UEH Standard programs in English (20% English)

(EN) Sustainable Food Supply Chains

Tiếng Anh

ECO501230

3

This course provides students with in-depth knowledge of the principles and practices of food supply chain management. Students will gain a clear understanding of key sustainability concepts in the supply chain, from production and processing to retail and logistics. The course enables students to identify factors affecting the food supply chain, including environmental, social, and economic influences, as well as international standards for food quality and safety. Additionally, students will acquire insights into Vietnam’s agri-food sector through real-world case studies on key commodities such as rice, fruits, vegetables, meat, and seafood. Upon completion of the course, students will develop essential skills for effective food supply chain management. They will be able to analyze data, assess challenges and opportunities in supply chain optimization, and propose sustainable solutions. The course also enhances students' ability to plan, organize, and oversee operations across different stages of the supply chain, from production to logistics and distribution. This course fosters independent thinking and self-reliance in managing sustainable food supply chains. Students are encouraged to take responsibility for proposing innovative improvements while carefully considering ethical, environmental, and economic factors. As a result, they will become managers capable of making sustainability-driven decisions and assuming accountability to communities and stakeholders in building efficient and equitable food supply chains.

This course provides students with both foundational and advanced knowledge of supply chain management in the food sector, with a focus on sustainability and optimization. The curriculum covers fundamental concepts and principles of supply chain management, as well as specific topics such as trust, power dynamics, and fairness among stakeholders. Students will explore key stages of the food supply chain, including production, processing, retail, logistics, and the application of digital technologies throughout the chain.

Additionally, the course addresses critical issues such as local food production, barriers in the agri-food industry, and the role of local food systems in the context of globalization. The food processing segment equips students with an understanding of processes, market standards, and the importance of quality assurance. Detailed discussions cover the food retail environment, traditional and online distribution channels, and logistical challenges such as temperature control and packaging.

The course emphasizes value creation, collaboration within the supply chain, risk management, and global industry trends. Students will be encouraged to analyze real-world case studies of supply chains for products such as coffee, rice, soybeans, dairy, meat, seafood, and fruits. Through this, they will develop strategic thinking, evaluation skills, and the ability to propose sustainable solutions to address environmental, social, and economic challenges in food supply chains.