Study Guide

Learning outcomes

The student is able to
- describe the actors, functions, and significance of the Finnish food system
- perceive the Finnish food system as part of the circular bioeconomy and the global food system
- explain the fundamentals and differences of various production methods (such as conventional and organic) from the perspective of different stakeholders in the food system
- search for information on production volumes in primary production and the food industry, food consumption, as well as imports and exports
- describe the major sustainability challenges of the food system and assess the possibilities of its actors to respond to these challenges

Implementation and methods of teaching

Contact teaching 2 x 2 hours per week during the first part of the autumn semester. The sessions consist of lectures that also include exercises and group discussions. Some of the lectures are given by guest speakers representing different actors within the food system. Lectures are not streamed or recorded, but lecture materials will be shared in Moodle (with the lecturers’ permission). In addition to attending the lectures, the course requires independent work (including studying the learning materials, completing weekly assignments, and writing a learning diary).

Timing and attendance

Lectures are held during the first half of the autumn semester (weeks 32–42/2025). Attendance is mandatory for at least 75% of the lectures.

Learning material and recommended literature

Lectures, materials available on Moodle, and online resources accessible via shared links (to be announced during the course).

Working life cooperation

Some of the course lectures are given by guest speakers representing different actors in the food system.

Exam retakes

Assignments that may initially be failed (weekly tasks and the learning diary) can be revised or supplemented to meet the required level during the course and up until the end of the autumn semester.

Learning environment

Contact teaching (lectures) takes place in the classroom facilities of LAB University of Applied Sciences, Lahti campus.

Student time use and work load

The course runs on a compact, evenly paced 7-week schedule. In addition to attending lectures (2 x 2 hours per week), students are expected to spend an average of 5–8 hours per lecture on independent work (including studying course materials, completing weekly assignments, and writing a learning diary).

Contents

The course covers the following topics:
- The actors, operations, key characteristics, and significance of the Finnish food system (for stakeholders, society, and the environment).
- The Finnish food system as part of the bio-based circular economy and the global food system.
- Different production methods (such as conventional and organic) from the perspective of various food system actors.
- Primary production and industrial production volumes, food consumption, as well as import and export of food.
- Key sustainability challenges in the food system and opportunities to address them.

Additional information for students: previous knowledge etc.

There are no prerequisites for this course.

Assessment criteria

Weekly assignments (at least 5 out of 6 must be successfully completed) and a learning diary.

Assessment scale

Approved/Failed

Assessment criteria: assessment scale failed/approved

Pass: At least five out of six weekly assignments have been successfully completed, and an acceptable learning diary has been written and submitted within the required schedule. The assignments and the learning diary demonstrate that the student has achieved most of the learning outcomes at least at a satisfactory level. The assignments show familiarity with the course content, and the learning diary demonstrates appropriate handling and reporting of the topics.

Fail: More than one weekly assignment has not been successfully completed and/or the learning diary is incomplete and does not demonstrate the student’s competence. The student has not sufficiently achieved the learning outcomes of the course.