Sustainable Food System (6 cr)

Code: 8B00DA86-3001

General information

Enrollment: 22.04.2024 - 18.09.2024; Registration for the implementation has ended.

Timing: 12.08.2024 - 18.12.2024; Implementation has ended.

Number of ECTS credits allocated: 6 cr

Local portion: 6 cr

Mode of delivery: Contact learning

Campus: SeAMK Seinäjoki, Frami

Teaching languages: English

Seats: 0 - 100

Degree programmes: Bachelor of Engineering, Agri-food Engineering

Teachers: Jarmo Alarinta; Margit Närvä

Scheduling groups: Avoin AMK (Ei koske tutkinto-opiskelijaa) (Size: 50 . Open UAS : 50.)

Groups: AFE22
Bachelor of Engineering, Agri-Food Engineering , full time studies; AFE23
Bachelor of Engineering, Agri-Food Engineering , full time studies

Small groups: Open UAS (Doesn't apply to degree student)

Course: 8B00DA86

Evaluation scale

1-5

Objective

The student can describe a food loss globally at different stages of the food chain, environmental and regulatory considerations of food packages and side streams of food industry. The student can analyse the wholeness of the global food system and to estimate its sustainability on the life cycle analysis. The student can assess the role of consumer involvement in developing the sustainable food system

The student gets readiness to the problem solving.

Content

- Global food system
- Life cycle analysis
- Definition of the food loss
- Reasons and reducing means for the food loss in Finland and globally
- Packages of food products and their environmental effects
- Sidestreams of food industry
- Consumer involvement

Assessment criteria, satisfactory (1)

The student can explain the basic principles of global food system, the underlying factors of the food loss, packages of food products and their environmental affects, sidestreams of food industry and the role of consumer involvement. Student can describe these concepts satisfactorily and are familiar with practical applications.

Assessment criteria, good (3)

The student can clearly describe global food system, the underlying factors of the food loss, packages of food products and their environmental affects, sidestreams of food industry and the role of consumer involvement. and are able to describe them well. The student has the good command of the practical applications.

Assessment criteria, excellent (5)

The student can clearly describe and analyse the global food system, the underlying factors of the food loss, packages of food products and their environmental affects, sidestreams of food industry and the role of consumer involvement. She/he has the excellent command of practical applications.