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.
Enrollment
11.11.2024 - 15.01.2025
Timing
20.01.2025 - 21.02.2025
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
- Ilkka Latomäki
- Leena Arjanne
- Merja Kyntäjä
Student groups
-
BIELI24Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
-
AGRO24Bachelor of Natural Resources, Agriculture and Rural Enterprises
-
RESTO24Bachelor 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
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
- Leena Arjanne
- Merja Kyntäjä
Student groups
-
MAGRO25Bachelor of Natural Resources
-
MRESTO25Bachelor of Hospitality Management, Part-time studies
-
MBIELI25Bachelor 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
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
-
RESTO23Bachelor of Hospitality Management, Full-time studies
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
-
AGRO23Bachelor of Natural Resources, Agriculture and Rural Enterprises
-
AGRO23ABachelor of Natural Resources, Agriculture and Rural Enterprises
-
AGRO23BBachelor 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
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
-
MRESTO24Bachelor of Hospitality Management, Part-time studies
-
MAGRO24Bachelor of Natural Resources
-
MBIELI24Bachelor 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
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
-
MAGRO23Bachelor of Natural Resources
-
MRESTO23Degree 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
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
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
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
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