Sustainable agri-food value chains and bioeconomy
Information from the course leader
welcome t0 FÖ0466-20169.2021
dear colleague welcome to the course FÖ0466 (20085 & 20169) Sustainable Agri-Food Value Chains and Bioeconomy if you enter CANVAS you will find an introductory text with all information: SAFVC&B_FÖ0466_intr_20 we will meet on Monday/nov/2/09:15 https://slu-se.zoom.us/j/67406277751 you will also find the link in CANVAS Please note that due to the special conditions of COVID19, the course will be entirely conducted as “distance”. Therefore both courses FÖ0466 Sustainable Agri-Food Value Chains and Bioeconomy under two separate codes: 20085 (on campus Alnarp) and 20169 (off-campus) will be offered jointly as off-campus through CANVAS, ZOOM and other remote means when necessary. Both courses will use a single CANVAS room under FÖ0466 20169 irrespective of which code you are registered (20085 or 20169). At the end of the course you will receive your grade to the corresponding course code that you have registered. The attendance, literature and grading criteria will be identical for both 20085 and 20169. I apologise for any inconvenience and frustration this may cause. please do not hesitate to contact me if you have any questions or doubts about the course karantininis.konstantinos@slu.se looking forward to meet you all and have an exciting 9 weeks together cheers kostas k
2020-09-25
welcome to FÖ0466 sustainable value chains and bioeconomy
dear colleague welcome to the course : FÖ0466 sustainable value chains and bioeconomy the course is offered under two codes 20085.2021 - on-campus alnarp 20169.2021 - on-line as it turns out, due to the restrictions and complications of the covid19 pandemic we will run both courses as a single on-line course therefore it does not matter to which of the two you have registered the readings, lectures, coursework, and examination will be identical however, at the end you will receive your grade attested to the appropriate code as you registered we will run the entire course through CANVAS i will try to make it that all of you are invited on the same CANVAS page otherwise i will have to run two parallel pages with identical content i hope we can technically avoid this once this technicality is resolved i will publish the CANVAS page(s) and we will communicate through CANVAS from there on i am considering to run - if situation allows - a few physical meetings on campus ALNARP where everyone will be able to join remotely and those brave ones will attend physicaly however, this is something we will have to work out as we progress you will be notified on time and it will not be compulsory for anybody to attend physicaly please do not hesitate to contact me if you have any questions here: karantininis.konstantinos@slu.se i wish you all a happy and safe semester cheers kostas k
Course evaluation
The course evaluation is now closed
FÖ0466-20169 - Course evaluation report
Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.
Additional course evaluations for FÖ0466
Academic year 2023/2024
Sustainable agri-food value chains and bioeconomy (FÖ0466-20083)
2023-10-31 - 2024-01-14
Academic year 2023/2024
Sustainable agri-food value chains and bioeconomy (FÖ0466-20086)
2023-10-31 - 2024-01-14
Academic year 2022/2023
Sustainable agri-food value chains and bioeconomy (FÖ0466-20142)
2022-11-01 - 2023-01-15
Academic year 2022/2023
Sustainable agri-food value chains and bioeconomy (FÖ0466-20143)
2022-11-01 - 2023-01-15
Academic year 2021/2022
Sustainable agri-food value chains and bioeconomy (FÖ0466-20070)
2021-11-02 - 2022-01-16
Academic year 2020/2021
Sustainable agri-food value chains and bioeconomy (FÖ0466-20085)
2020-11-02 - 2021-01-17
Syllabus and other information
Syllabus
FÖ0466 Sustainable agri-food value chains and bioeconomy, 15.0 Credits
Hållbara värdekedjor inom livsmedel och bioekonomiSubjects
Horticultural Science Business Administration Horticultural scienceEducation cycle
Master’s levelModules
| Title | Credits | Code |
|---|---|---|
| Single module | 15.0 | 0101 |
Advanced study in the main field
Second cycle, has only first-cycle course/s as entry requirementsMaster’s level (A1N)
Grading scale
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.
Language
EnglishPrior knowledge
Knowledge equivalent of 120 credits, of which 90 credits in Social Science or 90 credits in Natural Science, and English 6.Objectives
At the end of the course the students have developed an understanding of agribusiness, and value chains in horticulture, and in other sectors of the bio-economy. Both domestic and global chains, and artisanal and industrial agribusiness will be examined. Empirical examples from Swedish, European and international horticulture value chains are used. Theories and conceptual perspectives drawn from literature on marketing management, strategy and behavior, transaction cost economics, agency theory, new institutional economics, network analysis and industrial economics.
On completion of the course, the student should be able to:
-map and analyse a horticulture value chain in Sweden, Europe and developing countries,
-analyze linkages between nodes and understand governance structures in the value chain,
-analyze networks in horticulture and agri-food industries,
-apply tools for analysis of supply chain management and logistics,
-apply quantitative and qualitative research tools.
Content
Theory and methods based on scientific literature and industry material.
Method of instruction is based on both lectures and practical and hands-on work by students The course involves guest lectures, firm and farm visits, assignments, project work and written exam.
Course Modules/Content:
• Organization and governance in horticulture value chains
• Agri-business organization and management of horticulture firms
• Supply chain management and logistics
• Networks in horticulture and agri-food
• From Fork to Farm: Quality and the Consumer
• Innovation, quality and standards
• Coordination in value chains and the retail
• Global value chains, globalisation, climate change and development
Mandatory course activities and examinations includes: firm and farm visits, assignments and project work.
Grading form
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.Formats and requirements for examination
Passed on exam, passing grade on project/s and participation in obligatory events.
- If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.
- The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.
- If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.
- For the examination of a degree project (independent project), the examiner may also allow the student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.
Other information
The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.
If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.
Responsible department
Department of People and Society
Further information
Grading criteria
Grading Criteria:
There will be no final exam as such. The grading will consist two parts: Assignments and Project.
40% Assignments: 4 assignments. Due:
I: 13/xi/2020
II: 20/xi/2020
III: 27/xi/2020
IV: 4/xii/2020
60% Project work. You will receive specific instructions early in the course:
10% Project Proposal Due: 18/xii/2020
40% Written paper Due: 8/i/2021
10% Presentation During 11-15/i/2021
Grading scale:
5:Pass with Distinction
4:Pass with Credit
3:Pass
U:Fail