Master s Degree Programme in Food Sciences (MScFood)

Master s Degree Programme in Food Sciences (MScFood) The Master s Degree Programme in Food Sciences (MScFood) aims to educate international experts with scientific skills for research and development in the multidisciplinary area of food sciences. The programme is organised by Viikki Food Science unit at the Faculty of Agriculture and Forestry, the University of Helsinki. The major subject of MScFood is Food Sciences with two elective tracks: Food Safety and Food Bioprocessing. The core studies in Food Sciences include courses in food chemistry, food microbiology, food technology and nutrition. The specialist option of Food Safety offers education regarding chemical and microbiological risks, food toxicology, administrative safety and risk assessment. In the specialist option of Food Bioprocessing the three key elements of education are fermentation, bioseparation and enzyme technologies. Minor subject studies can be tailored to support the area of specialisation. The research-based teaching includes lectures, intensive courses, group work, practical training, laboratory work, and network learning. The programme provides both international and Finnish students with a basis for a career in food industry and trade, food safety authorities, as well as in research. Contact Persons Academic Affairs Officer Tiina Naskali, EE-building, PL 66 (Agnes Sjöberginkatu 2), 00014 University of Helsinki, tel 0294158688,email: tiina.naskali(at)helsinki.fi Prof. Marina Heinonen, D-building, PL 27 (Latokartanonkaari 11), 00014 University of Helsinki, tel 0294158224, email: marina.heinonen(at)helsinki.fi Persons in charge Food Safety option Heinonen, Marina, head of the advisory board, professor, D-building, room 207, tel 0294158224, email: marina.heinonen(at)helsinki.fi (in charge of chemical food safety) Saris, Per, professor, Biocenter 1, room 3008, tel 0294158312 email: per.saris(at)helsinki.fi (in charge of microbiological food safety) Food Bioprocessing option Katina, Kati, assistant professor, EE-building, room 2021, tel 02941 58245, email: kati.katina@helsinki.fi Further information Visit the website: http://www.helsinki.fi/mscfood/ Degree Requirements 2015-2018 Master s Degree Programme in Food Sciences (MScFood) 120 credits MASTER S DEGREE 120 credits credits period MASTER S DEGREE 120 credits credits period GENERAL STUDIES, 10 credits 882588 Bioethics and legislation 3 IV ETT300 Personal Study Plan 2 I ICT-Driving licence 3 I-IV Academic Writing 2 I-II MAJOR SUBJECT STUDIES, 83-84 credits depending on the track choice Core Food Studies, 15 credits MIKRO233 Food Microbiology 4 I-IV ETT310 Food Technology 4 I-II EK111 Food Chemistry 4 III RAV080 Nutritional Science 3 I

There are two specialist options to choose from, Food Safety and Food Bioprocessing option: Food Safety, at least 69 credits EK362 Chemical Risk Factors 5 II MIKRO576 Food and Environmental Hygiene and Control 5 I-IV EK363 Food Toxicology and Risk Assessment 5 2017/IV EK361 European food Legislation and Control 3 2016/II EK351 Master s Thesis + Maturity examination 40 EK356 Seminars 5 EK361 Literature examination 5 EK290 Orientation to Labour Market 1 Food Bioprocessing, at least 68 credits ETT330 Food Fermentation Technology*** 4 III ET820 Food Structure, lectures 2 I-II ET825 Food Structure, lab works 4 I-II ET340 LAB Starters 3 II BIOT400 Bioresource and food enzymology 4 II ETT380 Master s Thesis + Maturity Examination 40 ETT385 Seminars 5 ETT390 Literature Examination 5 EK290 Orientation to Labour Market 1 ELECTIVE STUDIES, at least 15 credits for Food Safety students and at least 16 credits for Food Bioprocessing students ETT320 Industrial Food Process Design 5 I-II ET331 Dairy Science and Technology 1 2 I-II ET332 Dairy Science and Technology 2 2 III-IV ET335 Milk Microbiology 4 I ET890 Practical Training 2 Research Project 5 I-IV ET410 Conventional Processing Technologies 5 II ET420 Potential Novel Processing Technologies 5 IV ET840 Literature Examination on Sensory Research 5 I-IV ET510 Meat Science, lectures 5 I ET530 Meat Technology, lectures 5 III ET710 Cereal and Pulse Ingredient Functionality 2 II ET730 Cereal Processing 1 (milling & baking) 3 III ET731 Cereal Processing 2 (malting, brewing, pulse processing) 3 IV ET740 Biobusiness Patenting 3 IV KVIL303 Field Crop quality 3 I 51044 BioBusiness 3 EK136 Working in a Research Group 1-4 I-IV EK364 Vitamins and Other Bioactive Compounds 5 2016/IV EK365 Food Additives 3 2015/I- II EK331 Research Methods in Food Chemistry * 8 I-II MIKRO232 Food Microbiology Laboratory** 5 IV MIKRO290 Writing an Essay in Microbiology** 5 I/III

