•   FoodTech and the Future of Food Production and Consumption HOS018AS2AE-3002 24.03.2025-16.05.2025  5   (RE4HA4, ...) +-
    Learning objectives
    *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
    Contents
    *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
    Assessment criteria
    Assessment criteria - grade 1
    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.
    Assessment criteria - grade 3
    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.
    Assessment criteria - grade 5
    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.
    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