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Structure of Food ChainLaajuus (3 cr)

Code: XX00CX20

Objective

The student knows the origin and history of food, from primary production to the consumer. Student is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes and thus is able to solve their own special area development issues as part of a whole and will be able to cooperate with other stair experts chain. Student can identify changes in the food chain in action in recent years.

Content

-the main crops of Finnish agricultural production and the use of food as well as quality factors
-animal husbandry: the main products and fodders, as well as the main product quality factors
-most significant global food raw materials and product features
-basic technological processes in the bakery-, dairy- and meat sector, the quality of the raw material and its importance in production processes
-basic food processing methods and the importance of the quality elements of food service production
-the main dimensions of quality which are common for the whole food chain
-main actors working in the food chain and employability in Finland

Assessment criteria, satisfactory (1)

The student is able to describe the production processes of domestic staple foods in agriculture and the food industry, as well as the operating methods of typical food services. The student knows how to use key professional terminology to describe the operation of the different areas of the food chain and their interfaces.

Assessment criteria, good (3)

The student knows how to take into account the connections of other activities in the food chain related to his own field of study. At a basic level, the student can compare production processes between different foods and forms of production and service and give examples of the importance of each part of the food chain in the formation of quality.

Assessment criteria, excellent (5)

The student is able to form an overall view of the operation of the food chain, taking into account the natural scientific and social conditions and goals of production, and is able to plan the operation of the chain taking these into account. The student can apply the knowledge of the domestic food chain and its quality requirements and combine examples of well-known food ingredients from the global market into the chain.

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Enrollment

11.11.2024 - 15.01.2025

Timing

20.01.2025 - 15.03.2025

Credits

3 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Natural Resources, Agriculture and Rural Enterprises
  • Degree Programme in Food and Hospitality
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Samu Palander
  • Anu Latva-Reinikka
  • Kirta Nieminen
  • Leena Arjanne
  • Merja Kyntäjä
Student groups
  • BIELI24
    Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
  • AGRO24
    Bachelor of Natural Resources, Agriculture and Rural Enterprises
  • RESTO24
    Bachelor of Hospitality Management, Full-time studies

Objective

The student knows the origin and history of food, from primary production to the consumer. Student is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes and thus is able to solve their own special area development issues as part of a whole and will be able to cooperate with other stair experts chain. Student can identify changes in the food chain in action in recent years.

Content

-the main crops of Finnish agricultural production and the use of food as well as quality factors
-animal husbandry: the main products and fodders, as well as the main product quality factors
-most significant global food raw materials and product features
-basic technological processes in the bakery-, dairy- and meat sector, the quality of the raw material and its importance in production processes
-basic food processing methods and the importance of the quality elements of food service production
-the main dimensions of quality which are common for the whole food chain
-main actors working in the food chain and employability in Finland

Materials

Will be assigned at the beginning of the course and researched during lectures

Teaching methods

Lectures
Assignments
Group work
Online materia

Student workload

The work load of the study is 134 hours:
-lectures
-workshops
-Independent study
-Group Work

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

The student is able to describe the production processes of domestic staple foods in agriculture and the food industry, as well as the operating methods of typical food services. The student knows how to use key professional terminology to describe the operation of the different areas of the food chain and their interfaces.

Assessment criteria, good (3)

The student knows how to take into account the connections of other activities in the food chain related to his own field of study. At a basic level, the student can compare production processes between different foods and forms of production and service and give examples of the importance of each part of the food chain in the formation of quality.

Assessment criteria, excellent (5)

The student is able to form an overall view of the operation of the food chain, taking into account the natural scientific and social conditions and goals of production, and is able to plan the operation of the chain taking these into account. The student can apply the knowledge of the domestic food chain and its quality requirements and combine examples of well-known food ingredients from the global market into the chain.

Assessment methods and criteria

Based on assignments and student's active participation

Open in new tab
Enrollment

11.11.2024 - 15.01.2025

Timing

07.01.2025 - 07.03.2025

Credits

3 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Natural Resources, Agriculture and Rural Enterprises
  • Degree Programme in Food and Hospitality
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Samu Palander
  • Anu Latva-Reinikka
  • Kirta Nieminen
  • Leena Arjanne
  • Merja Kyntäjä
Scheduling groups
  • Avoin AMK (Ei koske tutkinto-opiskelijaa) (Size: 100. Open UAS: 100.)
  • Ristiinopiskelu (Size: 0. Open UAS: 0.)
Student groups
  • MAGRO25
    Bachelor of Natural Resources
  • MRESTO25
    Bachelor of Hospitality Management, Part-time studies
  • MBIELI25
    Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies
Education groups
  • Open UAS (Doesn't apply to degree student)
  • Cross Studies

Objective

The student knows the origin and history of food, from primary production to the consumer. Student is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes and thus is able to solve their own special area development issues as part of a whole and will be able to cooperate with other stair experts chain. Student can identify changes in the food chain in action in recent years.

