CO1
The student should be able to demonstrate new and unknown facts and developments in the field of food science and incorporate them into and thereby expand upon already existing knowledge.
CO4
The student should be able to identify the conditions under which the important pathogens are commonly inactivated, killed or made harmless in foods.
CO2
The student should be able to elaborate the importance of microorganisms in foods, food spoilage and preservation and apply this knowledge in industrial application of food biotechnology.
CO5
The student should be able to apply microbiological and molecular biological techniques in food testing.
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CO3
The student should be able to describe the principles and current practices of processing techniques and the effects of processing parameters on product quality.
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CO6
The student should be able to explain and use the principles that make a food product safe for consumption.
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