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
- 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
-
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 can explain the dimensions of the responsible food chain.
Assessment methods and criteria
Approved assignments
Qualifications
Structure of Food Chain