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Sustainability of Food Chain (3 cr)

Code: XX00CX21-3002

General information


Enrollment

19.04.2021 - 30.01.2022

Timing

24.01.2022 - 08.04.2022

Credits

3 op

Teaching languages

  • Finnish

Degree programmes

  • Degree Programme in Agriculture and Rural Enterprises
  • Degree Programme in Food and Hospitality
  • Degree Programme in Food Processing and Biotechnology

Teachers

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

Responsible person

Teija Rönkä

Student groups

  • RESTO21B
  • AGRO21B
  • BIELI21B

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