Content

-the main crops of Finnish agricultural production and the use of food as well as quality factors
-animal husbandry: the main products and fodders, as well as the main product quality factors
-most significant global food raw materials and product features
-basic technological processes in the bakery-, dairy- and meat sector, the quality of the raw material and its importance in production processes
-basic food processing methods and the importance of the quality elements of food service production
-the main dimensions of quality which are common for the whole food chain
-main actors working in the food chain and employability in Finland

Materials

Will be assigned at the beginning of the course and researched during lectures

Teaching methods

Lectures online
Assignments
Group work
Online material

Student workload

The work load of the study is 134 hours:
-lectures
-workshops
-Independent study
-Group Work

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

The student is able to describe the production processes of domestic staple foods in agriculture and the food industry, as well as the operating methods of typical food services. The student knows how to use key professional terminology to describe the operation of the different areas of the food chain and their interfaces.

Assessment criteria, good (3)

The student knows how to take into account the connections of other activities in the food chain related to his own field of study. At a basic level, the student can compare production processes between different foods and forms of production and service and give examples of the importance of each part of the food chain in the formation of quality.

Assessment criteria, excellent (5)

The student is able to form an overall view of the operation of the food chain, taking into account the natural scientific and social conditions and goals of production, and is able to plan the operation of the chain taking these into account. The student can apply the knowledge of the domestic food chain and its quality requirements and combine examples of well-known food ingredients from the global market into the chain.

Assessment methods and criteria

Based on assignments and student's active participation

Open in new tab
Enrollment

13.11.2023 - 17.01.2024

Timing

08.01.2024 - 31.05.2024

Credits

3 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Natural Resources, Agriculture and Rural Enterprises
  • Degree Programme in Food and Hospitality
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Anu Latva-Reinikka
  • Samu Palander
  • Leena Arjanne
  • Matti-Pekka Pasto
Student groups
  • RESTO23
    Bachelor of Hospitality Management, Full-time studies
  • BIELI23
    Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
  • AGRO23
    Bachelor of Natural Resources, Agriculture and Rural Enterprises
  • AGRO23A
    Bachelor of Natural Resources, Agriculture and Rural Enterprises
  • AGRO23B
    Bachelor of Natural Resources, Agriculture and Rural Enterprises

Objective

The student knows the origin and history of food, from primary production to the consumer. Student is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes and thus is able to solve their own special area development issues as part of a whole and will be able to cooperate with other stair experts chain. Student can identify changes in the food chain in action in recent years.

Content

-the main crops of Finnish agricultural production and the use of food as well as quality factors
-animal husbandry: the main products and fodders, as well as the main product quality factors
-most significant global food raw materials and product features
-basic technological processes in the bakery-, dairy- and meat sector, the quality of the raw material and its importance in production processes
-basic food processing methods and the importance of the quality elements of food service production
-the main dimensions of quality which are common for the whole food chain
-main actors working in the food chain and employability in Finland

Materials

Will be assigned at the beginning of the course and researched during lectures

Teaching methods

Lectures
Assignments
Group work
Online materia

Student workload

The work load of the study is 134 hours:
-lectures
-workshops
-Independent study
-Group Work

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

The student is able to describe the production processes of domestic staple foods in agriculture and the food industry, as well as the operating methods of typical food services. The student knows how to use key professional terminology to describe the operation of the different areas of the food chain and their interfaces.

Assessment criteria, good (3)

The student knows how to take into account the connections of other activities in the food chain related to his own field of study. At a basic level, the student can compare production processes between different foods and forms of production and service and give examples of the importance of each part of the food chain in the formation of quality.

Assessment criteria, excellent (5)

The student is able to form an overall view of the operation of the food chain, taking into account the natural scientific and social conditions and goals of production, and is able to plan the operation of the chain taking these into account. The student can apply the knowledge of the domestic food chain and its quality requirements and combine examples of well-known food ingredients from the global market into the chain.

