö","valueEn":"Content","valueSv":""},"content":{"valueFi":"The course will go through a development of a fermented food from raw materials to testing the final product. In a practical group work, fermented food products are developed in test kitchen facilities and their quality factors are measured using different analytical instruments and sensory consumer tests.\r\n\r\nCourse is organised in cooperation with Turku University of Applies Sciences.\r\n\r\nThe course is connected to United Nations sustainable development goals: Health and well-being (goal 3) and Responsible consumption and production (goal 12)","valueEn":"The course will go through a development of a fermented food from raw materials to testing the final product. In a practical group work, fermented food products are developed in test kitchen facilities and their quality factors are measured using different analytical instruments and sensory consumer tests.\r\n\r\nCourse is organised in cooperation with Turku University of Applies Sciences.\r\n\r\nThe course is connected to United Nations sustainable development goals: Health and well-being (goal 3) and Responsible consumption and production (goal 12)","valueSv":"The course will go through a development of a fermented food from raw materials to testing the final product. In a practical group work, fermented food products are developed in test kitchen facilities and their quality factors are measured using different analytical instruments and sensory consumer tests.\r\n\r\nCourse is organised in cooperation with Turku University of Applies Sciences.\r\n\r\nThe course is connected to United Nations sustainable development goals: Health and well-being (goal 3) and Responsible consumption and production (goal 12)"}},{"title":{"valueFi":"Suoritustavat","valueEn":"Study methods","valueSv":""},"content":{"valueFi":"- Participation in lectures and follow-up meetings\r\n- Practical work in groups\r\n- Oral presentations and written reports","valueEn":"- Participation in lectures and follow-up meetings\r\n- Practical work in groups\r\n- Oral presentations and written reports","valueSv":""}},{"title":{"valueFi":"Toteutustavat","valueEn":"Course unit methods","valueSv":""},"content":{"valueFi":"Lectures, practical work, oral presentations, written report","valueEn":"Lectures, practical work, oral presentations, written report","valueSv":""}},{"title":{"valueFi":"Oppimateriaalit","valueEn":"Learning material","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Lisätiedot","valueEn":"Further information","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Kurssikirjallisuus","valueEn":"Literature","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Esitietovaatimukset","valueEn":"Qualifications","valueSv":""},"content":{"valueFi":"Recommended: DEKE0103 Sensory evaluation of Food, DEKE0123 Food Development, FOOD3847 Food Chemistry I","valueEn":"Recommended: DEKE0103 Sensory evaluation of Food, DEKE0123 Food Development, FOOD3847 Food Chemistry I","valueSv":""}},{"title":{"valueFi":"Arviointiasteikko","valueEn":"Assessment scale","valueSv":""},"content":{"valueFi":"0-5","valueEn":"0-5","valueSv":"0-5"}},{"title":{"valueFi":"Arviointikriteerit","valueEn":"Assessment criteria","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Arviointikriteerit 2","valueEn":"Assessment criteria 2","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Arviointikriteerit 3","valueEn":"Assessment criteria 3","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Arviointikriteerit 4","valueEn":"Assessment criteria 4","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Kielet","valueEn":"Languages","valueSv":""},"content":{"valueFi":"englanti","valueEn":"English","valueSv":"engelska"}},{"title":{"valueFi":"Taso","valueEn":"Level","valueSv":""},"content":{"valueFi":"Syventävät opinnot","valueEn":"Advanced Studies","valueSv":""}},{"title":{"valueFi":"Oppiaine","valueEn":"Subject","valueSv":""},"content":{"valueFi":"Elintarviketekniikka","valueEn":"Food Technology","valueSv":"Food Technology"}},{"title":{"valueFi":"Vastuuhenkilöt","valueEn":"Person in charge","valueSv":""},"content":{"valueFi":"Oskar Laaksonen","valueEn":"Oskar Laaksonen","valueSv":"Oskar Laaksonen"}},{"title":{"valueFi":"Luokittelu","valueEn":"Classification","valueSv":""},"content":{"valueFi":"Kestävä kehitys","valueEn":"Sustainable development","valueSv":"Sustainable development"}},{"title":{"valueFi":"Linkit","valueEn":"Links","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}}]}