Convenience food processesLaajuus (5 cr)

Objective

You can assess factors related to the processing, safety, and qualitative characteristics of convenience
food, as well as identify classification methods for convenience food.
You can present convenience food processes.

Content

How are different convenience food products processed?
How is the safety of convenience food managed?
In what different ways are convenience foods classified?
How to assess the nutritional characteristics and consumer behavior related to convenience food?

Accomplishment methods

Students can
a. use professional vocabulary systematically.
b. look for information in the key information sources of the field.
c. identify interrelated tasks.
d. work together with customers/clients, users and target groups.
e. use the key models, methods, software and techniques of the professional field.
f. work as team members in a goal-oriented way.
g.  justify their actions according to the ethical principles of the professional field.