Sustainability of Food Chain (3 cr)
Code: XX00CX21-3001
General information
Enrollment
19.04.2021 - 30.01.2022
Timing
24.01.2022 - 08.04.2022
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
- Anu Latva-Reinikka
- Margit Närvä
- Leena Arjanne
- Merja Kyntäjä
- Teija Rönkä
Responsible person
Teija Rönkä
Student groups
-
RESTO21A
-
AGRO21A
-
BIELI21
-
RESTO21
-
BIELI21A
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
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
x
Assessment criteria, approved/failed
The course is graded as pass/fail.
Pass: The student knows the dimensions of the responsible food chain. The student has completed tasks, the exam and actively participated in the course.
Assessment methods and criteria
Approved assignments
Qualifications
Structure of Food Chain