Food supply chain management is challenged by various uncertainties present in daily operations such as fluctuation in supply and demand as well as varying product qualities along production and logistics. Related processes are highly complex as various product characteristics need to be considered simultaneously to ship products from farm to fork on time and in the right quality. This course discusses various opportunities on how to improve corresponding systems and operations. A special focus is set on reducing food losses and waste along the supply chain.

Structure:

• Day 1: Introduction to food supply chain management; e-groceries
• Day 2: Cold chain management; food loss and waste; food quality management
• Day 3: Short test; student presentations and wrap-up

The final report (see grading below) is due about two weeks after day 3 (exact date will be fixed in-class).

After completing this course, students are able to:

• Understand the complexity of food supply chains
• Analyze the impact of supply chain decisions on food safety and security
• Facilitate more sustainable food supply chain operations

Attendance is required in all sessions. Absence in one session is tolerated if a reasonable excuse is given before the session. 

• Lecture, Discussions and Student Presentations

• Short test (30 min, 10 points)
• Group presentation (about 15 minutes, 5 points)
• Group case study report (short paper of maximum 6 pages, 10 points)

Scale: Excellent (1): 90% - 100%; Good (2): 80% - <90%; Satisfactory (3): 70% - <80%; Sufficient (4): 60% - <70%; Fail (5): <60%

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