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-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

Teaching Tuesdays and Thursdays at 11am-1:45pm
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

Current implementations

No ongoing implementations yet.

Past implementations

FoodTech and the Future of Food Production and Consumption HOS018AS2AE-3001 15.01.2024-15.03.2024 5 op (RE4HA3, ...) +-
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

15.01.2024 - 15.03.2024

Learning assignments

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

Enrollment

02.01.2024 - 12.01.2024

Content scheduling

Teaching Tuesdays and Thursdays at 11am-1:45pm
Groups
- RE4HA3
- 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

*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.

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.