Structure of Food ChainLaajuus (3 cr)
Code: XX00DT52
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 into account these starting points. The student can apply his 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 - 31.12.2024
Timing
01.01.2025 - 25.04.2025
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
- Kirta Nieminen
- Merja Kyntäjä
Student groups
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TAVAYLARUOKA24SSecondary-Education Pathway Studies, 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
Evaluation scale
1-5
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 into account these starting points. The student can apply his 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.