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Sustainability of Food ChainLaajuus (3 cr)

Code: XX00CX21

Objective

Student knows the dimensions of the responsible food chain. Those dimensions are environmental impacts of the food chain, food safety, nutrition, well-being at work, animal welfare, economic responsibility and local market presence.

Content

- The significance of responsible food chain in globally
- Environmental responsibility of the food chain
- Safety food and traceability
- Nutritional recommendations
- Well-being at work
- Animal welfare as one dimension of the responsible food chain
- Economic responsibility and local market presence

Qualifications

Structure of Food Chain

Assessment criteria, satisfactory (1)

x

Assessment criteria, approved/failed

The course is graded as pass/fail.
Pass: The student knows the dimensions of the responsible food chain. The student has completed tasks, the exam and actively participated in the course.

Enrollment

16.01.2023 - 20.02.2023

Timing

13.02.2023 - 23.04.2023

Credits

3 op

Virtual proportion (cr)

3 op

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Food and Hospitality
  • Degree Programme in Agriculture and Rural Enterprises
Teachers
  • Anu Latva-Reinikka
  • Margit Närvä
  • Leena Arjanne
  • Merja Kyntäjä
  • Teija Rönkä
Student groups
  • MAGRO23
    Bachelor of Natural Resources
  • MRESTO23
    Degree Programme in Food and Hospitality, Part-time studies

Objective

Student knows the dimensions of the responsible food chain. Those dimensions are environmental impacts of the food chain, food safety, nutrition, well-being at work, animal welfare, economic responsibility and local market presence.

Content

- The significance of responsible food chain in globally
- Environmental responsibility of the food chain
- Safety food and traceability
- Nutritional recommendations
- Well-being at work
- Animal welfare as one dimension of the responsible food chain
- Economic responsibility and local market presence

Teaching methods

Lectures, group work, autonomous studies.

Student workload

81 h

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

x

Assessment criteria, approved/failed

The course is graded as pass/fail.
Pass: The student knows the dimensions of the responsible food chain. The student has completed tasks, the exam and actively participated in the course.

Assessment methods and criteria

Active participation. Approved assignments.

Qualifications

Structure of Food Chain

Enrollment

14.11.2022 - 30.01.2023

Timing

23.01.2023 - 21.04.2023

Credits

3 op

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Food and Hospitality
  • Degree Programme in Agriculture and Rural Enterprises
  • Degree Programme in Food Processing and Biotechnology
Teachers
  • Anu Latva-Reinikka
  • Margit Närvä
  • Leena Arjanne
  • Merja Kyntäjä
  • Teija Rönkä
Student groups
  • RESTO22
  • BIELI22
  • AGRO22A
  • AGRO22B

Objective

Student knows the dimensions of the responsible food chain. Those dimensions are environmental impacts of the food chain, food safety, nutrition, well-being at work, animal welfare, economic responsibility and local market presence.

Content

- The significance of responsible food chain in globally
- Environmental responsibility of the food chain
- Safety food and traceability
- Nutritional recommendations
- Well-being at work
- Animal welfare as one dimension of the responsible food chain
- Economic responsibility and local market presence

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

x

Assessment criteria, approved/failed

The course is graded as pass/fail.
Pass: The student knows the dimensions of the responsible food chain. The student has completed tasks, the exam and actively participated in the course.

Qualifications

Structure of Food Chain

Enrollment

19.04.2021 - 17.02.2022

Timing

17.02.2022 - 24.04.2022

Credits

3 op

Virtual proportion (cr)

2 op

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Agriculture and Rural Enterprises
  • Degree Programme in Food and Hospitality
  • Open University of Applied Sciences
  • Degree Programme in Food Processing and Biotechnology
Teachers
  • Anu Latva-Reinikka
  • Leena Arjanne
  • Merja Kyntäjä
  • Teija Rönkä
Responsible person

Teija Rönkä

Student groups
  • MAGRO22
  • MBIELI22
  • MRESTO22

Objective

Student knows the dimensions of the responsible food chain. Those dimensions are environmental impacts of the food chain, food safety, nutrition, well-being at work, animal welfare, economic responsibility and local market presence.

Content

- The significance of responsible food chain in globally
- Environmental responsibility of the food chain
- Safety food and traceability
- Nutritional recommendations
- Well-being at work
- Animal welfare as one dimension of the responsible food chain
- Economic responsibility and local market presence

Teaching methods

Lectures
Group work
self study

Student workload

Totally 80 h
Contact learning 15 h, autonomous study 65 h

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

x

Assessment criteria, approved/failed

The course is graded as pass/fail.
Pass: The student knows the dimensions of the responsible food chain. The student has completed tasks, the exam and actively participated in the course.

Assessment methods and criteria

Approved assignments

Qualifications

Structure of Food Chain

Enrollment

19.04.2021 - 30.01.2022

Timing

24.01.2022 - 08.04.2022

Credits

3 op

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Agriculture and Rural Enterprises
  • Degree Programme in Food and Hospitality
  • Degree Programme in Food Processing and Biotechnology
Teachers
  • Anu Latva-Reinikka
  • Margit Närvä
  • Leena Arjanne
  • Merja Kyntäjä
  • Teija Rönkä
Responsible person

Teija Rönkä

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

Objective

Student knows the dimensions of the responsible food chain. Those dimensions are environmental impacts of the food chain, food safety, nutrition, well-being at work, animal welfare, economic responsibility and local market presence.

Content

- The significance of responsible food chain in globally
- Environmental responsibility of the food chain
- Safety food and traceability
- Nutritional recommendations
- Well-being at work
- Animal welfare as one dimension of the responsible food chain
- Economic responsibility and local market presence

Teaching methods

Lectures
Group work
self study

Student workload

Totally 80 h
Contact learning 15 h, autonomous study 65 h

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

x

Assessment criteria, approved/failed

The course is graded as pass/fail.
Pass: The student knows the dimensions of the responsible food chain. The student has completed tasks, the exam and actively participated in the course.

Assessment methods and criteria

Approved assignments

Qualifications

Structure of Food Chain

Enrollment

19.04.2021 - 30.01.2022

Timing

24.01.2022 - 08.04.2022

Credits

3 op

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Agriculture and Rural Enterprises
  • Degree Programme in Food and Hospitality
  • Degree Programme in Food Processing and Biotechnology
Teachers
  • Anu Latva-Reinikka
  • Margit Närvä
  • Leena Arjanne
  • Merja Kyntäjä
  • Teija Rönkä
Responsible person

Teija Rönkä

Student groups
  • RESTO21B
  • AGRO21B
  • BIELI21B

Objective

Student knows the dimensions of the responsible food chain. Those dimensions are environmental impacts of the food chain, food safety, nutrition, well-being at work, animal welfare, economic responsibility and local market presence.

Content

- The significance of responsible food chain in globally
- Environmental responsibility of the food chain
- Safety food and traceability
- Nutritional recommendations
- Well-being at work
- Animal welfare as one dimension of the responsible food chain
- Economic responsibility and local market presence

Teaching methods

Lectures
Group work
self study

Student workload

Totally 80 h
Contact learning 15 h, autonomous study 65 h

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

x

Assessment criteria, approved/failed

The course is graded as pass/fail.
Pass: The student knows the dimensions of the responsible food chain. The student has completed tasks, the exam and actively participated in the course.

Assessment methods and criteria

Approved assignments

Qualifications

Structure of Food Chain