Course responsible:Hanne Fjerdingby Olsen
Campus / Online:Taught campus Ås
Limits of class size:30
Nominal workload:125 hours.
Teaching and exam period:January block.
About this course
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
- Lectures, team activities, presentations, work with the term paper.
- SDG200, SDG201
Portfolio assessment: Passed/ Failed.
The students are assessed from team activity, discussions/presentations and written team term paper.
- Sensor quality assures assessment schemes.
- 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.
- 20 hours lectures, 28 hours organized team work, 32 hours self-structured team work, 8 hours workshop, 37 hours self study/paper writing.
- Passed / Not Passed