Food and Environment (MMPG1120)

Food and Environment, 5 cr - MMPG1120

Food and Environment (MMPG1120-3005), 13.02.2023 – 19.05.2023,
5 cr (MPT22S1, ...) — Face-to-face + -
Language of instruction

English

Timing

13.02.2023 - 19.05.2023

Lecturer(s)

Francesca Allievi

Planned learning activities, teaching methods and guidance

The course will use group work and in-class workshops. Assignments will include group and individual assignments.

Learning materials and recommended literature

Suggested literature includes selected chapters from the book "Achieving the Sustainable Development Goals Through Sustainable Food Systems" https://www.springer.com/gp/book/9783030239688

Working life cooperation

The course aims at developing up to date knowledge on food sustainability issues, as well as interpersonal skills that are crucial in working life.

Campus

Main Campus

Exam dates and re-exam possibilities

No exams. Grading done through assignments.

Internationality

Several international case studies will be presented during the course. The UN Sustainable Development Goals will be presented and used as a framework for the course. Depending on the schedule, there is also a possibility that students will work virtually together with students from another Bachelor course from Universita' La Sapienza in Rome, Italy.
The Food Sustainability Index educational tool will also be used during class.

Learning assignments and student workload

Lectures and workshops 40h Independent study (incl. virtual studies)30h Group study30h Assignments 35 In total 135h

Enrollment

01.11.2022 - 05.01.2023
Groups
- MPT22S1
- ZJAMPT22S1
Alternative learning methods

Assignments are usually structured as follows, possible changes are communicated in the beginning of the course:
Sustainable Food Systems media follow-up - individual, pass/fail
Global Environmental Challenges and Food Security - group work, graded 0-5, 30% of final grade
Evaluating the environmental impact of foods - group work, graded 0-5, 40% of final grade
Article analysis - individual, graded 0-5 30% of final grade
Reflection on learning – individual, pass/fail

Seats

0 - 40

Assessment methods

Class attendance should be considered compulsory.

Degree Programme

Bachelor's Degree Programme in Service Business

Mode of delivery

Face-to-face

Unit

School of Business
Food and Environment (MMPG1120-3006), 13.02.2023 – 19.05.2023,
5 cr (ZJA23KM, ...) — Online learning + -
Language of instruction

English

Timing

13.02.2023 - 19.05.2023

Lecturer(s)

Francesca Allievi

Planned learning activities, teaching methods and guidance

The course will use group work and workshops. Assignments will include group and individual assignments.

Learning materials and recommended literature

At least one webinar related to a relevant topic of the course will be organized.

Suggested literature includes selected chapters from the book "Achieving the Sustainable Development Goals Through Sustainable Food Systems" https://www.springer.com/gp/book/9783030239688

Working life cooperation

The course aims at developing up to date knowledge on food sustainability issues, as well as interpersonal skills that are crucial in working life.

Exam dates and re-exam possibilities

No exams, grading done through assignments.

Internationality

Several international case studies will be presented during the course. The UN Sustainable Development Goals will be presented and used as a framework for the course.
The Food Sustainability Index educational tool will also be used during class.

Learning assignments and student workload

135h

Enrollment

01.11.2022 - 05.01.2023
Groups
- ZJA23KM
- ZJAMPT22SM
- MPT22SM
Alternative learning methods

Assignments are usually structured as follows, possible changes are communicated in the beginning of the course:
Sustainable Food Systems media follow-up - individual, pass/fail
Global Environmental Challenges and Food Security - group work, graded 0-5, 30% of final grade
Evaluating the environmental impact of foods - group work, graded 0-5, 40% of final grade
Article analysis - individual, graded 0-5 30% of final grade
Reflection on learning – individual, pass/fail

Seats

0 - 40

Assessment methods

Avoin amk 4 (polku)

Avoin AMK 5

Vaihto-opiskelijat 10 (not translated)

Degree Programme

Bachelor's Degree Programme in Service Business

Mode of delivery

Online learning

Share of virtual studies

5 cr

Unit

School of Business

Student
- understands the concept of sustainable food system and the meaning of the closed circuit
- is aware of the global environmental challenges for food
- understands the consequences of final foods
- is able to measure environmental impact of food
- understands the meaning of food security both at local and global level

Sustainable food system and chain Global environmental challenges
Final foods and their consequences
Measuring environmental impact of food
Food security

Food Culture

For the general assessment criteria of the competence generated by the Bachelor of Hospitality Management degree, please see the website of JAMK University of Applied Sciences (www.jamk.fi/english/forstudents/studyguide). The learning outcomes of a course will be assessed in accordance with its learning objectives on the basis of the skills and knowledge and general competences specified in The National and European Quality Management Systems (NQF/EQF, level 6). The student displays the achievement of the learning objectives for the course through versatile learning assignments.
In addition to the core competence required for grade 1, the student identifies what Food & Environment means and understands the factors affecting it.

In addition to the core competence required for grade 2, the student is capable of making use of the knowledge learnt.

In addition to the core competence, for grade 3 the student has a command of the skills listed below: the student is able to analyse topical phenomena associated with food & environment and he is familiar with both local and global situation. He is able to apply the knowledge for a chosen case.

In addition to the core competence, for grade 4 student is able to develop the case applied based on argumentation and is also capable of making use of the skills learnt in a critical and innovative way.

In addition to the core competence, for grade 5 student is able to present excellent theoretical and practical contribution. He shows creative and critical skills when completing the course assignments and uses international research information in all his work.

Unless otherwise specified in the curriculum, successfully completed courses will be assessed using a five-point scale: 5 (Excellent), 4 (Very Good), 3 (Good), 2 (Satisfactory), and 1 (Sufficient). A course will be graded as a 0 (Fail) if the student is unable to achieve the minimum objectives of the course. In special cases, a course may be graded as an S (Pass) or a 0 (Fail).

In addition to the core competence for grade 1 and 2, for grade 3 you will command the following skills: analysis of topical phenomena associated with food & environment; familiarity with both local and global situation: ability to apply the knowledge to a chosen case.

In addition to the core competence for grade 1, 2 and 3, for grade 4 you will be able to develop the case applied based on argumentation and will also use the skills learnt in a critical and innovative way.

In addition to the core competence for grae 1, 2, 3 and 4, for grade 5 student you will be able to present excellent theoretical and practical contribution, showing creative and critical skills when completing the course assignments, and using international research information.

Food and Environment, 5 cr - MMPG1120

Upcoming implementations