Shelf Life of CosmeticsLaajuus (5 cr)
Study unit code: V1591
Credits
5 op
Learning outcomes
The student is able to
- justify the significance of microbiology in the manufacture, preservation and use of cosmetics and identify the risks of deficient hygiene in beauty care sector operating environments
- recognise key ingredients that have an effect on the microbiological or chemical self life of a cosmetics product in the list of ingredients: preservatives and antioxidants
- describe the operating principles of ingredients that have an effect on shelf life
Enrollment
22.05.2023 - 28.05.2023
Timing
27.09.2023 - 01.12.2023
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Laurea Tikkurila, service
Campus
Laurea Tikkurila
Teaching languages
- Finnish
Seats
20 - 45
Degree programmes
- Kauneudenhoito- ja kosmetiikka-alan koulutus (PKV2), Laurea Tikkurila (Finnish)
Teachers
- Teija Hyppönen-Paloheimo
- Mila Andersén
- Sari Viitala
Teacher in charge
Teija Hyppönen-Paloheimo
Groups
-
PKV222SNKauneudenhoito- ja kosmetiikka-alan koulutus, päivätoteutus, S22, Tikkurila
Learning outcomes
The student is able to
- justify the significance of microbiology in the manufacture, preservation and use of cosmetics and identify the risks of deficient hygiene in beauty care sector operating environments
- recognise key ingredients that have an effect on the microbiological or chemical self life of a cosmetics product in the list of ingredients: preservatives and antioxidants
- describe the operating principles of ingredients that have an effect on shelf life
Grading scale
H-5
Enrollment
23.05.2022 - 29.05.2022
Timing
06.09.2022 - 11.11.2022
Number of ECTS credits allocated
5 op
Virtual proportion
3 op
RDI proportion
1 op
Mode of delivery
40 % Contact teaching, 60 % Distance learning
Unit
Laurea Tikkurila, service
Campus
Laurea Tikkurila
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Kauneudenhoito- ja kosmetiikka-alan koulutus (PKV2), Laurea Tikkurila (Finnish)
Teachers
- Teija Hyppönen-Paloheimo
Teacher in charge
Teija Hyppönen-Paloheimo
Groups
-
PKV221SAKauneudenhoito- ja kosmetiikka-alan koulutus, monimuotototeutus, S21, Tikkurila
Learning outcomes
The student is able to
- justify the significance of microbiology in the manufacture, preservation and use of cosmetics and identify the risks of deficient hygiene in beauty care sector operating environments
- recognise key ingredients that have an effect on the microbiological or chemical self life of a cosmetics product in the list of ingredients: preservatives and antioxidants
- describe the operating principles of ingredients that have an effect on shelf life
Grading scale
H-5