Sustainability of Food Chain (3 cr)
Code: XX00CX21-3011
General information
Enrollment
13.11.2023 - 12.02.2024
Timing
12.02.2024 - 05.04.2024
Credits
3 op
Virtual proportion (cr)
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Natural Resources, Agriculture and Rural Enterprises
- Degree Programme in Food and Hospitality
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Anu Latva-Reinikka
- Eija Putula-Hautala
- Merja Kyntäjä
- Teija Rönkä
Student groups
-
RESTO23Bachelor of Hospitality Management, Full-time studies
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
-
AGRO23Bachelor of Natural Resources, Agriculture and Rural Enterprises
-
AGRO23ABachelor of Natural Resources, Agriculture and Rural Enterprises
-
AGRO23BBachelor of Natural Resources, Agriculture and Rural Enterprises
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
Materials
Material assigned by teachers.
Teaching methods
Lectures and assingments during lectures
Pre-material and assingments
Lectures are obligatory. Those not present are given compensatory assignments.
Student workload
Totally 80 h.
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.
Assessment methods and criteria
Approved assignments and participation.
Qualifications
Structure of Food Chain