After finishing the course, the students will have the following learning outcomes, defined as knowledge, skills and general competence:
Knowledge:
- Describe the composition of nutrients in common food groups.
- Describe how food will be produced and presented for human consumption, according to company visits.
- Explain and evaluate the importance of food production with both traditional and modern technology, methods and their effect on nutrient content and product quality.
- Provide an overview of legislation in relation to food and food production, including laws regarding declaration / labelling, adding substances and genetically modified food.
Skills:
- Use food computational applications (such as «Kostholdsplanleggeren»).
- Identify and present the content of specific amino acids, carbohydrates, fatty acids, vitamin and mineral complex in the meal and different diet.
Expertise:
- Cooperate with fellow students in teamwork.