Sustainable Food Production (5 cr)

Evaluation scale

Pass/Fail

Content scheduling

Peltopäivä Saarijärven kampuksella syyskuussa 2020.
Tarkka aika ilmoitetaan myöhemmin.

Objective

The student is familiar with the global and local agri-food system from the primary production to food retail and consumption. The student understands the main principles of agro-ecology.
The student recognises animal production as part of the food production chain. He/she is familiar with farm animals and understands the significance of and requirements for the production conditions. The student understands the significance of farm animal feeding, breeding and welfare for the final product. He/she is able to apply the information in practice and understands the ethical aspects of animal production in terms of gastronomy.

The student is able to take soil fertility samples and has basic understanding of soil fertility. He/she has basic knowledge of sustainable farmland management. The student knows good agricultural practice concerning potato, bread and food grain, canola and root vegetables and recognises ways for achieving good production quality. He/she is familiar with the measurement of bread making quality of grain (the falling number method).

Content

Global and local agri-food system and agro-ecology
- agri-technologies, food manipulating, food retail, purchasing law.
- ecosystems, resources, biodiversity
Animal production
- Species and breeds of farm animals and their requirements on feeding, conditions, breeding and wellbeing
- Animal products in terms of primary production
- National requirements for animal production: acts, decrees and recommendations
Crop farming
- Soil fertility and analysis
Crop farming: bread and food grain, potato, canola and root vegetables
- The economic affect of the production line
Responsibility in a professional kitchen

Materials

Seppänen, M., Kurppa, S., Rinne, M. & Alakukku, L. 2019. Ruokaa –Kestävä maata-lous ja ruoantuotanto. Tallinna: Maahenki Oy

Sage, Colin. 2012. Environment and Food. Abingdon, UK & New York: Routledge.

Teaching methods

Lectures
Assignments
Independent study
Workshops

Employer connections

Visiting lecturers

Exam schedules

Opintojakson suoritus (hyväksytty / hylätty) arvioidaan yksilö- ja ryhmätehtävien perusteella.
Opintojaksolla ei ole erillistä tenttiä.

Student workload

Intensive study 50 h
Distance learning 50 h (virtual study, independent work)
Group work 35 h

Assessment criteria, approved/failed

The student understands primary production as part of the food production chain and has basic knowledge of raw material production. The student has a clear understanding of the concepts, phenomena and sectors of sustainable food production. He/she recognises the global and local structure and operations of the food chain and is aware of the restrictions of the Act on Public Contracts. Reporting is illustrative and clear.

Qualifications

Food and Environment course

Further information

Guiding feedback, developmental evaluation
Peer feedback, peer review
Self-assessment