Sustainability of Food Chain (3 cr)
Code: XX00CX21-3005
General information
Enrollment
14.11.2022 - 03.02.2023
Timing
23.01.2023 - 21.04.2023
Credits
3 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Hospitality Management
- Bachelor of Natural Resources, Agriculture and Rural Enterprises
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Anu Latva-Reinikka
- Margit Närvä
- Eija Putula-Hautala
- Merja Kyntäjä
- Teija Rönkä
Student groups
-
RESTO22
-
BIELI22
-
AGRO22A
-
AGRO22B
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
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.
Qualifications
Structure of Food Chain