Basics of Food Entrepreneurship (3cr)
Course unit code: LMSJ1100
General information
- Credits
- 3 cr
- Teaching language
- Finnish
Objective
The students know the requirements set by food legislation for foodstuff production and further processing. They have a basic knowledge of micro-organisms and the factors affecting their functions. They know how to handle foodstuffs hygienically in all catering service situations. They are able to conduct customer-oriented product development based on life-cycle analysis, as well as product quality development and marketing.
Content
Food legislation, microbes and their living conditions, food poisonings, hygienic work methods, HACCP quality control, cleaning, product liability, quality development, life-cycle thinking, product development
Qualifications
-
Assessment criteria, satisfactory (1)
Assignments 50%, exam 50%, hygiene passport