Food and Biotechnology
Study programme title in Est.
Toidu- ja biotehnoloogia
Study programme title in Engl.
Food and Biotechnology
TalTech study programme code
LATB22
MER study programme code
227983
Study programme version code
LATB22/26
Faculty / college
L - School of Science
Head of study programme/study programme manager
Katrin Laos
Language of instruction
Estonian
Study level
Bachelor study
ECTS credits
180
Self-paid study programme
no
Nominal study period
6 semesters
Study programme group
Engineering, Manufacturing and Technology
Broad area of study
Engineering, Manufacturing and Construction
Study field
Manufacturing and processing
Access conditions
Secondary education or corresponding qualification in accordance with admission requirements of TalTech.
Study programme aims and objectives
The aim of the study programme is to prepare a food and biotechnology specialists and to ensure sectoral continuity and development.
The programme is based on versatile natural science studies and provides a broad-based systematic knowledge and practical skills through laboratory works and internship. Student is able to continue studies at master's level or starting professional career in field of food and biotechnology. Show more...
Learning outcomes of the study programme
A student who has completed the study programme:
- has systematic
knowledge in natural sciences in order to continue studies at master's level and work in occupations where basic knowledge in the field is required;
- knows modern chemical, bio- and food technology equipment and methods and is able to apply them in solving research problems;
- has a systematic understanding of the principles, problems, development and position of specialty in the field of science and technology;
- knows the scientific literature and databases and is able to obtain and critically evaluate the information for work and studies and is ready for lifelong learning;
- uses knowledge and skills to solve problems, conduct experiments, analyze data and present results. Show more...
Graduation requirements
Completion of the curriculum in the required amount, and the successful defence of the graduation paper in conformity with the requirements set by the TalTech Senate.
In order to obtain cum laude diploma the graduation paper must be defended for the grade "5" and the weighted average grade must be at least 4,60, where all grades from diploma supplement are taken into account. Show more...
Degrees conferred
Bachelor of Science in Engineering
Study programme version structure :
Module type
total ECTS credits
General studies
33.0
Core studies
78.0
Special studies
54.0
Free choice courses
6.0
Graduation thesis
9.0
Total
180.0
  • +
       MAIN SPECIALITY 1: Food and Biotechnology
    • +
         MODULE: Personality Development 12.0 ECTS credits (General studies)
      Aims
      The aim of this module is to support the student's professional and academic development by developing critical thinking,
      research fundamentals, entrepreneurship, and social, economic, and legal awareness.       Show more...
      Learning outcomes
      A student who has completed the module:
      - applies the fundamentals of scientific methodology,
      assesses the evidence-based nature of sources, distinguishes between facts and interpretations, uses appropriate learning strategies, and follows the principles of research ethics and academic integrity, understanding the social responsibility of science;
      - orients himself in the entrepreneurial ecosystem, understands the fundamentals of entrepreneurship and corporate management, and applies basic entrepreneurial process techniques when analyzing a business idea or case and justifying decisions, and designs business ideas in collaboration with representatives of other disciplines;
      - understands the philosophical and legal basic concepts of how society functions, which supports the development of a holistic worldview.       Show more...
      Compulsory courses:
      Course title
      Course code
      ECTS credits
      Hours per week
      Lectures
      Practices
      Exercises
      E/P-F.Ass./ Gr.Ass.
      Teaching semester
      Introduction to Entrepreneurship
      TMJ0130
      3.0
      2.0
      0.5
      0.0
      1.5
      H
      SK
      Introduction to Scientific Research
      YTP0010
      3.0
      2.0
      1.5
      0.0
      0.5
      A
      S
      Total: 6.0 ECTS credits
      Elective courses:
      Course title
      Course code
      ECTS credits
      Hours per week
      Lectures
      Practices
      Exercises
      E/P-F.Ass./ Gr.Ass.
