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
-
MAGRO23Bachelor of Natural Resources
-
MRESTO23Degree 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