| Ansvarligt institut | Institut for Jordbrug og Økologi
50 % Fødevareøkonomisk Institut 50 % | ||||||||||||||||
| English Title | Organic Food Systems | ||||||||||||||||
| Tidligst mulig placering | Bachelor 3. år til Kandidat 2. år | ||||||||||||||||
| Varighed | En blok | ||||||||||||||||
| Pointværdi | 15 (ECTS) | ||||||||||||||||
| Kursustype | Fælleskursus | ||||||||||||||||
| Eksamen | Sluteksamen mundtlig eksamen Alle hjælpemidler tilladt Beskrivelse af eksamen: Oral examination of project report and course curriculum Vægtning: Oral examination 100% 7-trinsskala, intern censur | ||||||||||||||||
| Forudsætninger for indstilling til eksamen | Submitted report from group project | ||||||||||||||||
| Blokplacering | Block 4 Ugestruktur: A Block 4 Ugestruktur: C | ||||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||||
| Anbefalede forudsætninger | Basic knowledge of either food production or food science required. | ||||||||||||||||
| Begrænset deltagerantal | 30 students | ||||||||||||||||
| Kursusindhold | |||||||||||||||||
| The course consists of a series of workshops during the first weeks of the course on key issues within organic and sustainable food systems, such as food ethics, sustainability issues, consumer preferences and attitudes, markets and modes of distribution of organic food. A three day excursion to organic food enterprises links the raised issues to real life and serves as a starting point for a problem oriented group project. | |||||||||||||||||
| Undervisningsform | |||||||||||||||||
| Student and staff lead workshops as well as a three day excursion form the base for selection of key issues within sustainable food systems, to be explored in a problem based group project. | |||||||||||||||||
| Målbeskrivelse | |||||||||||||||||
| This course is targeted students with an agriculture or food backgrund who are interested in sustainable food systems. The goal of the course is to give the students an overview of important aspects of food systems with a special focus on sustainable and organic food systems. After completing the course the student should be able to: Knowledge: - show overview of important concepts related to food systems. - describe relations between sustainable and organic food production, food quality and consumption Skills: - demonstrate understanding of the principles behind organic food production. - explain the concept of sustainability and discuss its use in evaluation of organic food systems. Competencies: - reflect on organic food production systems and their economic and social context. - manage a problem oriented group project work. | |||||||||||||||||
| Kursusansvarlig | |||||||||||||||||
| Vibeke Langer, vl@life.ku.dk, Institut for Jordbrug og Økologi/Afgrødevidenskab, Tlf: 353-32383 Jesper Lassen, jlas@foi.dk, Fødevareøkonomisk Institut/Faggruppe for Forbrug, Sundhed og Etik, Tlf: 353-33010 | |||||||||||||||||
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