250069 Organic Food Systems

Detaljer
Ansvarligt institutInstitut for Jordbrug og Økologi   50 %
Fødevareøkonomisk Institut   50 %

English TitleOrganic Food Systems
Tidligst mulig placeringBachelor 3. år til Kandidat 2. år
VarighedEn blok
 
Pointværdi15 (ECTS)
 
KursustypeFælleskursus
 
EksamenSluteksamen

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 eksamenSubmitted report from group project
 
BlokplaceringBlock 4
Ugestruktur: A

Block 4
Ugestruktur: C
 
UndervisningssprogEngelsk
 
Anbefalede forudsætningerBasic knowledge of either food production or food science required.
 
Begrænset deltagerantal30 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
 
Studienævn
Studienævn NSN
 
Kursusbeskrivelsesomfang
projektarbejde266
eksamen2
vejledning20
forberedelse54
ekskursioner30
forelæsninger40

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