The student knows the main features of the environmental and food control system and legislation at national and EU level. The student is acquainted with the most important laws and regulations concerning biotechnological and food products and manufacturing processes. S/he understands the importance of safety throughout the production chain and the quality control measures required for its implementation.
The student is able to evaluate the environmental impacts of food and other biotechnical production. S/he understands what quality and environmental management means.
The student knows the key legislation related to occupational safety and knows what obligations this imposes on the employer and the employee regarding a common job.
S/he is familiar with the challenges related to well-being at work and knows the key methods for achieving and developing wellbeing at work.
1. Occupational safety and health, environmental and food control, legislation and authorities in Finland and EU
2. The quality and safety of bioproducts, i.e., genetically modified and new food products
3. Quality systems and principles of validation
4. Factors affecting work welfare and how to fulfill them
5. Environmental impacts of food production and their minimization
The student shows familiarity with the knowledge basis and core content of the field. He or she is able to find information from diverse sources of information.
The student can use the concepts and knowledge of the
The student can search for information and evaluate and use information sources with a critical eye.
The student can use the concepts and knowledge of the field professionally.
The student can explain and justify a course of action on the basis of research data or findings