Sustainability of Food Chain (3 cr)
Code: XX00CX21-3001
General information
- Enrollment
-
19.04.2021 - 30.01.2022
Registration for the implementation has ended.
- Timing
-
24.01.2022 - 08.04.2022
Implementation has ended.
- Number of ECTS credits allocated
- 3 cr
- Local portion
- 3 cr
- Mode of delivery
- Contact learning
- Campus
- SeAMK Seinäjoki, Frami
- Teaching languages
- Finnish
- Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
- Bachelor of Natural Resources, Agriculture and Rural Enterprises
- Degree Programme in Food and Hospitality
- Teachers
- Anu Latva-Reinikka
- Margit Närvä
- Leena Arjanne
- Merja Kyntäjä
- Teija Rönkä
- Teacher in charge
- Teija Rönkä
- Course
- XX00CX21
Evaluation scale
1-5
Objective
Student knows the dimensions of the responsible food chain. Those dimensions are environmental impacts of the food chain, food safety, nutrition, well-being at work, animal welfare, economic responsibility and local market presence.
Content
- The significance of responsible food chain in globally
- Environmental responsibility of the food chain
- Safety food and traceability
- Nutritional recommendations
- Well-being at work
- Animal welfare as one dimension of the responsible food chain
- Economic responsibility and local market presence
Teaching methods
Lectures
Group work
self study
Student workload
Totally 80 h
Contact learning 15 h, autonomous study 65 h
Assessment criteria, satisfactory (1)
x
Assessment criteria, approved/failed
The course is graded as pass/fail.
Pass: The student can explain the dimensions of the responsible food chain.
Qualifications
Structure of Food Chain