From Field to Fork
Enrollment
17.04.2023 - 06.09.2023
Timing
30.08.2023 - 17.12.2023
Credits
5 op
Teaching languages
- English
Degree programmes
- From Field to Fork
- Bachelor of Natural Resources, Agriculture and Rural Enterprises
Teachers
- Juha Tiainen
Student groups
-
AGRO21PRAgrologi (AMK)
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IEPFF23FFrom Field to Fork
Objective
The student will learn the basic uses of UAVs in agriculture and forestry. He/She will get familiar with the EASA-based legislation dealing with using drones in a safe way. The student gets to know the current drone technology and types of UAVs used. He/She will get the knowledge of different Softwares and cloud –services connected to using drones.
Content
The EASA-legislation in using drones as a hobby or as a commercial drone operator.
The operator competence criteria. The multicopter and fixed wing UAS –technology.
The most used operational (planning and executing) cloud-services available. The
uses of the drone data in agriculture and forestry.
Materials
Material shown by the lecturer.
Teaching methods
Practical training, theory and a case study.
realization.localizedApproveRejectDescription
Approved: A Moodle- test passed. Active participation in practical training with drones.
The student has planned, executed and analyzed a mapping flight of a field or a forest stand
Evaluation scale
Passed/failed
Assessment criteria, approved/failed
Approved: A Moodle- test passed. Active participation in practical training with drones.
The student has planned, executed and analyzed a mapping flight of a field or a forest stand.
Assessment methods and criteria
Active participation in practical training with drones. A case-study.
Enrollment
17.04.2023 - 06.09.2023
Timing
04.09.2023 - 15.10.2023
Credits
3 op
Teaching languages
- English
Degree programmes
- Professional Studies in Technology
- Bachelor of Business Administration, Business Management
- From Field to Fork
Teachers
- Riikka Ala-Sankila
Student groups
-
KUTU20
-
IGWCM23FGateway to Cultural Management Studies
-
KITI22
-
IEPIP23International Professional Studies
-
KUTU21
-
KITI20
-
VVO
-
IEPFF23FFrom Field to Fork
Objective
After the course, the student will understand the differences in communication between different cultures. The student will be able to use the knowledge gained in the course on both nonverbal and verbal communication in situations where there are people from different cultures. The student will also understand what should be taken into consideration when interacting with people from different cultures.
Content
- cultural differences
- nonverbal communication
- verbal communication
Teaching methods
Teaching on Tuesdays from 15.15
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student is familiar with the basic course concepts.
Assessment criteria, good (3)
The student knows the core concepts and is able to apply most of them in practice.
Assessment criteria, excellent (5)
The student knows the course concepts and is able to apply them very well in practice.
Enrollment
17.04.2023 - 11.10.2023
Timing
23.10.2023 - 17.12.2023
Credits
5 op
Teaching languages
- English
Degree programmes
- From Field to Fork
- Bachelor of Engineering, Agri-food Engineering
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ilkka Latomäki
- Nina Sillvan
Student groups
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
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BIELI22
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IEPFF23FFrom Field to Fork
Objective
The student knows principles of marketing planning, implementation and measurement. Student understands the special characteristics of marketing in the food chain and is able to position a product or a service in the chain. During the course, students improve their skills in the marketing planning either in primary products, processed food or restaurant services.
Content
- Consumer and business purchasing processes
- The role of the customer segmentation in marketing
- Marketing planning and implementation
- Factors affecting pricing in different parts of the food chain
- Marketing mix in B2B and B2C markets
- Measurement and development of marketing
- Advanced section (2 credits) in which the student chooses the marketing of either in primary products, processed food or restaurant services.
Materials
Bergström, S. & Leppänen, A. 2009 (tai uudempi). Yrityksen asiakasmarkkinointi. 13 uudistettu painos. Edita. Helsinki. Saatavissa myös e-kirjana.
Kotler, Philip. Marketing Management 2006.
Grönroos, Christian. Palveluiden johtaminen ja markkinointi
Teaching methods
- Lectures, online-learning , exercises, book examination.
- The course consists of lectures, studying alone or in the group by adapting practice learning material.
- The studies also consist of doing the exercises which requires the utilisation of the literature of the field and case study companies. Students look for and create information in self-directed groups.
Completion alternatives
Student has a possibility for employment integrated learning if he/she fulfills following prerequisites: Students works in a supervisory role and employer has a suitable project to offer for the course
Student can carry out course tasks at Enterprise Team. For further information contact the Head of Enterprise Team
Recognition of prior learning is possible with prior Higher Education Studies
Student workload
Total study hours 135h
Contact learning 24h
Independent and group work 111h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student masters the key principles of marketing and know how to apply them to some extent in the food chain of products and services marketing.