Assessment methods and criteria

Based on assignments and student's active participation

Open in new tab
Enrollment

13.11.2023 - 17.01.2024

Timing

08.01.2024 - 31.05.2024

Credits

3 op

Virtual proportion (cr)

2 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Natural Resources, Agriculture and Rural Enterprises
  • Degree Programme in Food and Hospitality
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Samu Palander
  • Anu Latva-Reinikka
  • Leena Arjanne
  • Matti-Pekka Pasto
Student groups
  • MRESTO24
    Bachelor of Hospitality Management, Part-time studies
  • MAGRO24
    Bachelor of Natural Resources
  • MBIELI24
    Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies

Objective

The student knows the origin and history of food, from primary production to the consumer. Student is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes and thus is able to solve their own special area development issues as part of a whole and will be able to cooperate with other stair experts chain. Student can identify changes in the food chain in action in recent years.

Content

-the main crops of Finnish agricultural production and the use of food as well as quality factors
-animal husbandry: the main products and fodders, as well as the main product quality factors
-most significant global food raw materials and product features
-basic technological processes in the bakery-, dairy- and meat sector, the quality of the raw material and its importance in production processes
-basic food processing methods and the importance of the quality elements of food service production
-the main dimensions of quality which are common for the whole food chain
-main actors working in the food chain and employability in Finland

Materials

Will be assigned at the beginning of the course and researched during lectures

Teaching methods

Lectures online
Assignments
Group work
Online material

Student workload

The work load of the study is 134 hours:
-lectures
-workshops
-Independent study
-Group Work

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

The student is able to describe the production processes of domestic staple foods in agriculture and the food industry, as well as the operating methods of typical food services. The student knows how to use key professional terminology to describe the operation of the different areas of the food chain and their interfaces.

Assessment criteria, good (3)

The student knows how to take into account the connections of other activities in the food chain related to his own field of study. At a basic level, the student can compare production processes between different foods and forms of production and service and give examples of the importance of each part of the food chain in the formation of quality.

Assessment criteria, excellent (5)

The student is able to form an overall view of the operation of the food chain, taking into account the natural scientific and social conditions and goals of production, and is able to plan the operation of the chain taking these into account. The student can apply the knowledge of the domestic food chain and its quality requirements and combine examples of well-known food ingredients from the global market into the chain.

Assessment methods and criteria

Based on assignments and student's active participation

Open in new tab
Enrollment

16.01.2023 - 01.03.2023

Timing

09.01.2023 - 30.04.2023

Credits

3 op

Virtual proportion (cr)

3 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Hospitality Management
  • Bachelor of Natural Resources, Agriculture and Rural Enterprises
Teachers
  • Samu Palander
  • Anu Latva-Reinikka
  • Ilkka Latomäki
  • Leena Arjanne
  • Merja Kyntäjä
Student groups
  • MAGRO23
    Bachelor of Natural Resources
  • MRESTO23
    Degree Programme in Food and Hospitality, Part-time studies

Objective

The student knows the origin and history of food, from primary production to the consumer. Student is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes and thus is able to solve their own special area development issues as part of a whole and will be able to cooperate with other stair experts chain. Student can identify changes in the food chain in action in recent years.

Content

-the main crops of Finnish agricultural production and the use of food as well as quality factors
-animal husbandry: the main products and fodders, as well as the main product quality factors
-most significant global food raw materials and product features
-basic technological processes in the bakery-, dairy- and meat sector, the quality of the raw material and its importance in production processes
-basic food processing methods and the importance of the quality elements of food service production
-the main dimensions of quality which are common for the whole food chain
-main actors working in the food chain and employability in Finland

Materials

Will be assigned at the beginning of the course and researched during lectures

Teaching methods

Lectures online
Assignments
Group work
Online material

Student workload

The work load of the study is 134 hours:
-lectures
-workshops
-Independent study
-Group Work

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

The student is able to describe the production processes of domestic staple foods in agriculture and the food industry, as well as the operating methods of typical food services. The student knows how to use key professional terminology to describe the operation of the different areas of the food chain and their interfaces.

Assessment criteria, good (3)

The student knows how to take into account the connections of other activities in the food chain related to his own field of study. At a basic level, the student can compare production processes between different foods and forms of production and service and give examples of the importance of each part of the food chain in the formation of quality.

Assessment criteria, excellent (5)

The student is able to form an overall view of the operation of the food chain, taking into account the natural scientific and social conditions and goals of production, and is able to plan the operation of the chain taking these into account. The student can apply the knowledge of the domestic food chain and its quality requirements and combine examples of well-known food ingredients from the global market into the chain.

