Sky baggrund
Sky baggrund

Food for vegetarians and vegans 2

Green and good at a higher level

Contents:

With the course, you will gain knowledge and skills that enable you to compose and produce nutritious meals for vegetarians and vegans, where the selection of raw materials focuses on variety, sensory and nutritional value, which is of particular importance for the group of vegetarians and vegans.

Target group:

The course is aimed at qualified nutritionists or others who work or want to work with vegan and vegetarian diets with a focus on sensory and nutritional quality. It is recommended that you have previously taken the course: "20866 Food for Vegetarians and Vegans, 1".

Goal:

You gain knowledge that enables you to:

To describe vegetarian and vegan diets.

To describe the sensory impact of using different non-animal products.

To explain the nutritional recommendations that require special attention for vegetarians and vegans.

Explaining micronutrient needs, focusing on adequate intake of vitamins and minerals that require special attention for vegetarians and vegans.

Based on this knowledge, you will gain proficiency in:

To select suitable ingredients for various vegetarian and vegan diets

To compose and produce nutritionally sound meals with a focus on variety and sensory appeal

To assess the nutritional quality of the meal in relation to the nutritional needs of the target group

To assess the nutritional quality of the meal in relation to different vegetarian and vegan diets

Mad til vegetarer og veganere 2 amu no: 20875 positive list
PERIODER
days: 2 date: 10/7/2026 - 10/8/2026
amu no: 20875
date: 10/7/2026 - 10/8/2026

teachers on the course

Line Udengaard Christensen
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contact persons

Gitte Faaborg Rasmussen
Education Secretary gira@techcollege.dk +45 7250 5271
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Lisa Høgaard Rahbek
Sales and business developer lira@techcollege.dk +45 2526 6691
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