Curricula of From Field to Fork

Agriculture and Forestry in Finland 3 ECTS

Students will learn the technology of Finnish Agriculture and Forestry along with how it has shaped Finnish society. Students get acquainted with livestock production in Finland and learn the basic terms and concepts of animal husbandry and the Animal Welfare Act. They can explain common farming practices, and know the principles of management of disease risks and the manufacturing of quality products.

Students will learn how farm life is constantly changing but remains a corner piece of Finnish self-sufficiency and pride. Studies will focus on how technical and social developments have impacted the quality of life for farm owners, skilled laborers and neighboring communities.

 

Farm practice/Food Service Practice 3 ECTS

The purpose of practical training is to provide students with the opportunity to acquire practical foundation for furthering their knowledge and skills needed to complete their UAS degree. Upon completion of the practical training, students will be competent in working on an ordinary family farm using effective, safe and ecological working methods. In Food Service Practice students will get a clear picture of the jobs, job descriptions and responsibilities in the food service business. Students will have participated in a diverse range of activities in food production while considering profitability, technology, safety and customer service.

 

Finnish Perspectives on Energy Management 3 ECTS

Students will be able to define the basic concepts of energy. They can list the most important arguments for different energy choices to farm and rural buildings as well as understand the importance of CHP energy plants on producing power and heat for cities. Students will understand the importance of bioenergy as a part of the current and future energy policies in Finland. Students will be familiar with the production process and logistics of the most common bioenergy sources in Finland.

 

Food Chemistry 3 ECTS

Food chemistry is a study of the composition and properties of food, the chemical changes it undergoes during handling, processing and storage, and the principles underlying the improvement of food.
The aim of this option is to give students an understanding of the chemistry of important molecules in food and the contribution that chemistry has made (and continues to make) towards maintaining and improving the quality and cost of food, adequacy of food supplies and food safety.

 

Leadership 3 ECTS

Students will gain an understanding of the habits of highly successful people; gain an understanding of what constitutes effective communication; gain an understanding of how to plan for and run effective meetings; gain an understanding of leadership, management, qualities of effective leaders, and leadership styles as they apply to their working and personal lives.

 

English (if foreign language) 3 ECTS

 

Projects (agriculture) 10 ECTS

 


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