Knowledge: The students will acquire basic knowledge of processing methods for different raw material groups such as cereals, fruits, vegetables, meat, fish and milk. Students will gain an understanding of the importance of good raw material quality and safe food production and the importance of this for food quality. Students will get an overview of the challenges and opportunities of modern food production, where food distribution, environmental aspects and food safety will be important elements.

Skills: The students will have basic skills in individual production methods and analyzers with significance for food quality. This must be presented in a written report.

General competence: The students will learn to see the connection between theoretical and practical knowledge. In addition, critical thinking and assessment of available information will be emphasized.