Further Processing of the FoodstuffsLaajuus (5 cr)
Course unit code: LMYV2606
General information
- Credits
- 5 cr
- Teaching language
- Finnish
Objective
Knows the basics of microbes, their living conditions, food poisonings, HACCP quality control, foodstuff legislation and chemical risks. Can handle foodstuffs hygienically in professional tasks. Masters the basics of customer-oriented product development, quality development and marketing of foodstuffs.
Content
The basic concepts of microbiology, microbe groups, easily perishable foodstuffs, the growth factors of microbes, food poisoning, HACCP quality control, legislation and authorities, personal and work hygiene, life cycle assessment, product development, product liability, quality development, marketing
Qualifications
-
Assessment criteria, satisfactory (1)
Inexperienced performer 1-2: Knows the basics of microbes, their living conditions, food poisoning, HACCP quality control, foodstuff legislation and related authorities. Can handle foodstuffs hygienically in professional tasks. Masters the basics of the product development and marketing of foodstuffs.
Developing performer 3-4: Can holistically develop foodstuff hygiene and product quality.
Can perform food product development tasks and solve complex problems of the field.
Competent performer 5: In addition to the aforementioned, finds innovative solutions to field-specific problems.