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
LATB22/25
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.
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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.
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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.
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Degrees conferred
Bachelor of Science in Engineering
Study programme version structure :
Module type
total ECTS credits
General studies
30.0
Core studies
84.0
Special studies
51.0
Free choice courses
6.0
Graduation thesis
9.0
Total
180.0
  • +
       MAIN SPECIALITY 1: Food and Biotechnology
    • +
         MODULE: Personality Development 9.0 ECTS credits (General studies)
      Aims
      The aim of this module is to broaden students' horizons, provide knowledge of society and economics and improve their communication skills in Estonian and in English.
      Those competences are necessary in order to obtain higher education in science and technology and for working as a specialist in field related professions.
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      Learning outcomes
      After successful passing the module a student:
      - knows the basics of the management of an enterprise;


      - knows basics of law and philosophy at a level that supports the formation of a coherent worldview;
      - has basic knowledge in the methodology and ethics of science.
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      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
      Introduction to Scientific Research
      YTP0010
      3.0
      2.0
      1.5
      0.0
      0.5
      A
      S
      Total: at least 9.0 ECTS credits
    • +
         MODULE: Exact Sciences 21.0 ECTS credits (General studies)
      Aims
      Module collects subjects of exact sciences that form the mathematical-physical foundation for a student to act as a professional. It gives basics of algebra,
      calculus, computational methods, and probability and statistics. The purpose is to teach a student to solve problems in the listed fields and apply solutions in practice. Additionally, the students learn to apply modern information technology in their everyday work. Students learn to operate with mathematical symbols and to develop logical, analytical and algorithmic thinking and systematic approach to problem solving.
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      Learning outcomes
      After completing the module a student:
      - understands vector and matrix terminology and is able to solve systems of linear equations;


      - uses calculus tools (differential and integral calculus);
      - understands nature of random processes and can apply principles probability theory for solving practical problems;
      - knows essential concepts of statistics, can find statistical properties of processes and perform statistical analysis of various data;
      - understands basic concepts and models of general physics, limits of application of physical concepts, is able to operate with physical units and is able to use calculus and algebra for solving physical problems;
      - knows basics of performing experiments in physics and can estimate measurement uncertainty;
      - is able to independently use physics in solving problems of applied sciences;
      - associates physics with actions of technology for describing processes occurring in our environment;
      - knows the means of modern information technology and is able to apply them in everyday work environment;
      - knows the basic principles of programming.
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      Compulsory courses:
      Course title
      Course code
      ECTS credits
      Hours per week
      Lectures
      Practices
      Exercises
      E/P-F.Ass./ Gr.Ass.
      Teaching semester
      IT Foundations I
      IDK0043
      3.0
      2.0
      0.0
      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: 18.0 ECTS credits
      Elective courses:
      Course title
      Course code
      ECTS credits
      Hours per week
      Lectures
      Practices
      Exercises
      E/P-F.Ass./ Gr.Ass.
      Teaching semester
      IT Foundations II
      IDK0044
      3.0
      2.0
      0.0
      2.0
      0.0
      H
      SK
      Introduction to Programming in Python
      YFX0500
      6.0
      4.0
      1.5
      2.5
      0.0
      E
      S
      Total: at least 3.0 ECTS credits
    • +
         MODULE: Biotechnology 33.0 ECTS credits (Core studies)
      Aims
      The purpose of the module is to give an extensive overview of
      functioning of living organisms and methods used in biotechnology as well as problems and the approaches to their solution.
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      Learning outcomes
      After completing this module a student:
      - is familiar with the main ideas and applications of biochemistry and biochemical pathways in the organisms;


      - describes the main processes and relationships in molecular and cell biology;
      - can describe the structure of bacterial, fungal, plant and animal cells, human anatomy and physiology;
      - knows the physiology, metabolism and diversity of micro-organisms and is able to apply microbiological methods;
      - understands the principles of industrial biotechnological processes and has practical experience.
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      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
      Molecular and Cell Biology
      LKG0130
      6.0
      4.0
      3.0
      0.0
      1.0
      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: 33.0 ECTS credits
    • +
         MODULE: Chemistry 24.0 ECTS credits (Core studies)
      Aims
      The module collects subjects related to the foundations of chemistry necessary to understand the rest of the subjects in food and biotechnology study plan.
      The purpose of the module is to develop skills for independent studies and thinking to discover interrelations between chemistry and the rest of the natural sciences, between theory and applications of chemistry. It helps a student in choosing their specific field of specialization.
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      Learning outcomes
      After completing this module the student:
      - knows the importance of chemistry in setting up and solving problems in their particular field of activity;


      - is able to use proper methods for solving problems in chemistry;
      - can do chemical analysis of various samples using proper laboratory equipment;
      - knows the possibilities of contemporary instrumental analysis;
      - is able to use laboratory techniques for the synthesis and analysis of chemical compounds and acquired skills in solving specific problems.
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      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 this module is to give an overview of basic problems and professions in chemistry,
      food, biotechnology and engineering; risk assessment and basic procedures in chemical and biotechnological laboratories, environmental issues and sustainable development.
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      Learning outcomes
      After completing this module a student:
      - is familiar with the idea of sustainable development for environmental protection;


