Main ECTS credits

Introduction to food safety:
- History of food fears
- Food spoilage
- Packaging

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Introduction to how the company operates:

- Starting a business: legal forms, organizations and partners, documents, administrative forms, articles of association, etc.
- Partners and environment: investment, production, turnover, receivables, payables, balance sheet, operating account, social organizations, etc.), social partners, employee representative bodies
- Introduction to how a business works

Introduction to national and international law: Regulatory frameworks, institutions, reading legal texts, industrial property, corporate liability, international law

Law applicable to food waste

Business Model

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Physiology of digestion, absorption of macro- and micronutrients:

- Major functions of digestion:
* Digestion, absorption, secretion, motility, nervous system
- Absorption and metabolism of nutrients:
* Lipids, carbohydrates, proteins, vitamins, minerals
- Origins and functions of dietary lipids
- Dietary fiber
* Cellulose, starches, pectins, resistant starches, lignin, etc.)
- Biologically active nutritional factors:
* Beneficial: probiotics and antioxidants
* Negative: protease inhibitors, lectins, phytates, goitrogens

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