CURRICULA > MASTER-LEVEL DEGREE PROGRAMMES > MASTER'S DEGREE PROGRAMME IN FOOD CHAIN DEVELOPMENT > MASTER'S DEGREE PROGRAMME IN FOOD CHAIN DEVELOPMENT

Master's Degree Programme in Food Chain Development

2017

Classification
Select visible years, semesters and periods (when only one year is selected) by clicking buttons below. (S = Spring, A = Autumn)
Year of study 1 2
Search: ECTS 1 2 1A 1S 2A 2S 1 2 3 4 5 1 2 3 4 5 1
COMPULSORY ADVANCED STUDIES
                                 
Development and research 5
 
     
                 
Changes in Operational Environment and Future Developments 5  
   
           
       
Risk Management 5  
   
           
       
510501002.52.5000550000
OPTIONAL ADVANCED STUDIES
                                 
New production methods in food sector 5
 
     
                 
Developing the Food Chain from Customers Perspective 5
 
     
                 
Developing of the Nutritional Quality 5
   
       
           
Management of Product Development 5
   
       
           
Supply Chain Development 5
   
         
           
Current Questions in Nutrition and Health Promotion 5  
   
           
       
Nutrition Project 5  
     
             
 
Marketing and Customer Behaviour Project 5  
   
           
     
251510157.57.5553.35.85.82.554.21.71.70
FREE CHOICE STUDIES
(Choose one)
                                 
Customer Relationship Management 5                                  
Leadership skills of the future 5                                  
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MASTER'S THESIS
(Select 30 ECTS)
                                 
Master's Thesis 30                                  
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ECTS credits per period / semester / academic year 6060606060606060606060606060606060

Studies of syllabus is planned so 60 credits are studied in academic year. Planned syllabus may change during studies.

Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.

PROFILE OF THE PROGRAMME
In the studies of Food Chain Management there are various courses in the area of studying methods, operational environment analysis, business management, process management, nutrition and marketing. Hospitality management based students may concentrate in courses under the tittle “Nutrition competence in the food chain ” and "Customer-centric approach in the food chain". In the thesis process the student deepens her/his competence in her/his subject area.


OCCUPATIONAL PROFILES
The graduates from the degree program are qualified to expert level to work in various companies and organization in the area of food chain


PEDAGOGICAL APPROACH
During the studies constructivism is a main approach. Teacher is coaching students to ask for theoretical knowledge and use their working life experience to develop their competence. As a tools essays, practical assignments and various plans for real working life are used.