UEH Standard Programs

This course will introduce students to the fundamental issues of managing food supply chains sustainably. The content includes the concepts and principles of supply chain management, supply chain optimization, trust, power, and equality in food supply chains, different actors in a food supply chain, types of food chains, factors influencing food supply chains, and local food systems. Students will learn about food production, focusing on the main entities in a food chain from farm to fork and the barriers to the development of the agri-industry. The course also covers food manufacturing, emphasizing the importance of food processing, changing market conditions, food packaging, inventory, and procurement management. In terms of food retailing, the course explores the retail environment, retail channels, online grocery retailing, and future challenges in food retailing. Food logistics topics include the logistics environment, packaging in logistics, and temperature-controlled supply chains. The course will examine technology trends in food supply chains, such as traceability, digital technology trends in agri-food logistics, and the role of technology in food chains. Collaboration and relationships in a food chain, shared values, food sourcing and procurement, risk management in food supply chains, food regulation, safety and quality, and food innovation and sustainability challenges will also be discussed. Students are required to have a fundamental understanding of the global supply chains of key agri-food products such as coffee, soybeans, sugar, milk, eggs, meat, fish, fruits, and vegetables.