MIKRO451 MScFood Microbiology Literature Examination** 5 I-IV MIKRO590 Working in a Research Group 5 I-IV RAV141 Nutritional problems in low income countries 3 I-III * The course is compulsory for students who will do their Master s Thesis in Food Chemistry ** The course is compulsory for students who will do their Master s Thesis in Microbiology *** Course available as a 3 cr course for other than Food Bioprocessing and Food Technology students of the UH Suitable courses organised by other Master Programmes at the University of Helsinki (e.g. MBIOT, MENVI or PPS), by other Faculties at the University of Helsinki (e.g. Faculty of Pharmacy or Faculty of Veterinary Medicine), or by other Universities can also be included in elective studies. FREE CHOICE STUDIES, 11 credits E.g., English language studies (oral and presentation skills, Scientific Writing) and Orientation course for New International Students. Courses taught in other languages than English may be included in the Master s Degree Programme in Food Sciences (MScFood) in up to 25 % of the total credits (i.e. maximum of 30 credits) Courses 2015-2018 Teaching information in Weboodi (Courses listed here directed to MScFood students. Information regarding other courses can be found under the study guide sections of each subject in question. Food Chemistry (EK111) 4 cr 871071 Timing: Master studies, period III. Objective: The aim is to understand the chemistry of the nutrients and other compounds in different foods and their influence on food quality and safety and their effects on human health. Contents : Chemical structures of food components including carbohydrates, lipids, proteins, vitamins and minerals, colours and flavours, preservatives and undesirable substances and their most important chemical, technological and nutritional properties. Study materials and literature: Food: The Chemistry of its Components. T.P. Coultate. The Royal Society of Chemistry. Completion:Tutor sessions, essay writing, group presentation, and book exam. Contact teaching 12 h, practical work 0 h, group work 16 h, self-study 60 h. Evaluation : Evaluation based on five essays (50 %) and the book exam (50 %) Responsible person: Marina Heinonen Other information: EK111 is a Core Studies course for students of the MScFood programme. A limited number of extra places will be available for students of other master s programmes with relevant previous courses in chemistry up to Bachelor level. Practical Training (EK341) 1 ECTS 871077 Timing: According to agreement Objective: The student acquires practical experience in a company, research institute or governmental agency operating in the field of food safety. Contents: As agreed Completion: Placement in a suitable company or research institute. This should be agreed in advance with the responsible professor. The training should last at least 2 months. Evaluation: To be agreed on before the beginning of the placement. A scientifically written report. Responsible person: professors Other information: Students are to find the placements for practical training themselves. Practical training can also be integrated with other studies, such as research projects. Master s Thesis and Maturity Examination (EK351) 40 ECTS 871075 Objective: The student is able to think scientifically, has competence in the relevant research methods and is proficient in academic writing. Contents: Completion of an individual laboratory project in the area of food safety. Duration of laboratory work about 3 months and preparation of a coherent, written thesis report book about 2-3 months. The thesis book shall be divided into a review of relevant literature and a detailed report of the laboratory work with results and discussion. Each student must perform maturity examination after the Master s thesis has been submitted for evaluation. Evaluation: Thesis book Responsible person: Marina Heinonen / Per Saris Seminars (EK356) 5 ECTS 871079 Objective: The student is able to participate in a seminar in different roles, analysing and discussing the presentations. The student is able to compile two different types of presentations and give presentations complied with the scientific criteria. Contents: Introduction lectures. Participation in around 20 seminar sessions. Presenting two seminars: one based on the literature survey and research plan of the student s own master s thesis, and one representing the results of the master s thesis. A poster is presented in connection with the last seminar. The seminars are common to both specialist options. Acting twice as an opponent for

