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.
Materials
Heikkurinen, M. (2012). Vastuullisuus ruokaketjussa: Eväitä johtamiseen, mittaamiseen ja viestintään. MTT.
Heikkurinen, P., Jalkanen, L., Järvinen, M., Katajajuuri, J-M., Koistinen, L., Kotro, J., Riipi, I., Forsman-Hugg, S., Järvelä, K., Mäkelä, J., Pesonen, H-M., & Ulvila, K-M. (2012). Vastuullisuus ruokaketjussa. Eväitä johtamiseen, mittaamiseen ja viestintään. Maa- ja elintarviketalouden tutkimuskeskus (MTT). 26 s.
Enrollment
11.11.2024 - 15.01.2025
Timing
10.02.2025 - 04.04.2025
Credits
3 op
Virtual proportion (cr)
1 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
- Eija Putula-Hautala
- Merja Kyntäjä
- Teija Rönkä
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
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
Materials
Material assigned by teachers.
Teaching methods
Lectures and assingments during lectures
Pre-material and assingments
Lectures are obligatory. Those not present are given compensatory assignments.
Student workload
Totally 80 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.
Assessment methods and criteria
Approved assignments and participation.
Qualifications
Structure of Food Chain
Enrollment
11.11.2024 - 15.01.2025
Timing
07.01.2025 - 04.04.2025
Credits
3 op
Virtual proportion (cr)
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
- Eija Putula-Hautala
- Merja Kyntäjä
- Teija Rönkä
Student groups
-
MAGRO25Bachelor of Natural Resources
-
MRESTO25Bachelor of Hospitality Management, Part-time studies
-
MBIELI25Bachelor of Engineering, Food Processing and Biotechnology, 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
Materials
Material assigned by teachers.
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.
Assessment methods and criteria
Active participation. Approved assignments.
Qualifications
Structure of Food Chain
Enrollment
13.11.2023 - 12.02.2024
Timing
12.02.2024 - 05.04.2024
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
- Anu Latva-Reinikka
- Eija Putula-Hautala
- Merja Kyntäjä
- Teija Rönkä
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
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
Materials
Material assigned by teachers.
Teaching methods
Lectures and assingments during lectures
Pre-material and assingments
Lectures are obligatory. Those not present are given compensatory assignments.
Student workload
Totally 80 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.
Assessment methods and criteria
Approved assignments and participation.
Qualifications
Structure of Food Chain
Enrollment
13.11.2023 - 14.02.2024
Timing
12.02.2024 - 05.04.2024
Credits
3 op
Virtual proportion (cr)
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
- Eija Putula-Hautala
- Merja Kyntäjä
- Teija Rönkä
Student groups
-
MRESTO24Bachelor of Hospitality Management, Part-time studies
-
MAGRO24Bachelor of Natural Resources
-
MBIELI24Bachelor of Engineering, Food Processing and Biotechnology, 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
Materials
Material assigned by teachers.
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.
Assessment methods and criteria
Active participation. Approved assignments.
Qualifications
Structure of Food Chain
Enrollment
16.01.2023 - 20.02.2023
Timing
13.02.2023 - 21.04.2023
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
- Anu Latva-Reinikka
- Margit Närvä
- Eija Putula-Hautala
- Merja Kyntäjä
- Teija Rönkä
Student groups
-
MAGRO23Bachelor of Natural Resources
-
MRESTO23Degree 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.
Assessment methods and criteria
Active participation. Approved assignments.
Qualifications
Structure of Food Chain
Enrollment
14.11.2022 - 03.02.2023
Timing
23.01.2023 - 21.04.2023
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
- Anu Latva-Reinikka
- Margit Närvä
- Eija Putula-Hautala
- 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.
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
- Bachelor of Natural Resources, Agriculture and Rural Enterprises
- Degree Programme in Food and Hospitality
- Open University of Applied Sciences
- Bachelor of Engineering, 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.
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
- 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
- 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.
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
- 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
- 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.
Assessment methods and criteria
Approved assignments
Qualifications
Structure of Food Chain