Food technologyLaajuus (5 cr)

Objective

1. You have knowledge ofindustrial food processes and ability to evaluate safety aspects. 2. You know how to anticipate and prevent technological problems and how to to deal with hygiene and rheology aspects including packing prosesses.aneleptic quality best methods jand dentify 3. You canadvice, carry out, and communicate in foodsafety and quality aspects

Content

How to organise and control functions and quality of raw materials, additives andprocessing methods during food processes and logistic chain What is legislation and responsibilitiesin foodstuff chain to prevent different allergy symptoms and other diseases Machines, packaging and logistic reguirements

Qualifications

Food Safety

Assessment criteria, good (3)

a.Student use professional vocabulary and concepts in an expert way in different situations c. Student work as team members in working life experts duties and identify and describe the problems of professional field. d. Student evaluate operations in customer, user and target group situations e. Student choose appropriate models, methods, software and techniques according to the purpose and justify these choices g.Student apply critically the ethical principles of the professional field in different situations