Satisfactory completion of the course requires that the student has written and reported all the given tasks successfully and satisfactorily completed a part examination which focuses on the general principles of the marketing
Assessment criteria, good (3)
The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen.
Assessment criteria, excellent (5)
The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen. The student is also able to build marketing product- and service packages creatively.
Assessment methods and criteria
The evaluation focuses on the student’s applied skills, as evidenced by satisfactorily performing the theory and concepts focusing on the written exam and the development of the exercises given in an acceptable manner.
Qualifications
No prerequisites.
Further information
online-learning 1 point
Enrollment
17.04.2023 - 06.09.2023
Timing
04.09.2023 - 05.11.2023
Credits
5 op
Virtual proportion (cr)
2 op
RD proportion (cr)
3 op
Teaching languages
- English
Degree programmes
- From Field to Fork
- Degree Programme in Food and Hospitality
Teachers
- Kirta Nieminen
Student groups
-
MRESTO22
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RESTO21
-
IEPFF23FFrom Field to Fork
Objective
Students can analyze develop high-quality and customer-oriented menus. The student identifies the professional kitchen business idea and customer needs. Students can analyse the nutrition quality, accountability and profitability of menus. Students can develop menus with ecological, economic, nutritional, cultural and social dimensions. The student knows how to develop recipes in his work and understand the importance of standardized recipes as part of quality.
Content
Menu planning, menu analysis and recipe optimization
Nutritional content, carbon footprint and cost calculations
Food cultures and social dimensions of food
Materials
To be announced at the beginning of the course
Teaching methods
Lectures and working life-oriented development project 5 ects
Employer connections
Working life-oriented development project
Completion alternatives
Identification of prior learning and studification
Student workload
The student's total work volume is 135 hours, of which 97 hours of independent studies, 17 hours of hybrid education and 21 hours of contact teaching. Contact teaching in Prikka requires attendance in accordance with the schedule.
Further information
The course will be arranged in English if needed
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Student can give examples of high quality and customer-oriented menus. The student identifies the professional kitchen business idea and customer needs. Student is able to name factors related to the quality of nutrition, accountability and profitability of menus.
Student is able to name ecological, economic, nutritional, cultural and social dimensions of menus. The student can identify the benefits of optimized recipes in his work and recognizes the importance of standardized recipes as part of quality.
Assessment criteria, good (3)
Student know how to implement high quality and customer-oriented menus. The student identifies the professional kitchen business idea and customer needs, as well as interpret them. Student can analyze the nutrition quality, accountability and profitability of menus. Student can plan menus with ecological, economic, nutritional, cultural and social dimensions. The student knows how to develop recipes in his work and know how to explain the importance of standardized recipes as part of quality.
Assessment criteria, excellent (5)
Student can analyze develop high quality and customer-oriented menus. The student identifies the professional kitchen business idea and customer needs, as well as interpret and apply them. Student can analyze and evaluate the nutrition quality, accountability and profitability of menus. Student can plan and develop menus with ecological, economic, nutritional, cultural and social dimensions. The student knows how to develop recipes in his work and know how to explain and justify the importance of standardized recipes as part of quality.
Assessment methods and criteria
Development project, self- and peer reviews and active participation.
Qualifications
Food Production Processes
Further information
Three credits for R&D
Enrollment
17.04.2023 - 06.09.2023
Timing
04.09.2023 - 17.12.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- From Field to Fork
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Joni Viitala
- Merja Kyntäjä
Scheduling groups
- Pienryhmä 1 (Size: 16. Open UAS: 0.)
- Pienryhmä 2 (Size: 16. Open UAS: 0.)
Student groups
-
BIELI20
-
IEPFF23FFrom Field to Fork
Education groups
- Small group 1
- Small group 2
Objective
Upon completion of the course, the student will
- be able to assess the baking processes and factors affecting to the prdoduct quality
- be able to apply and develop the manufacturing methods in the bakery industry
- learn how to build a milk procesess about unit operations
- be able to understand the manufacturing processes connections to the production technology
- be able to evaluate the ingredients and process steps of the effects of the characteristics of the finished product and know how to make the changes necessary for product quality in manufacturing processes.
Content
Cereal technology:
- Production of bread, pastries and confectionary products
- Pre-prepared dough and
- Cold baking
- Additives
- Quality control
- Machinery used in bakeries
Building-blocks of dairy processing
- Heat exchangers
- Centrifugal separators and milk fat standardisation systems
- Homogenisers
- Membrane filters
- Evaporators
- Deaerators
- Pumps
- Pipes, valves and fittings
- Tanks
- Service systems
- Special dairy products.
Teaching methods
Laboratory training, Moodle tasks and reporting
Student workload
Laboratory work 44 h and autonomous studies 89 h.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Assessment methods and criteria
Compulsory presence in the trainings and quality of the reporting
Qualifications
Food chemistry
Food processes