      Teaching semester
      Philosophy
      HHF3080
      3.0
      2.0
      0.2
      0.0
      1.8
      A
      SK
      Entrepreneurship, Innovation and the State
      HHI0033
      6.0
      4.0
      2.5
      0.0
      1.5
      E
      S
      Foundations of Law
      HOX6061
      3.0
      2.0
      1.5
      0.0
      0.5
      A
      SK
      Start-up Entrepreneurship
      TMJ0180
      3.0
      2.0
      0.5
      0.0
      1.5
      H
      S
      Total: at least 6.0 ECTS credits
    • +
         MODULE: Exact Sciences 21.0 ECTS credits (General studies)
      Aims
      The aim of the module is to create a mathematical-physical and data-based basis for the student's professional activities and to develop the ability to use mathematical,
      statistical and physical concepts and methods in the analysis of professional problems. The module develops mathematical modeling, selection of methods and verification of solutions with various tools. In addition, the module develops digital competencies: creation of digital content and data processing, algorithmic thinking, cybersecurity and understanding the possibilities and limitations of artificial intelligence.       Show more...
      Learning outcomes
      A student who has completed the module:
      - has functional mathematical reading and writing skills: uses correct mathematical symbols,
      understands mathematical concepts and presents solutions logically and clearly;
      - creates mathematical models to describe a professional problem and draws conclusions using the model;
      - selects appropriate methods to solve mathematical problems in their field and justifies the choice;
      - checks solution steps and results with various tools, assesses the consistency of the results with the assumptions and explains the reasons for possible differences;
      - explains the basic laws of physics and the limits of their applicability and relates them to the functioning of technology and phenomena in the living environment;
      - carries out simpler physical observations and experiments, evaluates the test results and determines the measurement uncertainty and takes into account the effect of uncertainty in the conclusions;
      - uses digital tools and collaborative environments to participate in teamwork and to create and present text, table, graphic and presentation content, taking into account the principles of copyright protection;
      - processes data digitally: collects, organizes, analyzes, visualizes and shares data using appropriate software and draws conclusions based on the results;
      - applies the principles of algorithmic thinking when analyzing processes and problems and is able to formulate a software solution to the problem;
      - applies the principles of cybersecurity and data protection when operating in digital environments, taking into account ethical aspects;
      - is aware of the main types of artificial intelligence, their possibilities and limitations, and broader impacts, and uses AI tools responsibly.       Show more...
      Compulsory courses:
      Course title
      Course code
      ECTS credits
      Hours per week
      Lectures
      Practices
      Exercises
      E/P-F.Ass./ Gr.Ass.
      Teaching semester
      Elective Topics in Information Technology I
      ITX0030
      3.0
      4.0
      2.0
      2.0
      0.0
      A
      SK
      Elective Topics in Information Technology II
      ITX0050
      3.0
      4.0
      2.0
      2.0
      0.0
      A
      SK
      Physics
      YFX0022
      6.0
      4.0
      2.0
      1.0
      1.0
      E
      S
      Applied statistics
      YKA0013
      3.0
      2.0
      1.0
      0.0
      1.0
      E
      SK
      Higher Mathematics I
      YMX0221
      6.0
      4.0
      1.0
      0.0
      3.0
      E
      SK
      Total: 21.0 ECTS credits
    • +
         MODULE: Biotechnology 27.0 ECTS credits (Core studies)
      Aims
      The aim of the module is to develop basic knowledge and skills
      in the field of food and biotechnology in the functioning of living systems at the level of organism and cell function. The module provides knowledge of biochemical processes, the physiology and diversity of microbes, and the basic relationships between human anatomy and physiology, and develops practical skills for the application of microbiology techniques and the principles of industrial bioprocesses.       Show more...
      Learning outcomes
      A student who has completed the module:
      - explains and uses the basic concepts of biochemistry and describes the most important biochemical processes in organisms;

      - describes the main features of the structure of bacterial, fungal, plant and animal cells in the context of cell function and explains the basic relationships between human anatomy and physiology;
      - describes and compares the physiological properties, metabolism and diversity of microbes and explains their importance in biotechnological applications;
      - applies the basic working methods of microbiology, following the principles of asepsis and safety;
      - explains the basic principles of carrying out industrial biotechnological processes and, under supervision, carries out the main stages of a bioprocess/experiment and interprets the results obtained.       Show more...
