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

*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

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.

Lectures, guest lectures, site visits, flipped learning.

Material provided at the start of the course.

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

Haaga Campus

There is no exam.

English

International case-examples, international resources.

24.03.2025 - 16.05.2025

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

02.01.2025 - 21.03.2025

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

RE4HA4
MALTA2025K
CONTACT
EXCH

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

Aarni Tuomi, Ville Parkkinen

15 - 40

1-5

EXPER Hospitality and Tourism Experience Management

0.00 cr

H-5