Print Syllabus

Syllabus

LV0103 Prospects and challenges for sustainable food systems, 15.0 Credits

Möjligheter och utmaningar för hållbara livsmedelssystem

Subjects

Food Science Food science

Education cycle

Master’s level

Modules

Title	Credits	Code
Exam and individual LCA project	8.0	0302
Seminars, projects, exercises and study visit	7.0	0303

Advanced study in the main field

Second cycle, has only first-cycle course/s as entry requirements
Master’s level (A1N)

Grading scale

Language

English

Prior knowledge

- 180 credits, of which 90 credits in natural or social sciences

- Knowledge equivalent to English 6 from Swedish upper secondary school

Objectives

The 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.

Content

Production 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.

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

Approved oral and written presentation of project work and assignments

Presence on mandatory activities

Approved participation in seminars

Passed individual written exam

• 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 assessment of an independent project (degree project), the examiner may also allow a 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 Energy and Technology