Structure of Food Chain (5cr)

Evaluation scale

1-5

Objective

The student knows the origin and history of food, from primary production to the consumer, as well as each step of the main processes in such a way that he is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes, and thus be 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. Students identify changes in the food chain in action in recent years and understand the importance of change in the future

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 the chemical, biological and microbiological quality which are common for the whole food chain
-main actors working in the food chain

Materials

The literature and other material will be researched by the particular group

Teaching methods

Lectures
Workshops
Group work
Online Material

Student workload

The work load of the study is,
-26 h lectures
-10 h workshops
-4 h seminar
-94 h group work

Assessment criteria, approved/failed

Accepted: Students must have completed the tasks / sections passed on and actively participated in the course. The student knows the basic concepts and methods related to and are able to apply them in solving conventional issues. He is able to integrate what they have learned with previous experiences in the topic

Further information

Work shops and seminar are obligatory