Food in today’s and tomorrow’s society - an introduction
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The course evaluation is open between 2023-01-08 and 2023-01-29
Additional course evaluations for TD0008
Academic year 2021/2022
2021-08-30 - 2022-01-16
Academic year 2020/2021
2020-08-31 - 2021-01-17
Academic year 2019/2020
2019-09-02 - 2020-01-19
Academic year 2018/2019
2018-09-03 - 2019-01-20
TD0008 Food in today’s and tomorrow’s society - an introduction, 15.0 CreditsMaten i dagens och morgondagens samhälle - en introduktion
SubjectsFood Science Horticultural Science
Education cycleBachelor’s level
Advanced study in the main fieldFirst cycle, has only upper-secondary level entry requirements(G1N)
Pass / Failed The requirements for attaining different grades are described in the course assessment criteria which are contained in a supplement to the course syllabus. Current information on assessment criteria shall be made available at the start of the course.
Prior knowledgeGeneral entry requirements for higher education.
ObjectivesThe 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.
ContentThe 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 examinationThe 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.
- 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 informationThe course is given as half-time studies and on afternoons.
Department of Plant Breeding
Department of People and Society Department of Biosystems and Technology Department of Landscape Architecture, Planning and Management Department of Plant Protection Biology
Determined by: Programnämnden för utbildning inom landskap och trädgård (PN - LT)
There are no Grading criteria posted for this course
The course is offered as an independent course: Yes Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 38054 SEK Cycle: Bachelor’s level
Subject: Food Science Horticultural ScienceCourse code: TD0008 Application code: SLU-10258 Location: Alnarp Distance course: Yes Language: Swedish Responsible department: Department of Plant Breeding Pace: 50%