      Compulsory courses:
      Course title
      Course code
      ECTS credits
      Hours per week
      Lectures
      Practices
      Exercises
      E/P-F.Ass./ Gr.Ass.
      Teaching semester
      Microbiology
      KTO0290
      6.0
      4.0
      2.0
      2.0
      0.0
      E
      S
      Industrial Biotechnology
      LKT0040
      6.0
      4.0
      2.0
      1.0
      1.0
      E
      S
      Biochemistry
      YKL0063
      9.0
      6.0
      2.0
      2.0
      2.0
      E
      K
      Anatomy and Physiology
      YTM0021
      6.0
      4.0
      4.0
      0.0
      0.0
      E
      K
      Total: 27.0 ECTS credits
    • +
         MODULE: Chemistry 24.0 ECTS credits (Core studies)
      Aims
      The aim of the module is to develop the student's basic knowledge
      of chemistry and practical laboratory skills so that he or she can relate theory to practice and use chemical knowledge to formulate and solve problems related to food and biotechnology. The module forms a basis in organic chemistry and chemical analysis, including the selection of classical and instrumental methods and critical interpretation of results, and supports safe and environmentally conscious laboratory work.       Show more...
      Learning outcomes
      A student who has completed the module:
      - explains the role of chemistry in food and biotechnology and applies chemical knowledge in setting and analyzing professional problems;

      - solves chemical problems and prepares solutions, following correct calculation and working methods;
      - describes and uses the basic concepts of organic chemistry to understand the properties and reactions of substances;
      - carries out the synthesis of organic substances, following occupational safety, appropriate laboratory working methods and environmentally conscious principles, and documents the progress and results of the work;
      - selects and applies appropriate chemical analysis methods (classical and instrumental) and justifies the choice of method according to the purpose of the analysis;
      - interprets measurement results, assesses the reliability of the results and presents conclusions appropriately.       Show more...
      Compulsory courses:
      Course title
      Course code
      ECTS credits
      Hours per week
      Lectures
      Practices
      Exercises
      E/P-F.Ass./ Gr.Ass.
      Teaching semester
      Organic Chemistry I
      LKK0200
      6.0
      4.0
      2.0
      1.5
      0.5
      E
      S
      Organic Chemistry II
      LKK0210
      6.0
      4.0
      2.0
      1.5
      0.5
      E
      K
      Analytical Chemistry
      YKA0055
      6.0
      4.0
      1.0
      2.0
      1.0
      E
      K
      Instrumental Analysis
      YKA0060
      6.0
      4.0
      2.0
      2.0
      0.0
      E
      S
      Total: 24.0 ECTS credits
    • +
         MODULE: Core Studies Module 27.0 ECTS credits (Core studies)
      Aims
      The aim of the module is to give the student an idea of ​​professional activities in the fields of chemistry,
      food and biotechnology and engineering and to develop basic knowledge and skills for safe and environmentally conscious activities in the laboratory and in professional work. The module creates a basis for acquiring basic concepts and calculations in chemistry and basic laboratory procedures, introduces the development trends of the disciplines and provides an initial overview of technological systems and engineering solutions in the food industry.       Show more...
      Learning outcomes
      A student who has completed the module:
      - explains the basic principles of environmental protection and sustainable development,
      including the principles of sustainable management and circular economy, and relates them to professional activities;
      - identifies the main physical, chemical and biological hazards and applies the principles of safe work;
      - masters the basic procedures of a chemical laboratory, performs mole calculations and the most important chemical calculations, checking the magnitude and units of the results;
      - documents and presents the results of experimental work correctly, assesses the reliability of the results and makes justified conclusions;
      - describes the basic concepts of genetic, food and biotechnology and explains the problems and development trends in these fields;
      - explains the fundamentals of technological systems and structures in the food industry and relates them to engineering constraints, relevant standards and safety requirements, and future trends in the field.       Show more...
      Compulsory courses:
      Course title
      Course code
      ECTS credits
      Hours per week
      Lectures
      Practices
      Exercises
      E/P-F.Ass./ Gr.Ass.
