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Sustainability of Food Chain (3 cr)

Code: XX00CX21-3005

General information


Enrollment
14.11.2022 - 03.02.2023
Registration for the implementation has ended.
Timing
23.01.2023 - 21.04.2023
Implementation has ended.
Number of ECTS credits allocated
3 cr
Local portion
3 cr
Mode of delivery
Contact learning
Unit
SeAMK Agriculture
Campus
SeAMK Seinäjoki, Frami
Teaching languages
Finnish
Degree programmes
Bachelor of Engineering, Food Processing and Biotechnology
Bachelor of Natural Resources, Agriculture and Rural Enterprises
Bachelor of Hospitality Management
Teachers
Anu Latva-Reinikka
Margit Närvä
Eija Putula-Hautala
Merja Kyntäjä
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

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

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