Assessment methods and criteria

Based on assignments and student's active participation

Open in new tab
Enrollment

14.11.2022 - 15.01.2023

Timing

09.01.2023 - 09.04.2023

Credits

3 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Hospitality Management
  • Bachelor of Natural Resources, Agriculture and Rural Enterprises
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Samu Palander
  • Anu Latva-Reinikka
  • Ilkka Latomäki
  • Leena Arjanne
  • Merja Kyntäjä
Responsible person

Merja Kyntäjä

Student groups
  • RESTO22
  • BIELI22
  • AGRO22A
  • AGRO22B

Objective

The student knows the origin and history of food, from primary production to the consumer. Student is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes and thus is able to solve their own special area development issues as part of a whole and will be able to cooperate with other stair experts chain. Student can identify changes in the food chain in action in recent years.

Content

-the main crops of Finnish agricultural production and the use of food as well as quality factors
-animal husbandry: the main products and fodders, as well as the main product quality factors
-most significant global food raw materials and product features
-basic technological processes in the bakery-, dairy- and meat sector, the quality of the raw material and its importance in production processes
-basic food processing methods and the importance of the quality elements of food service production
-the main dimensions of quality which are common for the whole food chain
-main actors working in the food chain and employability in Finland

Materials

Will be assigned at the beginning of the course and researched during lectures

Teaching methods

Lectures
Assignments
Group work
Online materia

Student workload

The work load of the study is 134 hours:
-lectures
-workshops
-Independent study
-Group Work

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

The student is able to describe the production processes of domestic staple foods in agriculture and the food industry, as well as the operating methods of typical food services. The student knows how to use key professional terminology to describe the operation of the different areas of the food chain and their interfaces.

Assessment criteria, good (3)

The student knows how to take into account the connections of other activities in the food chain related to his own field of study. At a basic level, the student can compare production processes between different foods and forms of production and service and give examples of the importance of each part of the food chain in the formation of quality.

Assessment criteria, excellent (5)

The student is able to form an overall view of the operation of the food chain, taking into account the natural scientific and social conditions and goals of production, and is able to plan the operation of the chain taking these into account. The student can apply the knowledge of the domestic food chain and its quality requirements and combine examples of well-known food ingredients from the global market into the chain.

Assessment methods and criteria

Based on assignments and student's active participation

Open in new tab
Enrollment

19.04.2021 - 23.01.2022

Timing

24.01.2022 - 08.04.2022

Credits

3 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Natural Resources, Agriculture and Rural Enterprises
  • Degree Programme in Food and Hospitality
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Anu Latva-Reinikka
  • Samu Palander
  • Ilkka Latomäki
  • Merja Kyntäjä
Responsible person

Ilkka Latomäki

Student groups
  • RESTO21A
  • AGRO21A
  • BIELI21
  • RESTO21
  • BIELI21A

Objective

The student knows the origin and history of food, from primary production to the consumer. Student is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes and thus is able to solve their own special area development issues as part of a whole and will be able to cooperate with other stair experts chain. Student can identify changes in the food chain in action in recent years.

Content

-the main crops of Finnish agricultural production and the use of food as well as quality factors
-animal husbandry: the main products and fodders, as well as the main product quality factors
-most significant global food raw materials and product features
-basic technological processes in the bakery-, dairy- and meat sector, the quality of the raw material and its importance in production processes
-basic food processing methods and the importance of the quality elements of food service production
-the main dimensions of quality which are common for the whole food chain
-main actors working in the food chain and employability in Finland

Materials

Will be assigned at the beginning of the course and researched during lectures

Teaching methods

Lectures
Assignments
Group work
Online materia

Student workload

The work load of the study is 134h, which will consists of:
-lectures
-workshops
-Independent study
-Group Work

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

The student is able to describe the production processes of domestic staple foods in agriculture and the food industry, as well as the operating methods of typical food services. The student knows how to use key professional terminology to describe the operation of the different areas of the food chain and their interfaces.

Assessment criteria, good (3)

The student knows how to take into account the connections of other activities in the food chain related to his own field of study. At a basic level, the student can compare production processes between different foods and forms of production and service and give examples of the importance of each part of the food chain in the formation of quality.

Assessment criteria, excellent (5)

The student is able to form an overall view of the operation of the food chain, taking into account the natural scientific and social conditions and goals of production, and is able to plan the operation of the chain taking these into account. The student can apply the knowledge of the domestic food chain and its quality requirements and combine examples of well-known food ingredients from the global market into the chain.