another student. Evaluation: Presentations + participation + learning diaries from 15 seminars Responsible person: Marina Heinonen / Per Saris Literature Examination (EK361) 5 ECTS 871076 Objective: The student will have a profound knowledge of some area of food safety. Contents: An examination on literature of choice Completion: Literature according to agreement, with the responsible professor. 1 credit/100-150 pages. Responsible person: Marina Heinonen Personal Study Plan (ETT300) 2 ECTS 8720101 Target group: MScFood students Timing: Master studies, 1st year, period I Objective: The student has an overview of the Department and has prepared a Personal Study Plan. Contents: The course introduces students to the divisions and research groups of the Department of Food and Environmental Sciences. Students meet on a weekly basis and, through discussion with the MScFood Coordinator and lecturers, prepare a Personal Study Plan. Students are also given training on how to access the information resources of the library Study materials and literature: Provided during the course Completion: Attendance to seminars and production of Personal Study Plan. Contact teaching 8 h group work 16 h self-study 30 h Responsible person: MScFood Coordinator Food Technology (ETT310) 4 op 8720079 Target group: Students of the MScFood programme Timing: Master studies, 1st year, period I-II Object: After the course the student can describe the structure of the Food Technology division and name the main research topics of the division. Also, the student can explain the most general food processes and the effect of essential unit operations on food materials. Contents: Seminars given by lecturers, researchers and PhD students of the Food Technology division. Study materials and literature: Book and study realisation will be described in the opening seminar. Completion: Attendance at lectures and excursion, completion of learning diaries and literature examination. Evaluation: Learning diaries and literature examination. Attendance at 90 % of lectures and at excursion is compulsory. Responsible person: Per Ertbjerg Master s Thesis and Maturity Examination (ETT380) 40 ECTS 8720103 Objective: The student is able to think scientifically, has competence in the relevant research methods and is proficient in academic writing. Contents: Completion of an individual laboratory project in the area of food bioprocessing. Duration of laboratory work about 3 months and preparation of a coherent, written thesis report book about 2-3 months. The thesis book shall be divided into a review of relevant literature and a detailed report of the laboratory work with results and discussion. Each student must perform maturity examination after the Master s thesis has been submitted for evaluation. Study materials and literature: Current scientific literature relevant to the topic. Evaluation: Thesis book Seminars (ETT385) 5 ECTS 8720102 Objective: The student is able to participate a seminar in different roles, analysing and discussing the presentations. The student is able to compile two different types of presentations and give presentations complied with the scientific criteria. Contents: Introduction lectures. Participation in around 20 seminar sessions. Presenting two seminars: one base on the literature survey and research plan of the student s own master s thesis, and one representing the results of the master s thesis. A poster is presented in connection with the last seminar. The seminars are common to both specialist options. Acting twice as an opponent for another student. Evaluation: Presentations + participation + learning diaries from 15 seminars Literature Examination (ETT390) 5 ECTS 8720104 Objective: The student will have a profound knowledge of some area of food bioprocessing. Contents: An examination on literature of choice. Completion: Literature according to agreement, with the responsible professor. 1 credit/100-150 pages. Practical Training (ETT370) 1 ECTS 8720105 Timing: according to agreement

