Course code SDG300

SDG300 Sustainable Development Goals in Plant and Animal Food Systems

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Showing course contents for the educational year 2022 - 2023 .

Course responsible: Hanne Fjerdingby Olsen
ECTS credits: 5
Faculty: Faculty of Biosciences
Teaching language: EN
(NO=norsk, EN=Engelsk)
Limits of class size:
30
Teaching exam periods:
January block.
Course frequency: Annually.
First time: Study year 2020-2021
Course contents:
The course will offer lectures and discussion sessions within sustainability in plant and animal food systems. Through interdisciplinary discussion teams and literature studies, the students will be challenged to include their overall knowledge from their studies. UN's sustainability development goals will be included in a broad study of the possibilities and challenges within current and future food production. The holistic perspective of sustainability will be explored, including all dimensions. Aspects as the use of resources, land use, trade-off settings, food security, feed-food competition, and biodiversity will be considered. The students work in teams with a chosen food system, which is studied and discussed on the basis of scientific literature. Students are evaluated based on team activity and a final assignment where students work on redesigning their chosen food system with changes justified in improved sustainability.
Learning outcome:

Knowledge It is expected that the students, after attending the course:

  • Have thorough knowledge of sustainable food systems and can apply the knowledge when complex problems are to be addressed
  • Are able to consider the sustainability of a food system in different spatial levels (e.g. local, national, global)
  • Are able to consider interactions between the sustainable development goals and make qualified priorities

Skills It is expected that the students, after attending the course:

  • Are able to perform in interdisciplinary teams and know his/her strengths and weaknesses
  • Are able to analyze sustainable solutions based on advanced, scientific literature
  • Are able to reflect and communicate solutions for sustainable food production and how these are related to the sustainable development goals

General competence It is expected that the students, after attending the course:

  • Are able to utilize own knowledge and skills to enlighten complex problems regarding sustainability and food production
  • Are able to communicate at a high, professional level
  • Are able to accomplish a scientific study of problems related to sustainable food production systems
Learning activities:
Lectures, team activities, presentations, work with the term paper.
Syllabus:
Syllabus will be given on Canvas.
Recommended prerequisites:
SDG200, SDG201
Mandatory activity:
Mandatory attendance 80% of the given lectures and team work activities (main rule: class time 9:00-15:30). The students are expected to attend the lectures and to be active in their respective teams during the class time.
Assessment:

Portfolio assessment: Passed/ Failed.

The students are assessed from team activity, discussions/presentations and written team term paper.

Nominal workload:
125 hours.
Entrance requirements:
GSK
Type of course:
20 hours lectures, 28 hours organized team work, 32 hours self-structured team work, 8 hours workshop, 37 hours self study/paper writing.
Examiner:
Sensor quality assures assessment schemes.
Examination details: Portfolio: Passed / Not Passed