Department of Food and Environmental Sciences, University of Helsinki

Courses available for exchange and visiting students during the academic years 2016-2018

The following courses are open for the exchange and visiting students at the Department of Food and
Environmental Sciences, University of Helsinki. Please note, however, that these are advanced level
courses (MSc level) and the courses have certain prerequisites, i.e. your previous studies (BSc level)
need to provide the needed foundation for successful completion of the courses. For some courses
there may also be a limitation regarding the number of participants. In these cases the priority is given
for the degree students in the University of Helsinki.

Please note that the latest information about the courses is found in WebOodi. You can browse
WebOodi without logging into the system, but you need to log in when you want to register for the
courses.

Autumn term, periods I-II

ECTS Period Arranged in

odd or even
years only
GENERAL COURSES/SUBJECT COURSES (no specific prerequisites needed)

864996 Work Life Orientation 1 according

to
agreement

ADVANCED LEVEL COURSES (please note the prerequisites of each course)

8720135 Dairy Science and Technology 1 2 I-II

(ET331)
87148 Food additives (EK365) 3 I-II odd
871072 Chemical Risk Factors (EK362) 5 II
8720124 Conventional Processing Technologies 5 II
(ET410)
8720130 Meat Science, lectures (ET510) 5 I
871003 European Food Legislation and Control 3 II even
(EK361)
864988 Food Microbiology (MIKRO233) 4 I-IV
864989 Food and Environmental Hygiene and 5 I-IV
Control (MIKRO576)
817834 Environmental Soil Science Readings I 5 I-IV
(MAA270)
864063 Writing an essay in microbiology 5 II
(MIKRO290)
Department of Food and Environmental Sciences, University of Helsinki

Spring term, periods III-IV

ECTS Period Arranged in

odd or even
years only
GENERAL COURSES/SUBJECT COURSES (no specific prerequisites needed)

864996 Work Life Orientation 1 according

to
agreement
882588 Bioethics and legislation 3 IV

ADVANCED LEVEL COURSES (please note the prerequisites of each course)

8720136 Dairy Science and Technology 2 2 III-IV

(ET332)
882070 Nutrition and society (RAV223) 4 III-IV
8720132 Meat Technology, lectures (ET530) 5 III
864063 Writing an essay in microbiology 5 III
(MIKRO290)
882045 Nutritional problems in low income 3 III
countries (RAV141)
871073 Food Toxicology and Risk Assessment 5 IV odd
(EK363)
87145 Vitamins and other bioactive compounds 5 IV even
(EK364)
8720125 Potential Novel Processing Technologies 5 IV
(ET420)
864988 Food Microbiology (MIKRO233) 4 I-IV
864989 Food and Environmental Hygiene and 5 I-IV
Control (MIKRO576)
817834 Environmental Soil Science Readings I 5 I-IV
(MAA270)

864996 Work life orientation, 1 cr

Timing According to agreement

Objective The student gets an overview of possible working areas in the field of Food and
Environmental and/or Agricultural Sciences and learns the important skills needed for to
start searching a job.
Completion According to agreement. The best possibility is to complete the course Curriculum for
Career, organized by the Career Services. But can be also for instance a participation to a
seminar event and reporting on it.
Responsible
N.N.
person
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Department of Food and Environmental Sciences, University of Helsinki

882588 Bioethics and legislation (BIOT430), 3 cr

Target group Degree students, exchange and visiting students, minor subject students
Timing Spring term, period IV
Preceding
Basic knowledge in life sciences or related disciplines
studies
Objective The aim is to familiarise students with ELSA ( Ethical, Legal and Social Aspects) in
biological sciences
Contents The course is composed of lectures, documentary film sessions, a panel discussion and
students' presentations. The course will provide following themes: Introduction to ethical
principles in science, Good scientific practices, Misconduct of research and plagiarism,
ELSA in biomedical research and applications, in food production and food security, in
agricultural practices, in environmental matters, in corporation responsibilities, in global
governance, and in current global issues (climate change, biodiversity, bio-energy and
patenting issues)
Study materials
Material will be provided during the course
and literature
Completion Lectures, films and a panel discussion; Group work (preparation and presentation of the
case studies); Independent study (learning diary)
Evaluation Attendance 85%; Active contribution to the panel discussion and to the preparation and
presentation of the case study; Learning diary. Grading scale: Pass/fail
Responsible
N.N.
person
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8720135 Dairy Sience and Technology 1(ET331), 2 cr