      - has necessary knowledge of health protection and risk assessment in laboratories;
      - is able to predict chemical and physical properties of main elements and procedures in chemical laboratories;
      - is able to write up results of experimental work according to presented specifications;
      - is able to perform calculations involving molar concentrations of liquid;
      - possesses the prerequisites in applied chemistry, bio-, gene- and food technology and knows the problems and development trends in these fields;
      - has an overview of technical systems and constructions of the food industry.
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      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 primary aim of internship is to fix theoretical knowledge through practical work. During internship the students will get familiar with contemporary laboratory instrumentation,
      experience solving practical problems through the application of theoretical concepts, and practice teamwork under the supervision of a senior professional.
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      Learning outcomes
      After completing the module a student has developed their:

      - professional expertise;
      - practical and teamwork skills;
      - the ability to use modern instrumentation and techniques for resolving specific scientific problems;
      - the skills acquired during the internship with those acquired during the theoretical studies.
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      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
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         MODULE: Special Studies in Food Technology 33.0 ECTS credits (Special studies)
      Aims
      The aim of this module is to provide students with the knowledge and practical experience in physical chemistry,
      including thermodynamics, process equilibria and kinetics, theory of solutions as well as electrochemistry; to give an overview of the basic principles, operations and processes of chemical engineering and equipment and their application in industry; to teach the nutrition principles, including those arising from energy and material balance; to apply food composition databases and nutritional analysis methods solving various items of diet design; to introduce the principles of food chemistry, chemical reactions and changes in the chemical structure that take place during food processing; to understand the basic processes involved in food production; to provide knowledge about food hygiene and the principles of applying self-control in food handling; to teach to choose sources of information and tools to evaluate critically the data on food and nutrition.
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      Learning outcomes
      After completing this module a student:
      - has skills and knowledge in areas related to food and biotechnology;


      - is able to gather specific food information independently and to interpret it critically and creatively using appropriate food research methods and tools;
      - is able to experience the interdisciplinary relation between the food engineering, environmental engineering and biochemistry, microbiology etc.;
      - understands the significance and is able to use principles of physics and chemistry for setting up and analyzing problems in food engineering;
      - is experienced in issues that are essential for acquirement of special courses and professional work: equilibrium and kinetics of chemical processes, theory of liquid solution and electrochemistry;
      - uses physical dimensions and units, vector algebra and differential equations for analysis of problems;
      - is familiar with the main principles, and methods in chemical technology;
      - is familiar with different food production technologies and storage processes;
      - has knowledge on food chemistry and is able to explain changes in food during production;
      - knows the standards and procedure of hygiene in food industry and follows them.
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      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
      1.0
      1.0
      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 12.0 ECTS credits (Special studies)
      Aims
      The aim of this module is to provide professional skills and knowledge in areas related to food and biotechnology.
      The electives of the module support the development of integrated competencies and the employment of graduates in a company or institution in the field and their continuation in master's studies.
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      Learning outcomes
      After completing this module a student:
      - is able to suggest modern technological solutions for food processing and increasing its quality;


      - has acquired additional knowledge in the areas related to food technology, e.g. biology, biotechnology and/or material science.
      - knows more specific research directions in the field, outputs and their interdisciplinary connections.
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      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
      S
      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 Technologies
      LKG0140
      6.0
      4.0
      2.0
      2.0
      0.0
      A
      K
      Fundamentals of Enzymology
      LKG0150
      3.0
      2.0
      1.5
      0.0
      0.5
      E
      K
      Bioinformatics I
      YSX0010
      3.0
      2.0
      0.5
      0.0
      1.5
      E
      K
      Total: at least 12.0 ECTS credits
    • +
         MODULE: Free Choice 6.0 ECTS credits (Free choice courses)
      Aims
      The purpose of the module is to give to the students the opportunity to learn some subjects outside the study plan according to their own wishes and capabilities.
      Module widens the basic education of a student and contributes to their developing into an educated professional.
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      Learning outcomes
      After completing this module a student is able to explain what they have learnt and use this knowledge onwards.
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         MODULE: Graduation Thesis 9.0 ECTS credits (Graduation thesis)
      Aims
      The purpose of the bachelor thesis is to apply and integrate
      creatively knowledge that has been obtained during the studies into a compact work that can be either theoretical or experimental to solve specific technological or scientific problems. During the preparation of thesis the following skills will be developed: self-expression, ability to present the results of thesis logically and clearly, but also teamwork and teaching experience will be given.
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      Learning outcomes
      A student:
      - independently obtains information and interprets it creatively and critically using relevant methods;


      - presents the scientific problems of particular research orally and in written form and is able to participate in professional discussions both in Estonian and in English;
      - applies their knowledge and skills in their work, acts in teams, passes their knowledge on to others and rises continuously their professional level through research.
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         STANDARD STUDY PLAN: Autumn daytime study
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           1st Semester
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           2nd Semester
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           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