Development of food process (5 cr)
Code: 8F00CG28-3002
General information
Enrollment
01.04.2020 - 01.09.2021
Timing
01.08.2021 - 31.12.2021
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Master's Degree Programme in Food Chain Development
- Master of Hospitality Management, Food Chain Development
Teachers
- Jarmo Alarinta
- Margit Närvä
- Kirta Nieminen
Student groups
-
YRKK20I
-
YRKK20R
Objective
The student can evaluate the food supply chain. The student can evaluate the dependence of the different activities of the supply chain and especially significance of the production process as a part of the supply chain. The student can analyse the significance of new food processing methods in the control of food safety and production process.
Content
- Food supply chain as business process
- The production process of the food as part of the supply chain
- New food processing methods
- Effect of the production process on the food safety, quality and self-life of the product
Materials
Dani, S. 2015. Food supply chain management and logistics: From farm to fork. Kogan Page.
Fellows, P.J. 2017. Food processing technologies principles and practices.
Articles
Teaching methods
Lectures, assignments
Student workload
Total work load of the course: 135 h
- of which scheduled studies: 24 h
- of which autonomous studies: 101 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has participated in the course working. The student has pointed out the ability to understand the food supply chain, the significance of the production process and the new methods of the food processing as a whole with the study module. The student has been able to utilise the basic concepts of the subject matter in the tasks of the study module and in the examination.
Assessment criteria, good (3)
The student has participated in the course working actively. The student has pointed out the ability to analyse the food supply chain, the significance of the production process and the new methods of the food processing as a whole with the study module. The student has been able to adapt the concepts of the subject matter in the tasks of the study module and in the examination.
Assessment criteria, excellent (5)
The student has participated in the course working actively. The student has pointed out the ability to evaluate the food supply chain, the significance of the production process and the new methods of the food processing as a whole with the study module. The student has been able to adapt the concepts of the subject matter and able to produce new solutions in the tasks of the study module and in the examination.