Timing Master studies, 1st year, periods I-II

Objective The student understands the milk properties, properties of LAB starters for fermented
milks, main unit operations covering from the raw milk to the liquid dairy products,
manufacture, quality control and shelf life of liquid dairy products.
Contents Lectures on milk chemistry, biochemistry and microbiology, basic dairy processing and
on manufacture and properties of liquid non-fermented and fermented milk products.
Study materials
Material provided during the course.
and literature
Completion Contact teaching 26 h, self-study 28 h
Evaluation Exam, grades: 1-5
Responsible
Tapani Alatossava
person
Other
The course is obligatory to the dairy technology students
information
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Department of Food and Environmental Sciences, University of Helsinki

87148 Food additives (EK365), 3 cr

Timing Master studies, 3rd year, periods I + II (Given in uneven years only) Next in fall 2017
Preceding studies YKEM100 and YKEM101 (basic chemistry knowledge)
Objective The student becomes acquainted with the chemical and technological properties of
food additives.
Contents Chemical properties, interaction reactions with other food constituents, technological
purpose, nutritional factors, safety, and the European legislation on food additives.
Study materials and
Material provided during the course.
literature
Completion Lecture series + written essay. Contact teaching 28 h, practical work 0 h, group work
0 h, self-study 52 h
Evaluation Examination and a written essay
Responsible person Marina Heinonen
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871072 Chemical Risk Factors (EK362), 5 cr

Timing Master studies, period II

Objective This lecture course introduces students to the chemical hazards and risks related
to the food chain. Students are familiarized with the main chemical hazards and
their backgrounds. After this course students are able to estimate the relevance of
the chemical hazards to the food production chain.
Contents Chemical hazards: structures, reactivity, analytical methods, occurrance in foods
or feeds. Significant for human health i.e chemical safety (occurrence, intake,
ADI). Environmental aspects. Course deals with heavy metals, POPs, "the Dirty
Dozen" compounds, nitrate, allergenes, natural born toxins, medicine residues,
food additives, dietary supplements, hazardous compounds derived from food
processing or food packaging, pesticide residues.
Study materials
Material provided during the course.
and literature
Completion Lecture series, Moodle learning system. Contact teaching 40 h, practical work 0
h, group work 0 h, self-study 92 h
Evaluation Examination and/or a written essay.
Responsible
Velimatti Ollilainen
person
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Department of Food and Environmental Sciences, University of Helsinki

8720124 Conventional Processing Technologies (ET410), 5 cr

Timing Master studies, 1st year, period II

Preceding Basic knowledge in food technology. All the students whose major is not Food Technology
studies or who are not MScFood/Food Bioprocessing students have to send the documents on the
food technology courses they have taken to kirsi.jouppila(at)helsinki.fi.
Objective After the course the student can explain the theory and working principle of conventional
processing technologies (e.g., preservation methods, separation methods and extrusion)
used in food industry. The student can give detailed and illustrative examples of
conventional processing technologies and their real-life applications. Group working and
networking skills are intended learning outcomes of this course.
Contents Preservation methods, separation methods, extrusion. Lectures, exercises (networking) as
post-lecture tasks, laboratory work and excursion.
Study materials
Material provided during the course.
and literature
Completion Contact teaching 20 h, practical work 16 h, group work 30 h, self-study 67 h
Evaluation Examination (40%), written reports + networking (60%). Attendance at laboratory work
and excursion as well as involvement in networking are compulsory.
Responsible
Kirsi Jouppila, N.N.
person
Other
Priority given to Food Technology and MScFood/Food Bioprocessing students.
information

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8720130 Meat Science, lectures (ET510), 5 cr

