Sustainability of Food Chain (5 cr)
Code: YE00BI09-3013
General information
Enrollment
19.04.2021 - 12.09.2021
Timing
16.09.2021 - 17.12.2021
Credits
5 op
Virtual proportion (cr)
4 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Natural Resources, Agriculture and Rural Enterprises
- Degree Programme in Food and Hospitality
- Open University of Applied Sciences
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Anu Latva-Reinikka
- Margit Närvä
- Anna Tall
- Leena Arjanne
- Kirta Nieminen
- Merja Kyntäjä
- Teija Rönkä
Responsible person
Teija Rönkä
Student groups
-
MBIELI21
-
MAGRO21
-
MRESTO21
Objective
Student knows the dimensios 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
- Economic responsibility and local market presence
Teaching methods
Lectures, assignments, group work
Student workload
Student's work load 133,5 hours.
realization.localizedApproveRejectDescription
Approved: The student knows the dimensions of the responsible food chain. The student has completed tasks, and actively participated in the course.
Evaluation scale
Passed/failed
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 assingments
Active participation
Qualifications
Structure of Food Chain