      Teaching semester
      Basics of production design
      EXX0040
      6.0
      4.0
      2.0
      0.0
      2.0
      E
      S
      Basics of Gene Technology
      LKG0230
      3.0
      2.0
      2.0
      0.0
      0.0
      E
      S
      Food and Nutrition
      LKT0200
      3.0
      2.0
      2.0
      0.0
      0.0
      E
      S
      Ecology and environmental protection
      NSO0130
      3.0
      1.5
      1.5
      0.0
      0.0
      E
      K
      Fundamentals of Chemistry
      YKI0021
      6.0
      4.0
      2.0
      0.0
      2.0
      E
      SK
      Laboratory Skills
      YKI0022
      3.0
      2.0
      0.0
      2.0
      0.0
      A
      S
      Science of Risk and Safety in Chemistry and Biotechnology
      YXX0030
      3.0
      2.0
      2.0
      0.0
      0.0
      A
      SK
      Total: 27.0 ECTS credits
    • +
         MODULE: Internship 6.0 ECTS credits (Special studies)
      Aims
      The aim of the internship is to apply and consolidate theoretical
      knowledge through practical activities and to develop professional and general competencies necessary for working life. During the internship, students will become familiar with the equipment and methods used in modern research and production activities, apply them under supervision in solving professional tasks, and develop teamwork, self-management, communication, and occupational safety skills.       Show more...
      Learning outcomes
      A student who has completed the module:
      - plans and carries out professional practical activities,
      adapts to changing working conditions if necessary and follows occupational safety and agreed goals;
      - cooperates in a team, agrees on common goals, assumes roles and responsibilities and gives/receives constructive feedback;
      - uses appropriate equipment and methods to solve professional problems and justifies their choice;
      - documents and presents the results of the practice, relates the experience to theoretical studies and analyses his/her development, setting further development goals.       Show more...
      Compulsory courses:
      Course title
      Course code
      ECTS credits
      Hours per week
      Lectures
      Practices
      Exercises
      E/P-F.Ass./ Gr.Ass.
      Teaching semester
      Practical training (Internship)
      KTO0350
      6.0
      0.0
      0.0
      0.0
      0.0
      A
      SK
      Total: 6.0 ECTS credits
    • +
         MODULE: Special Studies in Food Technology 33.0 ECTS credits (Special studies)
      Aims
      The aim of the module is to provide the basic knowledge and
      skills necessary for acquiring the profession of food and biotechnology in the scientific understanding and application of food processing and handling. The module creates a base in physical chemistry and chemical engineering and links them to the changes taking place in food chemistry and food processing. The module develops competencies in the basics of nutrition and the use of food composition data, supports the implementation of the principles of food hygiene and self-control, and develops the ability to collect, analyze and critically interpret food information. The module links the topics covered with aspects of sustainability.       Show more...
      Learning outcomes
      A student who has completed the module:
      - applies knowledge
      of physics and chemistry in setting and solving problems related to food and biotechnology and uses physical quantities, units and mathematical methods, justifying the choice of method and checking the consistency of the results with the assumptions;
      - explains and applies the principles of physical chemistry in professional tasks;
      - describes and relates the basic concepts, basic operations, processes and equipment of chemical engineering and explains their application in the food and biotechnology industry;
      - explains the basic principles of food chemistry and describes the chemical and physico-chemical changes that occur during food processing and preservation;
      - uses the fundamentals of nutrition and calculates and interprets nutritional indicators, using food composition databases and appropriate calculation methods when solving nutritional tasks/cases;
      - applies the principles of food hygiene and self-control and evaluates food processing and handling solutions from a sustainability perspective.       Show more...
      Compulsory courses:
      Course title
      Course code
      ECTS credits
      Hours per week
      Lectures
      Practices
      Exercises
      E/P-F.Ass./ Gr.Ass.
