Food Fermentation Processes
BASIC DATA
course listing
A - main register
course code
LKT0190
course title in Estonian
Kääritusprotsessid
course title in English
Food Fermentation Processes
course volume CP
-
ECTS credits
6.00
to be declared
yes
assessment form
Examination
teaching semester
spring
language of instruction
Estonian
English
Prerequisite(s)
Study programmes that contain the course
Structural units teaching the course
LK - Department of Chemistry and Biotechnology
Timetable link
Version:
VERSION SPECIFIC DATA
course aims in Estonian
Õppeaine eesmärk on süvendada teadmiseid erinevatest toidu tootmisega seotud kääritusprotsessidest, k.a juuretiskultuuride tootmine ja kasutamine.
course aims in English
The aim of this course is to provide deeper insights into main non-dairy food fermentation processes, including starter culture production and applications.
learning outcomes in the course in Est.
Üliõpilane tunneb põhilisi toidu fermentatsiooniprotsesse, nendes kasutatavaid tooraineid ja mikroorganismide, mis protsesse läbi viivad.
Üliõpilane oskab valida toorainele sobivad mikroorganismid ja fermentatsiooniprotsessi parameetrid.
Üliõpilane mõistab ja oskab juhtida fermentatsiooniprotsse.
Üliõpilane oskab valida toorainele sobivad mikroorganismid ja fermentatsiooniprotsessi parameetrid.
Üliõpilane mõistab ja oskab juhtida fermentatsiooniprotsse.
learning outcomes in the course in Eng.
Student knows the fermentation processes in food processing, raw materials and microorganisms, which are used for carrying out processes.
Student is able to choose suitable microorganisms for raw material, and parameters of fermentation processes.
Student understands and is able to manage fermentation processes.
Student is able to choose suitable microorganisms for raw material, and parameters of fermentation processes.
Student understands and is able to manage fermentation processes.
brief description of the course in Estonian
Toidufermentatsioonide ajalugu ühiskonnas, s.h. uued suunad kaasaegses toidu fermentatsioonitööstuses. Toidu fermentatsiooniprotsesside alused (s.h fermentatsiooniprotsessides kasutatavad mikroorganismid, nende ainevahetus ja elutegevust mõjutavad keskkonnafaktorid). Tööstuslike starterkultuuride tootmine ning kasutamine toidufermentatsioonide alustamisel. Õlle tootmise tehnoloogia. Veini tootmise tehnoloogia. Äädikhappeline fermentatsioon ning selle kasutamine äädika tootmisel. Idamaised fermenteeritud toiduained, nende tootmistehnoloogia ja kasutatavad mikroorganismid. Toidutööstuses kasutatavate orgaaniliste hapete mikrobioloogiline tootmine.
brief description of the course in English
Food fermentation processes history and state of the art trends in food fermentation industry. Principles of fermentation processes (incl. fermentation microorganisms, their metabolism, growth parameters). Using commercial starter cultures for fermentation. Beer production technology. Wine production technology. Acetic fermentation. Fermented foods from east and their production technologies. Microbiological production of food grade organic acids.
type of assessment in Estonian
-
type of assessment in English
-
independent study in Estonian
-
independent study in English
-
study literature
Õppekirjandus: loengu CD, Application of Biotechnology to Traditional Fermented Foods (National Academy Press 1992, elektronkataloogist ISBN 0-309-04685-8); Brock Biology of Microorganisms; Functional Dairy Products (Woodhead Publishing Ltd 2003, ISBN 97
study forms and load
daytime study: weekly hours
4.0
session-based study work load (in a semester):
lectures
2.0
lectures
-
practices
2.0
practices
-
exercises
0.0
exercises
-
lecturer in charge
-
LECTURER SYLLABUS INFO
semester of studies
teaching lecturer / unit
language of instruction
Extended syllabus
2021/2022 spring
Ildar Nisamedtinov, LK - Department of Chemistry and Biotechnology
Estonian