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Sustainability of Food Chain (3 cr)

Code: XX00CX21-3001

General information


19.04.2021 - 30.01.2022


24.01.2022 - 08.04.2022


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


  • Anu Latva-Reinikka
  • Margit Närvä
  • Leena Arjanne
  • Merja Kyntäjä
  • Teija Rönkä

Responsible person

Teija Rönkä

Student groups

  • RESTO21A
  • AGRO21A
  • BIELI21
  • RESTO21
  • BIELI21A


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.


- 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

Group work
self study

Student workload

Totally 80 h
Contact learning 15 h, autonomous study 65 h

Evaluation scale


Assessment criteria, satisfactory (1)


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


Structure of Food Chain