Study Guide

Objective

The student knows the origin of Finnish food and history of food, from primary production to the consumer, as well as each step of the main processes in such a way that he is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes, and thus be able to solve their own special area development issues as part of a whole and will be able to cooperate with other stair experts chain. Students identify changes in the food chain in action in recent years and understand the importance of change in the future. Students get also familiar with circular and bioeconomy, especially the role of Finnish forest.

Content

- Finnish food system
- circular economy and bioeconomy as concept
- the main crops of Finnish agricultural production and the use of food as well as quality factors
-animal husbandry: the main products and fodders, as well as the main product quality factors
-most significant global food raw materials and product features
-basic technological processes in the bakery-, dairy- and meat sector, the quality of the raw material and its importance in production processes
-basic food processing methods and the importance of the quality elements of food service production
-the most typical by products of food chain and forests
-the main dimensions of the chemical, biological and microbiological quality which are common for the whole food chain
-main actors working in the food chain

Materials

Material provided by the lecturers.

Teaching methods

Learning by doing, field /enterprise visits, learning diary.

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student is familiar with Finnish food system and bioeconomy. The student can compare Finnish food system and bioeconomy to the systems of own country. Student know main actors in food chain. The student can describe the components of the circular economy. The student knows the typical products dealing with Finnish forests.

Assessment criteria, good (3)

The student masters the key principles of bioeconomy and Finnish food system and can compare them to the systems of own country.
Student can describe the general principles of food system and bioeconomy in Finland and can compare situation in different European countries. The student can give examples of ways to implement the circular economy in Finnish bioeconomy. The student knows the typical products and services dealing with Finnish forests.

Assessment criteria, excellent (5)

The student can describe the Finnish food system- from primary production to the consumer, as well as each step of the main processes in such a way that he is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes, and thus be able to solve their own special area development issues.
The student can give examples of ways to implement the circular economy in Finnish bioeconomy. The student knows the typical products and services dealing with Finnish forests and can value the importance of the forests as food and energy provider.
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Assessment methods and criteria

Active participation, the learning diary ( also in video format ).

Assessment criteria, good (3)

The student masters the key principles of bioeconomy and Finnish food system and can compare them to the systems of own country.

Satisfactory completion of the course requires that the student has written and reported all the given tasks successfully and satisfactorily completed a part examination which focuses on the general principles of food system and bioeconomy.

Assessment criteria, excellent (5)

The student masters the main principles of Finnish food system and bioeconomy in some parts.

Assessment criteria, approved/failed

The student masters the main principles of Finnish food system and bioeconomy in all parts.

Further information

Obligatory to the exchange student at School of Food and Agriculture