| Responsible Department | Department of Agriculture and Ecology
50 % Institute of Food and Resource Economics 50 % | ||||||||||||||||
| Earliest Possible Year | BSc. 3 year to MSc. 2 year | ||||||||||||||||
| Duration | One block | ||||||||||||||||
| Credits | 15 (ECTS) | ||||||||||||||||
| Level of Course | Joint BSc and MSc | ||||||||||||||||
| Examination | Final Examination oral examination All aids allowed Description of Examination: Oral examination of project report and course curriculum Weight: Oral examination 100% 7-point scale, internal examiner | ||||||||||||||||
| Requirement for Attending Exam | Submitted report from group project | ||||||||||||||||
| Block Placement | Block 4 Week Structure: A Block 4 Week Structure: C | ||||||||||||||||
| Language of Instruction | English | ||||||||||||||||
| Optional Prerequisites | Basic knowledge of either food production or food science required. | ||||||||||||||||
| Restrictions | 30 students | ||||||||||||||||
| Course Content | |||||||||||||||||
| 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. | |||||||||||||||||
| Teaching and learning Methods | |||||||||||||||||
| 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. | |||||||||||||||||
| Learning Outcome | |||||||||||||||||
| 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. | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Vibeke Langer, vl@life.ku.dk, Department of Agriculture and Ecology/Crop Science, Phone: 353-32383 Jesper Lassen, jlas@foi.dk, Institute of Food and Resource Economics/Consumption, Health and Ethics Unit, Phone: 353-33010 | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee NSN | |||||||||||||||||
| Work Load | |||||||||||||||||
| |||||||||||||||||