Sustainability of Food Chain (3 cr)
Code: XX00CX21-3018
General information
- Enrollment
- 10.11.2025 - 14.01.2026
- Registration for introductions has not started yet. Registration starts :startDate
- Timing
- 02.02.2026 - 02.04.2026
- The implementation has not yet started.
- Number of ECTS credits allocated
- 3 cr
- Local portion
- 1 cr
- Virtual portion
- 2 cr
- Mode of delivery
- Blended learning
- 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
- Open University of Applied Sciences
- Teachers
- Anu Latva-Reinikka
- Eija Putula-Hautala
- Merja Kyntäjä
- Teija Rönkä
- Groups
-
BIELI25Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
-
AGRO25Bachelor of Natural Resources, Agriculture and Rural Enterprises
- 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
Lectures and assingments during lectures
Pre-material and assingments
Student workload
Totally 80 h.
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.
Qualifications
Structure of Food Chain