Timing Master studies, 1st year, period I

Preceding Basic knowledge in meat science and basic knowledge in meat technology. All the
studies students whose major is not Food Technology or who are not MScFood / Food
Bioprocessing students have to send the documents on the related courses they have taken
to per.ertbjerg(at)helsinki.fi.
Objective The student has a deep understanding on muscle structure, and biochemical and chemical
changes in muscle and meat.
Contents Lectures and seminars covering muscle structure, muscle fibers, connective tissue, energy
metabolism, muscle contraction and its influence on meat quality, tenderization during
ageing of meat, water-holding and colour as well as on nutritional value of meat and toxic
aspects in meat.
Study materials R. A. Lawrie, D.A. Ledward: Lawries Meat Science, CRC Woodhead Publ. in Food
and literature Science; Technology and Nutrition, 7th Edition.
P.D. Warriss: Meat Science: An introductory Text. Cambridge University Press,
Cambridge, UK, 2nd Edition, 2010.
Additional material distributed.
Completion Contact teaching 42 h, seminars 32 h, self-study 60 h
Evaluation Attendance to lecture and seminars, literature exam
Responsible
Per Ertbjerg
person
Other
The course will be held in English
information
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Department of Food and Environmental Sciences, University of Helsinki

871003 European Food Legislation and Control (EK361), 3 cr

Timing Master studies, Period II (Given in even years only) next time in fall 2016
Objective This course introduces students to the European regulations on food, action of European
Food Safety Authority (EFSA,) Food control system in Finnish Food Safety Authority
(EVIRA), Finland.
Contents Lectures dealing with national and EU legislations, food control in EU. Actions of
European Food Safety Authority, Finnish Custom Laboratory. Control of imported
goods, Case studies; food control systems in the retail market chains, control of imported
goods, action of Finnish Custom Laboratory.
Study materials
Material provided during the course.
and literature
Completion Lecture series, Moodle learning system. Contact teaching 28 h, self-study 52 h.
Evaluation Examination and/or a written essay.
Responsible
Velimatti Ollilainen
person
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864988 Food Microbiology (MIKRO233), 4 cr

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 J.M. Jay et al. Modern Food Microbiology, 7th edition. Springer Science + Business
and literature 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.
Evaluation Literature examination. Written examination takes place on general examination dates.
Registration through WebOodi.
Responsible
Per Saris
person
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Department of Food and Environmental Sciences, University of Helsinki

864989 Food and Environmental Hygiene and Control (MIKRO576), 5 cr

Timing Master studies

Preceding Basic microbiology knowledge required
studies
Objective The student can evaluate and apply the basics of environmental hygiene and control.
Contents Epidemiological studies, food control in Finland and elsewhere, hygiene, selfcontrol,
HACCP, certificate of hygiene skills, water, environmental and food standards, food,
zoonotic and environmental pathogens, isolation and typing of pathogens.
Study materials J.M. Jay et al. Modern Food Microbiology, seventh edition. Springer Science +
and literature Business media Inc. 2005, NY, USA. Parts IV, VI and VII. Additional material is found
on the Moodle platform.
Completion Literature examination. Corresponding lectures (MIKRO575, period II) are given in
Finnish every second year.
Evaluation Literature examination. Evaluation according to scale 0-5.
Responsible
Per Saris
person
Other Written examination takes place on general examination dates. Registration through
information WebOodi.
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817834 Environmental Soil Science Readings I (MAA270), 5 cr

Timing During the general examination dates for Environmental Sciences around the year
Preceding
Basic knowledge of chemistry and soil science is required.
studies
Objective After passing the literature exam the student knows the most important soil constituents,
i.e., clay minerals, organic matter, iron and aluminium oxides, and carbonates and
understands their physical and chemical properties and reactions such as cation exchange
and anion retention. Learning objectives also include the concepts of soil texture and soil
structure, understanding soil hydrology and soil aeration. Chemical characteristics such
as soil acidity and salinity and cycles of different elements in soil (particularly nitrogen,
phosphorus, potassium, other plant nutrients and heavy metals), the principles of plant
nutrition and soil fertility, soil erosion and its control and functions of soil in the
ecosystem in general are emphasized.
Contents Written and oral examination
Completion Self-study 133h
Study materials N.C. Brady & R.R. Weil: The Nature and Properties of Soils. 13. painos. 960 s. Prentice
and literature Hall, 2002, or a more recent edition.
Evaluation Written and oral examination.
Responsible
Professor Markku Yli-Halla
person
Other
A comprehensive list of study questions can be obtained from the teacher.
information
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Department of Food and Environmental Sciences, University of Helsinki

