Prospects and challenges for sustainable food systems
Additional course evaluations for LV0103
Academic year 2020/2021Prospects and challenges for sustainable food systems (LV0103-10237) 2020-08-31 - 2020-11-01
Academic year 2019/2020Prospects and challenges for sustainable food systems (LV0103-10066) 2019-09-02 - 2019-10-31
Academic year 2018/2019Prospects and challenges for sustainable food systems (LV0103-10081) 2018-09-03 - 2018-11-05
LV0103 Prospects and challenges for sustainable food systems, 15.0 CreditsMöjligheter och utmaningar för hållbara livsmedelssystem
Education cycleSecond cycle
|Exam and individual LCA project||8.00||1002|
|Seminars, projects, exercises and study visit||7.00||1003|
Advanced study in the main fieldSecond cycle, only first-cycle courses as entry requirements(A1N)
Prior knowledge- 180 credits, of which 90 credits in natural or social sciences
- Knowledge equivalent to English 6 from Swedish upper secondary school
ObjectivesThe aim of the course is to provide students with a deeper understanding of prerequisites for food systems today, how they look like, as well as opportunities and challenges for the future sustainable production and consumption of food. Food systems are studied on the basis of environmental, economic and social sustainability on different scales (local, regional, national and global) with a particular focus on sustainable use of natural resources. The course is offered as an advanced introduction to the master program in sustainable food systems.
After completed course the student should be able to:
- Collect and compile information about food systems, as well as, identify factors that affect the production and consumption of foods today and in the future.
- Explain the prerequisites for food production and provide examples of existing food chains, including primary production, processing, distribution and waste management of food in different scales.
- Understand the sustainability challenges in food systems and be able to problematise the concept of sustainable development in relation to food systems based on various aspects (environmental, economic and social).
- Describe how to use tools for evaluating sustainability from different perspectives.
- Describe, evaluate and compare (qualitatively and quantitatively) different food products/processes from a life-cycle perspective and propose improvement measures.
- Analyse and assess food systems from a consumer perspective and explain the relationship between diet, health and environmental impact.
- Identify underutilised and novel raw materials and foods and assess their potential.
ContentProduction and consumption of food are among the most pressing sustainability issues today. The course covers aspects of the entire food chain, including primary production, processing, distribution, consumption and waste management, and complex relationships between these aspects. The focus is on efficient use of resources throughout the chain. This includes minimization of waste at all stages, resource-efficient use of side streams and residual products, as well as recycling potential. In this course we start from knowledge about today’s food systems, how they look and function, and analyze future improvement potentials. Sustainable food systems also include food safety and nutritional aspects. In their project work, students will gain a deeper understanding about production chains, analyze them from a life-cycle perspective, compare them with other production chains and develop proposals for improvements that can lead to increased sustainability. Throughout the project seminars are held with active participation of researchers in the field.
The course consists of lectures, literature studies, seminars and project work based on case studies (combining individual tasks and group work). It is largely based on student-centered teaching, as well as, contacts with various actors in the food chain (where attendance can be compulsary). The course brings together students with different educational backgrounds and the overall competence of the group and the previous experience of the students, will contribute to a deeper understanding of today’s food systems and what is needed for a transition to sustainable food systems in the future.
Formats and requirements for examinationApproved oral and written presentation of project work and assignments
Presence on mandatory activities
Approved participation in seminars
Passed individual written exam
- If the student fails a test, the examiner may give the student a supplementary assignment, provided this is possible and there is reason to do so.
- If the student has been granted special educational support because of a disability, the examiner has the right to offer the student an adapted test, or provide an alternative assessment.
- If changes are made to this course syllabus, or if the course is closed, SLU shall decide on transitional rules for examination of students admitted under this syllabus but 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 more information on this, please refer to the regulations for education at Bachelor's and Master's level.
- The right to take part in teaching and/or supervision only applies to the course date to which the student has been admitted and registered on.
- If there are special reasons, the student may take part in course components that require compulsory attendance at a later date. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.