Skip to main content

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

Go back to top of page