Assessment methods and criteria

Based on assignments and student's active participation

Open in new tab
Enrollment

19.04.2021 - 23.01.2022

Timing

24.01.2022 - 08.04.2022

Credits

3 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Natural Resources, Agriculture and Rural Enterprises
  • Degree Programme in Food and Hospitality
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Anu Latva-Reinikka
  • Samu Palander
  • Ilkka Latomäki
  • Merja Kyntäjä
Responsible person

Ilkka Latomäki

Student groups
  • RESTO21B
  • AGRO21B
  • BIELI21B

Objective

The student knows the origin and history of food, from primary production to the consumer. Student is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes and thus is able to solve their own special area development issues as part of a whole and will be able to cooperate with other stair experts chain. Student can identify changes in the food chain in action in recent years.

Content

-the main crops of Finnish agricultural production and the use of food as well as quality factors
-animal husbandry: the main products and fodders, as well as the main product quality factors
-most significant global food raw materials and product features
-basic technological processes in the bakery-, dairy- and meat sector, the quality of the raw material and its importance in production processes
-basic food processing methods and the importance of the quality elements of food service production
-the main dimensions of quality which are common for the whole food chain
-main actors working in the food chain and employability in Finland

Materials

Will be assigned at the beginning of the course and researched during lectures

Teaching methods

Lectures
Assignments
Group work
Online materia

Student workload

The work load of the study is 134h, which will consists of:
-lectures
-workshops
-Independent study
-Group Work

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

The student is able to describe the production processes of domestic staple foods in agriculture and the food industry, as well as the operating methods of typical food services. The student knows how to use key professional terminology to describe the operation of the different areas of the food chain and their interfaces.

Assessment criteria, good (3)

The student knows how to take into account the connections of other activities in the food chain related to his own field of study. At a basic level, the student can compare production processes between different foods and forms of production and service and give examples of the importance of each part of the food chain in the formation of quality.

Assessment criteria, excellent (5)

The student is able to form an overall view of the operation of the food chain, taking into account the natural scientific and social conditions and goals of production, and is able to plan the operation of the chain taking these into account. The student can apply the knowledge of the domestic food chain and its quality requirements and combine examples of well-known food ingredients from the global market into the chain.

Assessment methods and criteria

Based on assignments and student's active participation

Open in new tab
Enrollment

19.04.2021 - 30.01.2022

Timing

19.01.2022 - 24.04.2022

Credits

3 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Natural Resources, Agriculture and Rural Enterprises
  • Degree Programme in Food and Hospitality
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Samu Palander
  • Anu Latva-Reinikka
  • Ilkka Latomäki
  • Merja Kyntäjä
Responsible person

Ilkka Latomäki

Student groups
  • MAGRO22
  • MBIELI22
  • MRESTO22

Objective

The student knows the origin and history of food, from primary production to the consumer. Student is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes and thus is able to solve their own special area development issues as part of a whole and will be able to cooperate with other stair experts chain. Student can identify changes in the food chain in action in recent years.

Content

-the main crops of Finnish agricultural production and the use of food as well as quality factors
-animal husbandry: the main products and fodders, as well as the main product quality factors
-most significant global food raw materials and product features
-basic technological processes in the bakery-, dairy- and meat sector, the quality of the raw material and its importance in production processes
-basic food processing methods and the importance of the quality elements of food service production
-the main dimensions of quality which are common for the whole food chain
-main actors working in the food chain and employability in Finland

Materials

Will be assigned at the beginning of the course and researched during lectures

Teaching methods

Lectures
Assignments
Group work
Online materia

Student workload

The work load of the study is 134h, which will consists of:
-lectures
-workshops
-Independent study
-Group Work

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

The student is able to describe the production processes of domestic staple foods in agriculture and the food industry, as well as the operating methods of typical food services. The student knows how to use key professional terminology to describe the operation of the different areas of the food chain and their interfaces.

Assessment criteria, good (3)

The student knows how to take into account the connections of other activities in the food chain related to his own field of study. At a basic level, the student can compare production processes between different foods and forms of production and service and give examples of the importance of each part of the food chain in the formation of quality.

Assessment criteria, excellent (5)

The student is able to form an overall view of the operation of the food chain, taking into account the natural scientific and social conditions and goals of production, and is able to plan the operation of the chain taking these into account. The student can apply the knowledge of the domestic food chain and its quality requirements and combine examples of well-known food ingredients from the global market into the chain.

Assessment methods and criteria

Based on assignments and student's active participation