Structure of Food Chain (3 cr)

Evaluation scale

Passed/failed

Objective

The student knows the origin and history of food, from primary production to the consumer. Student is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes and thus is 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. Student can identify changes in the food chain in action in recent years.

Content

-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 main dimensions of quality which are common for the whole food chain -main actors working in the food chain and employability in Finland

Materials

Will be assigned at the beginning of the course and researched during lectures

Teaching methods

Lectures online Assignments Group work Online material

Student workload

The work load of the study is 134 hours: -lectures -workshops -Independent study -Group Work