Product Development and Marketing (10cr)

Content

Type of course:
Optional

Level of course:
Professional studies

Objective of course:
Students deepen their knowledge on food chemistry and physics by understanding the physical and chemical phenomena related to food preparation. They are familiarised with the the process of food development and can apply their knowledge and skills in business projects.

Course contents:
- foodstuff changes in food preparation, experimental food preparation
- product development process
- business projects

Teaching methods
- lectures
- practical projects
- study visits

Assessment methods:
- practical work
- exercises
- active participation

Prerequisities:
-

Required / Recommended reading:
Will be agreed at the beginning of the course

Name of lecturer(s):
Taija Karhe, Mikael Lindell

Year of study:
3

Semester
autumn or spring

Language of instruction:
Finnish