Sustainability of Food Chain (3 cr)

Code: XX00CX21-3014

General information

Enrollment: 11.11.2024 - 27.01.2025; Registration for the implementation has ended.

Timing: 20.01.2025 - 04.04.2025; Implementation has ended.

Number of ECTS credits allocated: 3 cr

Local portion: 1 cr

Virtual portion: 2 cr

Unit: SeAMK Agriculture

Campus: SeAMK Seinäjoki, Frami

Teaching languages: Finnish

Degree programmes: Bachelor of Engineering, Food Processing and Biotechnology; Bachelor of Natural Resources, Agriculture and Rural Enterprises; Degree Programme in Food and Hospitality

Teachers: Anu Latva-Reinikka; Eija Putula-Hautala; Merja Kyntäjä; Teija Rönkä

Groups: AGRO24
Bachelor of Natural Resources, Agriculture and Rural Enterprises; BIELI24
Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies; RESTO24
Bachelor of Hospitality Management, Full-time studies

Course: XX00CX21

Evaluation scale

1-5

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

Independent web-studies.
Lectures and assingments during lectures

Student workload

Totally 80 h.

Assessment criteria, satisfactory (1)

Assessment criteria, approved/failed

The course is graded as pass/fail.
Pass: The student can explain the dimensions of the responsible food chain.

Qualifications

Structure of Food Chain

Further information

Oppitunneilla alustetaan teemaosioiden tehtäviä.