Sustainable Food Management

Company Practice: Supply Chain Management

Work placement, 1.00 ECTS


Course content

Students follow a food along the entire supply chain observing supply chain management criteria.

Learning outcomes

Students should acquire a fundamental understanding of wholistic logicstical frameworks and processes in the entire supply chain. They should learn the fundamentals of SCM and PPS, how to deal with the respective codes and different optimization processes. Upon completion of the course students should be skilled in the fundamental fields of production scheduling and SCM in individual production companies, as well as be able to execute project work beyond supply chain management. Furthermore, students should master packaging engineering, know the connections between packaging materials and methods of prolonging shelf life from conventional sterilization through autoclaving to antiseptic packaging.

Recommended or required reading and other learning resources / tools

Fandel, G.: Supply Chain Management; Arnold, D.: Handbuch Logistik
Bleisch at al.: Lexikon Verpackungstechnik. Hüthig Verlag;
Holdsworth, S.D.: Aseptik Processing and Packaging of Food Products

Mode of delivery

Integrated course

Prerequisites and co-requisites

Applied Business Studies and Economics, Fundamentals of Food Logistics

Assessment methods and criteria

Module exam