Food Loss and its Reduction (2 cr)

Objectives (course unit)

After the course, the student can… • Estimate the amount of food loss and different types of losses (kitchen, plate and serving losses) • Can use his / her expertise to develop companies or other organizations to prevent food loss • Identify financial opportunities and limitations of food loss in working life • Understand the importance of legislation and regulation related to food loss

Content (course unit)

Introduction, objectives and practices, assignment Food loss types and timely variation in food loss amounts The economic meaning and environmental impact of food loss Food loss business and utilization of food loss Case studies and regulation

Assessment methods and criteria

Skill tests and essays

Assessment scale

1-5

Teaching methods

Online lectures, skill tests and essay 2 ects

Student workload

Total number of students working 54 h independent online education

Completion alternatives

To be announced at the beginning of the course

Further information

Verkkoluennot, osaamistestit ja essee