      Teaching semester
      Fundamentals of Chemical Engineering for Chemists
      KAT0181
      6.0
      4.0
      2.0
      1.0
      1.0
      E
      S
      Basic Nutrition
      KTO0310
      6.0
      4.0
      2.0
      0.2
      1.8
      E
      K
      Food Chemistry
      KTO0360
      6.0
      4.0
      2.0
      0.0
      2.0
      E
      SK
      Physical Chemistry
      KYF0280
      6.0
      4.0
      1.0
      2.0
      1.0
      E
      S
      Food Hygiene
      LKT0210
      3.0
      2.0
      1.0
      0.5
      0.5
      E
      K
      Principles of Food Processing
      LKT0220
      6.0
      4.0
      2.0
      2.0
      0.0
      E
      K
      Total: 33.0 ECTS credits
    • +
         MODULE: Special Studies - Food Technology Elective Courses 15.0 ECTS credits (Special studies)
      Aims
      The aim of the module is to deepen professional knowledge and skills in the fields of food and biotechnology,
      offering the student the opportunity to shape their professional profile through elective courses. The module supports the design of science-based technological and analytical solutions, quality assessment and data interpretation, and links the professional approach to the principles of sustainability. The module prepares for work in companies and institutions in the field and for continuing their studies in master's studies.       Show more...
      Learning outcomes
      A student who has completed the module:
      - is able to recommend professional technological and analytical solutions based on science;

      - is able to apply the acquired knowledge to solve professional tasks according to the chosen subjects;
      - understands the interdisciplinary connections between professional applications and research directions and takes into account the principles of sustainability.       Show more...
      Elective courses:
      Course title
      Course code
      ECTS credits
      Hours per week
      Lectures
      Practices
      Exercises
      E/P-F.Ass./ Gr.Ass.
      Teaching semester
      Introduction to the Circular Economy
      EKX0020
      3.0
      2.0
      1.9
      0.0
      0.1
      E
      SK
      Colloid Chemistry
      EKY0010
      3.0
      2.0
      1.0
      1.0
      0.0
      A
      K
      Sensory Analysis of Food
      KTO0300
      6.0
      4.0
      2.0
      1.0
      1.0
      E
      S
      Principles of Food Analysis
      KTO0340
      6.0
      4.0
      2.0
      2.0
      0.0
      E
      K
      Molecular and Cell Biology
      LKG0130
      6.0
      4.0
      3.0
      0.0
      1.0
      E
      S
      Fundamentals of Enzymology
      LKG0150
      3.0
      2.0
      1.5
      0.0
      0.5
      E
      K
      Molecular and Cell Technologies
      LKG0260
      3.0
      2.0
      2.0
      0.0
      0.0
      A
      K
      Molecular and Cell Technologies Practicals
      LKG0270
      3.0
      2.0
      0.0
      2.0
      0.0
      A
      K
      Bioinformatics I
      YSX0010
      3.0
      2.0
      0.5
      0.0
      1.5
      E
      K
      Total: at least 15.0 ECTS credits
    • +
         MODULE: Free Choice 6.0 ECTS credits (Free choice courses)
      Aims
      The module allows the student to broaden their horizons and support personal development,
      as well as gain additional knowledge and experience in areas of interest at both domestic and foreign universities.       Show more...
      Learning outcomes
      A student who has completed the module has completed selected
      elective subjects according to the requirements of the subject and has expanded their knowledge or skills in the chosen field.       Show more...
    • +
         MODULE: Graduation Thesis 9.0 ECTS credits (Graduation thesis)
      Aims
      The aim of the bachelor's thesis is to integrate the knowledge
      and skills acquired during the studies to carry out professional research or development work and apply them to solving a specific technological or scientific problem. During the thesis, science-based problem solving, the ability to work with literature and source criticism, the ability to analyze and logically present results, and professional self-expression are developed. The principles of research ethics and academic honesty are followed when completing the thesis.       Show more...
      Learning outcomes
      The student:
      - collects and analyses professional data and information, selects a methodology suitable for the task and critically assesses the reliability of sources;

      - prepares a thesis that meets the requirements and presents and defends the results orally and in writing, adapting the presentation to the target group and justifying the conclusions in a professional discussion;
      - plans and manages the thesis work process, cooperates with the supervisor, uses feedback, copes with setbacks and acts responsibly, following the principles of research ethics and academic integrity.       Show more...
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         STANDARD STUDY PLAN: Autumn daytime study
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           1st Semester
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           2nd Semester
      • +
           3rd Semester
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           4th Semester
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           5th Semester
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           6th Semester
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           0 Semester