864063 Writing an essay in microbiology (MIKRO290), 5 cr

Target group Masters Degree Programme students and international students in microbiology and
biotechnology
Timing periods II and III
Objective To learn scientific writing and to get familiar with the sources of microbiological
knowledge.
Contents Introduction to the creation and publication of microbiological knowledge. Use of
scientific library and databases, source criticism, ethics in scientific writing, peer-review
assessment.
Completion Self-study 133 h. The course consists of 4 compulsory meetings, two compulsory English
language sessions and two compulsory library training sessions. Each student writes an
essay on the accepted topic.
Evaluation Written essay. Evaluation according to scale 0-5.
Responsible David Fewer
person
Maximum of 12 participants will be accepted. Preference will be given to the new students
Other of the following Masters programmes: MENVI, MBIOT, MScFood. Information on the
information teaching and computer class library sessions is given at the course Moodle platform
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8720136 Dairy Science and Technology 2 (ET332), 2 cr

Timing Master studies, 1st year, periods III-IV

Objective The student is familiar with the characteristics of cheeses, butter, milk and whey
powders and protein isolates, and recent dairy biotechnology.
Contents Lectures on manufacture and ripening of cheeses, cheese starters and adjunct cultures,
whey bioprocessing, butter, and separation and enzyme technologies for various milk
components.
Study materials
Material provided during the course.
and literature
Completion Contact teaching 26 h, self-study 28 h
Evaluation Exam, grades: 1-5
Responsible
Tapani Alatossava
person
Other information This course is obligatory to the dairy technology students
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Department of Food and Environmental Sciences, University of Helsinki

87145 Vitamins and other bioactive compounds (EK364), 5 cr

Timing Master studies, period IV (Given in even years only) Next in spring 2018
Preceding YKEM100 and YKEM101/YKEM102 and MOLE110 (Molekyylibiologia), or
studies equivalent knowledge
Objective To understand the chemistry, reaction mechanisms, occurrence, and functions of
vitamins and other bioactive compounds.
Contents Chemical and biochemical properties, principal mechanisms of action (bioactivity) and
analytical methods regarding vitamins and other bioactive compounds such as
carotenoids, flavonoids and phenolic acids, phytoestrogens and phytosterols.
Study materials Belitz, H.-D. et al. Food Chemistry, 2004. Material provided during the course.
and literature Supportive reading: Damodaran, S. Parkin, K.L., Fennema, O.R. Fennema's Food
Chemistry, 4. ed., CRC Press Inc., New York, 2007.

Completion Lecture series, contact teaching 46 h, practical work 0 h, group work 0 h, self-study 88
h.
Evaluation Written essay and examination.
Responsible
N.N.
person
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882070 Nutrition and society (RAV223), 4 cr

Timing Periods III-IV

Preceding studies Public Health Nutrition (RAV101 Kansanravitsemus) or corresponding studies
Objective After this course, the student:
- has basic knowledge on determinants of dietary habits and health
- can describe Finnish and international nutritional policy
- understands methods of health promotion and societal influence, in order to
have an impact on nutritional issues
- gets an insight on how to make a community-based health promotion action
and evaluation plan
Contents - basic concepts and contents of health promotion
- how to influence nutritional habits on population and individual level
- nutrition policy in Finland
- international organizations, global health problems and health promotion
- health inequality
Study material and To be given during the course
literature
Completion Contact teaching 26 h, practical work 0 h, group work 12 h, self-study 70 h
Evaluation Literature examination
Responsible person Mikael Fogelholm
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Department of Food and Environmental Sciences, University of Helsinki

