Skip to main content

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

  • RESTO23
    Bachelor of Hospitality Management, Full-time studies
  • BIELI23
    Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
  • AGRO23
    Bachelor of Natural Resources, Agriculture and Rural Enterprises
  • AGRO23A
    Bachelor of Natural Resources, Agriculture and Rural Enterprises
  • AGRO23B
    Bachelor 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 can explain the dimensions of the responsible food chain.

Assessment methods and criteria

Approved assignments and participation.

Qualifications

Structure of Food Chain