Food in today’s and tomorrow’s society - an introduction

The course evaluation is now closed

TD0008-10258 - 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 TD0008

Academic year 2021/2022

Food in today’s and tomorrow’s society - an introduction (TD0008-10326)

2021-08-30 - 2022-01-16

Academic year 2020/2021

Food in today’s and tomorrow’s society - an introduction (TD0008-10185)

2020-08-31 - 2021-01-17

Academic year 2019/2020

Food in today’s and tomorrow’s society - an introduction (TD0008-10281)

2019-09-02 - 2020-01-19

Academic year 2018/2019

Food in today’s and tomorrow’s society - an introduction (TD0008-10288)

2018-09-03 - 2019-01-20

TD0008 Food in today’s and tomorrow’s society - an introduction, 15.0 Credits

Maten i dagens och morgondagens samhälle - en introduktion

Subjects

Food Science Horticultural Science

Education cycle

Bachelor’s level

Modules

Title	Credits	Code
Single module	15.0	0201

Advanced study in the main field

First cycle, has only upper-secondary level entry requirements(G1N)

Grading scale

Language

Swedish

Prior knowledge

General entry requirements for higher education.

Objectives

The aim of the course is to provide knowledge of food culture and food production in society of today and tomorrow from different scientific perspectives. The course gives an overview that encompasses different aspects about food; from molecular and genetic aspects to the role of the agricultural landscape and consumer behaviour.

On completion of the course the student should be able to understand food from a sustainability perspective: social, ecological and economic. This is treated from individual level to global level, as well as from small-scale to large-scale. The student should be able to account for and discuss:

• The basic principles of food production, both from an urban and from a rural perspective,

• Which food choices that are recommended today as most healthy and how the wholesomeness of the food is influenced by how one cultivates and processes food,

• The influence of the food on one’s relational and mental health,

• Which actors that are in the food chain and which their relations are to one another,

• How the food influences the society and the landscape,

• Which factors that influence the consumer’s choice of products and which effects of these choices that can be seen in the landscape,

• Which paths of development are on the food sector given the trends that influence the whole food system,

• How the safety of the food and future access to food can be secured.

Content

The course will provide a general knowledge in several different scientific disciplines and join these to a holistic perspective. This through lectures, laboratory sessions, field trips, seminars, assignments in groups and individually.



The course gives an overview of food culture and food production today, and covers how food is produced as well as how different ways to produce, handle and process influence the quality and nutritional content of the food. How consumers’ food choice influences the health is treated, as well as the influence of the food on people’s relations and mental health, and the importance of safe foods. Economic aspects are highlighted through the value chain of food and relations between different actors. The course also gives an orientation in possible future development opportunities of food production in urban environment and on rural area and its influence on the design of the landscape.

Formats and requirements for examination

The examination consists of written examination, participation in seminars as well as participation in other compulsory components. To pass the course, passed results of written examination, approved participation in seminars as well as active participation in other compulsory components are required.

• 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.

Other information

• 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.

Additional information

The course is given as half-time studies and on afternoons.

Responsible department

Department of Plant Breeding

Cooperating departments:

Further information

There are no Grading criteria posted for this course