8720132 Meat Technology, lectures (ET530), 5 cr

Timing Master studies, 1st year, Period III

Preceding studies Advanced knowledge in meat science and basic knowledge in meat technology. All
students whose major is not Food Technology or who are not MScFood/Food
Bioprocessing students, have to send the documents on the related courses they have
taken to per.ertbjerg(at)helsinki.fi.
Objective The student has a deep understanding of how animal physiology and muscle/meat
biochemistry affect the meat quality. The student has a thorough understanding of the unit
operations in meat technology and their effects on meat and product quality.
Contents Slaughter, animal handling and transport, unit operations in slaughter, cutting and
preparation of meat products
Study materials Feiner, G. 2006. Meat Products Handbook, CRC Woodhead Publ. in Food Science,
and literature Technology and Nutrition, selected parts. ISBN: 9780849380105.
Additional material will be distributed.
Realisation and
Contact teaching (42 h), seminars (32 h), self-study (60 h)
working methods
Evaluation Attendance to lectures and seminars, literature examination
Responsible
Per Ertbjerg
Person
Other
The course will be held in English
Information

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882045 Nutritional problems in low income countries (RAV141), 3 cr

Timing Period III

Objective To become acquainted with food habits in developing countries and to understand basic
principles in food insecurity, child and maternal malnutrition and their consequences.
Contents The global nutrition situation, underlying causes of child and maternal malnutrition,
clinical forms of undernutrition, nutrition interventions and prevention strategies, and
current policies and initiatives for tackling nutritional problems.
Completion Contact teaching 24 h, practical work 0 h, group work 4 h, self-study 53 h.
Evaluation Obligatory presence during lecture 80%. In addition, obligatory presence during all group
work presentation.
Responsible
Marja Mutanen
person
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Department of Food and Environmental Sciences, University of Helsinki

871073 Food Toxicology and Risk Assessment (EK363), 5 cr

Timing Master studies, period IV. (Given in uneven years only) Next in spring 2017
Objective The aim is to understand the principles of safety assessment of food and food
ingredients.
Contents Basic principles of toxicology, ADME, exposure, allergy, risk assessment of
vitamins, novel foods, food additives, flavourings, botanical substances, and GMO.
Study materials and
Material provided during the course.
literature
Completion Lecture series. Contact teaching 30 h, practical work 0 h, group work 0 h, self-study
102 h
Evaluation Examination (80%) and a written essay (20%).
Responsible person Marina Heinonen
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8720125 Potential Novel Processing Technologies (ET420), 5 cr

Timing Master studies, 1st year, period IV

Preceding Basic knowledge in food technology. All the students whose major is not Food Technology
studies or who are not MScFood/Food Bioprocessing students have to send the documents on the
food technology courses they have taken to kirsi.jouppila(at)helsinki.fi.
Objective After the course the student can describe the working principle of several novel processing
technologies and explain how the technologies influence food material, e.g.,
microorganisms, enzymes, sensory properties and shelf-life. The student can evaluate their
major advantages over conventional technologies and major limitations of use. The student
can give illustrative examples on the use of the technologies in specific food processing
applications. The student, under light-supervision, learns to explore data sources and
formulate these in oral seminar presentations and written reports. The student will learn the
principle of peer-reviewing and opposing and their roles in scientific communication.
Group and project working skills are intended learning outcomes of this course.
Contents Several novel food processing technologies (e.g., high-pressure processing, supercritical
fluid extraction, pulsed electric field processing and ultrasound processing). Group work:
working in small teams, students will study the literature related to a potential novel food
processing technology, write a report on the technology and teach it to other students in the
class.
Study materials
Material provided during the course.
and literature
Completion Contact teaching 14 h, group work 50 h, self-study 69 h
Evaluation Examination (50%), report and teaching and acting as an opponent (50%). Attendance at
group meetings with teachers and teching seminars is compulsory
Responsible
Kirsi Jouppila, N.N.
person
Other
Priority given to Food Technology and MScFood/Food Bioprocessing students.
information
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