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Sustainability of Food Chain (3 cr)

Code: XX00CX21-3007

General information


Enrollment

16.01.2023 - 20.02.2023

Timing

13.02.2023 - 21.04.2023

Credits

3 op

Virtual proportion (cr)

3 op

Teaching languages

  • Finnish

Degree programmes

  • Bachelor of Hospitality Management
  • Bachelor of Natural Resources, Agriculture and Rural Enterprises

Teachers

  • Anu Latva-Reinikka
  • Margit Närvä
  • Eija Putula-Hautala
  • Merja Kyntäjä
  • Teija Rönkä

Student groups

  • MAGRO23
    Bachelor of Natural Resources
  • MRESTO23
    Degree Programme in Food and Hospitality, Part-time studies

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, autonomous studies.

Student workload

81 h

Evaluation scale

Passed/failed

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.

Assessment methods and criteria

Active participation. Approved assignments.

Qualifications

Structure of Food Chain