The course is about the composition, fatigue, taste quality, peculiarities and properties of raw materials for food processing and products from Icelandic animal husbandry. Taken from national and international research and development materials in recent decades as well as laws and regulations.
At the end of the course, students will have an overview of meat and milk production and the main processing methods and products in Iceland. Also what characterizes them and makes them special based on composition, taste quality and based on traditions and conditions in Iceland. Students will also be familiar with food safety and the management of important control points in production and meat and dairy products. Finally, students will know what it takes to start a small food or home production business and what it takes and how to apply for a health license. They also get an overview of product design, product development, business plan preparation, packaging selection and packaging labeling in connection with small-scale food production based on specialties, local conditions, traditions and culture.
Further information about the course can be found here and at Guðjón Þorkelsson division manager at Matís.