FoodTech and the Future of Food Production and Consumption - HOS018AS2AE - Opinto-opas

FoodTech and the Future of Food Production and Consumption, 5 cr - HOS018AS2AE

Upcoming implementations

FoodTech and the Future of Food Production and Consumption HOS018AS2AE-3004 23.03.2026-15.05.2026 5 op (VIRTUAL, ...) +-
Teaching methods and instruction

Will be informed in the beginning of studies.

Learning material and recommended literature

Material provided by the lecturer

Working life connections

Will be informed in the beginning of studies.

Campus

Haaga Campus

Exam dates and re-exam possibilities

Will be informed in the beginning of studies.

Teaching language

English

Internationality

Will be informed in the beginning of studies.

Timing

23.03.2026 - 15.05.2026

Content scheduling

Will be informed in the beginning of studies.
Groups
- VIRTUAL
- HOST3HA1
Alternative learning methods

Will be informed in the beginning of studies.

Teachers

Pasi Tuominen, Joel Pakalén

Seats

15 - 70

Further information

Will be informed in the beginning of studies.

Degree Programme

HOST Strategic Hospitality Management

R&D proportion

0.00 cr

Virtual proportion

0.00 cr

Evaluation scale

H-5
FoodTech and the Future of Food Production and Consumption HOS018AS2AE-3003 23.03.2026-15.05.2026 5 op (MALTA2025K, ...) +-
Campus

Haaga Campus

Teaching language

English

Timing

23.03.2026 - 15.05.2026
Groups
- MALTA2025K
- REE4HA1
- CONTACT
- EXCH
Teachers

Pasi Tuominen, Ville Parkkinen

Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

R&D proportion

0.00 cr

Virtual proportion

0.00 cr

Evaluation scale

H-5

Current implementations

FoodTech and the Future of Food Production and Consumption HOS018AS2AE-3002 24.03.2025-16.05.2025 5 op (RE4HA4, ...) +-
Teaching methods and instruction

Lectures, guest lectures, site visits, flipped learning.

Learning material and recommended literature

Material provided at the start of the course.

Working life connections

Real-world industry projects and examples. Site visits to companies. Guest lecturers from industry.

Campus

Haaga Campus

Exam dates and re-exam possibilities

There is no exam.

Teaching language

English

Internationality

International case-examples, international resources.

Timing

24.03.2025 - 16.05.2025

Learning assignments

The course includes both group and individual assignment(s).

Enrollment

02.01.2025 - 21.03.2025

Content scheduling

Contact lessons are on Tuesdays and Thursdays from 11:00 to 13:45 in classroom G317.

From 1.4. onwards, classes start with a short meeting in the "Valopiha garden."

Preliminary timetable, changes are possible:

Week 1:

25.3. Introduction of the course and who we are

Pleasant tasting, and let's get to know what data is and how we can use it

27.3. In-class activity, How and what data is used in the restaurant today and how do we utilize it?

Case Kotipizza at 12.30-

Week 2:

1.4. Course assignment introduction, Blokgarden

3.4. Primary production 2.0. In-class Activity

Sustainable food production from smart greenhouses- vertical farming, space farming

Week 3:

8.4. Visiting lecture: Miikka Inkinen, MatrFoods

10.4. Restaurant of the Future

Service robotics, AI

Week 4:

15.4. New consumption channels

direct-to-consumer foods, subscription-based food; food vending machines

17.4. Kitchen of the Future

3D printing, AI

Week 5:

22.4. Introduction to GMO, Solein, cellular agriculture

New ingredients to feed the growing world population

24.4. Visitors from the Blokgarden, today we are focusing on our garden

Week 6:

29.4. Mini-presentations / mid-course check on how group assignments are going (Future Restaurant 2050 & Blokgarden)

Week 7:

6.5. Blokgarden assignment final presentations

8.5. Restaurant 2050 assignment final presentations

Week 8:

13.5. Harvest festivals

15.5 Dismantling of the course assignment
Groups
- RE4HA4
- MALTA2025K
- CONTACT
- EXCH
Alternative learning methods

Please see Haaga-Helia's RPL guidelines at: https://www.haaga-helia.fi/en/career-planning/recognition-learning

Teachers

Aarni Tuomi, Ville Parkkinen

Seats

15 - 40

Further information

1-5

Degree Programme

EXPER Hospitality and Tourism Experience Management

R&D proportion

0.00 cr

Virtual proportion

0.00 cr

Evaluation scale

H-5

Past implementations

No past implementations yet.

*Is able to identify and critically discuss key technological trends and new production techniques impacting the future of food
*Is able to critically assess the viability of leveraging emerging technology in building new food-related products and value propositions in the context of hospitality business
*Is able to evaluate different food technologies’ broader impacts on the local and global food supply chain

*Contemporary trends and innovations in food production
*Contemporary trends and innovations in food consumption
*Building new food-related products and value propositions in hospitality business
*FoodTech as par of local and global food supply chains
*Future of food

Lectures, guest lectures

Material provided by the lecturer

Cell-cultured meat? 3d-printed food? Insects? Protein made from air? Innovation in food technology is critical to feed the growing global population. Join this course to understand how what we eat is changing, and how you could be a part of that change.

When the implementation type of the course is CONTACT, ONLINE or BLENDED it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

The student is able to recognise key developments in how food is produced and consumed. The student is able to discuss the viability of leveraging emerging technology in building new food-related products and value propositions in the context of hospitality business. The student understands the basic connection between food technology and the global and local food supply chain.

The student is able to analyse key developments in how food is produced and consumed. The student is able to argue for the viability of leveraging emerging technology in building new food-related products and value propositions in the context of hospitality business. The student is able to analyse the connection between food technology and the global and local food supply chain.

The student is able to critique key developments in how food is produced and consumed. The student is able to develop new ways for leveraging emerging technology in building new food-related products and value propositions in the context of hospitality buisness. The student is able to develop innovative ideas for using food technology as part of the global and local food supply chain.