Objective: The student acquires practical experience in a company, research institute or governmental agency operating in the field of food bioprocessing. Contents: As agreed Completion: Placement in a suitable company or research institute. This should be agreed in advance with the responsible professor. The training should last at least 2 months. Evaluation: To be agreed on before the beginning of the placement. A scientifically written report. Other information: Students are to find the placements for practical training themselves. Practical training can also be integrated with other studies, such as research projects. Research Project (ETT375) 5 ECTS 8720095 Objective: The student knows the different steps, which are included in research work. Contents: To work through all steps in an individual research problem. To devise a research plan, to carry out the work according to approved plan and to report the results both in writing and in speech. Work is extended over 3 months. The research problem can be chosen from any research area of food technology. Completion: Working in a research group + written report + oral communication Evaluation: Written report + oral communication Responsible person: professors Food Microbiology (MIKRO233) 4 op 864988 Timing: Master studies, 1st year, study periods I-IV. Objective: The student understands how the microbes are distributed into the food chain, the effect of intrinsic and extrinsic factors on microbial growth, how microbes can be inhibited in foods, how microbes are detected and quantified in foods, basics of self-control and HACCP, microbial quality and quality control. The student can explain food spoilage processes and recognize the hazards of food and water pathogenic microorganisms and parasites including toxin production (mould, cyanobacterial and algae toxins, biogenic amines and prions). Contents: Ecology of microbes, intrinsic and extrinsic factors of food, technological methods for inhibition of microbes, self-control and HACCP, microbiological quality, spoilage of foods, food and waterborne pathogens. Study materials and literature: J.M. Jay et al. Modern Food Microbiology, 7th edition. Springer Science + Business media Inc. 2005, NY, USA. Parts I, II, III, V and VI. Additional material is found on the Moodle platform. Completion: Literature examination. Corresponding lectures (MIKRO231 period III) are given in Finnish.. Written examination takes place on general examination dates. Registration through WebOodi. Responsible person: Per Saris MScFood Microbiology Literature Examination (MIKRO451) 5 op 864994 Target group: MScFood students Timing: 2nd year of Master s studies. Preceding studies: MIKRO233 and MIKRO576. Objective: The student understands microbiology as science and its interconnections with other disciplines as well as an overall picture of microbiology in different areas of society. Contents : Microbial metabolism and genetics, evolution, microbial diversity, microbial ecology, immunology, microbes in industry and research. Study materials and literature: Madigan, Martinko, Stahl, Clark (2012) Brock Biology of Microorganisms, 13th edition, chapters: 1, 3-12, 14-15, 20-25, 28-30, in total 591 pages. Completion: Self-study 150 h. Book examination. Evaluation : Literature examination. Written examination takes place on general examination dates. Registration through WebOodi. Responsible person: Per Saris Other information: This examination must be completed with MIKRO232, MIKRO233 and MIKRO575 prior to the commencement of the MIKRO510 laboratory course. This course is a precondition for to do a Master s thesis in the field of Food Microbiology. Nutritional Science (RAV080) 3 op 882037 Timing: Master studies, 1st year, period I Objective: Introduction to human nutrition Contents: Basic nutritional physiology, energy metabolism, nutrients, nutrition and health Study material and literature: Gibney, M.J., Vorster, H.H., Kok, F.J.: Introduction to human nutrition. Blackwell Publishing, 2009. Completion: 2-3 lectures. Independent studying + tutored group work. Responsible person: Christel Lamberg-Allardt Other information: Priority given to MScFood Master's degree students and other international Master s degree students. Some places available for exchange students. Work Life Orientation, 1 cr 864996 Timing: According to agreement Objective: The student gets an overview of possible working areas in the field of Environmental Sciences and learns the important skills needed for to start searching a job. Completion: According to agreement. Recommendable way is to complete the course Curriculum for Career Responsible person: Tiina Naskali