Food management (5cr)

Evaluation scale

1-5

Objective

Students will understand the product development process and productisation in theory. They will be competent in planning, carrying out and managing customer-oriented, cost-effective, nutritional and innovative food product development and productisation. Students will be aware of the factors involved in planning recipes, testing and standarising recipes. They will have command of food chemistry and sensory evaluation research methods in the food product development process.

Content

Product development and productisation in the working world

Materials

Tuorila, H. & Appelbye, U. Elintarvikkeiden aistinvaraiset tutkimusmenetelmät. Helsinki: Yliopistopaino.
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=69717

Muu jaksolla ilmoitettu materiaali

Teaching methods

Will be announced at the beginning of the course.

Student workload

135 h

Assessment criteria, satisfactory (1)

5
Students are able to plan, realize and supervise a product development and productization process in a customer oriented, cost-effective nutritional and innovative way.
Students are able to organize and realize planning, testing and standardizing of recipes.
They are able to apply food chemistry and sensory research methods of food in the food product development project.
3
Students can plan and realize a customer oriented,cost-effective and nutritional food product development and productization process.
They are able to realize planning, testing and standardizing of recipes.
They utilize food chemistry and sensory research methods of food in the food development project.
1
Students recognize the main phases of a product development and productization processes.
They are able to develop and test recipes.
They recognize some usage situations of food chemistry and sensory research methods in the food product development project.

Qualifications

Development of food and menus

Further information

T&K osuus 3 op