Programme courses year 1
Prospects and challenges for sustainable food systems (LV0103) 15 ECTS, autumn term 2018
The course Prospects and challenges for sustainable food systems covers aspects of the entire food chain, including primary production, processing, distribution, consumption and waste management. The focus is on efficient use of resources throughout the chain. In the course, you will gain a deeper understanding about current food systems and their challenges, analyse production chains from a life-cycle perspective and evaluate improvement options that can lead to increased sustainability. We will also identify underutilised and novel raw materials and foods and assess their potential.
The course consists of lectures, literature studies, seminars and project work based on case studies. It is based on student-centered teaching and contacts with various actors in the food chain.
Management perspectives for sustainable food systems (FÖ0440), 15 ECTS, autumn term 2018
The course focuses on sustainable development in management in biobased industry, especially food industry. It is based on an understanding of value production in terms of financial, environmental and social dimension (the Triple Bottom Line).
The course serves as an introduction to key marketing concepts and theory: perceived customer value with regards to sustainable development, innovation management, stakeholder theory, social practice theory, relationship marketing, networks and Corporate Social Responsibility (CSR) and the equivalent system related concept of "creating shared value" (CSV).
It is based on lectures, guest lectures, seminars, exercises and a project all of which offer opportunities to develop an epistemological development and vocabulary. Several of these modules offers training of analytical and evaluative competence.
Project management for innovation in sustainable food systems (LV0102) 15 ECTS, spring term 2019
In the course Project management for innovation in sustainable food systems we get an understanding of the concept of innovation and how to manage innovation within the context of sustainable food systems. In the course, Project management and facilitation of innovation projects is a major part of the course, which also includes a deeper understanding of the dynamics of groups and organisations. The course is based on case projects, where you work in groups an innovation project related to a sustainable food system. The projects include participation with, for example, industry, advisory services, farmers or other organizations within the food system. After the course you will have obtained practice skills and strategic competence be able to evaluate alternative paths of development or scenarios from long-term sustainability visions.
Exemples of elective courses
Please note that students who meet the entry requirements for the programme are not necessarily qualified for admission to all courses on the programme. Some courses require a certain number of credits at first-cycle level in a natural science subject, such as biology or food science. Where is the case, it is indicated in the list of courses in the syllabus.
Global food systems and food security (LU0092), 15 ECTS,
Interdisciplinary Practice, 15 ECTS
Animal Food Science, 15 ECTS
Ecology for Fish Mangagement and Conservation, 15 ECTS
Food Ethics, 7,5 ECTS
Scientific Methods, Tools and Thesis Writing 15 ECTS
Human Nutrition and Physiology, 15 ECTS
Principles of Fisheries Science, 15 ECTS
The Process of Research: Qualtative Methods, Data Analysis and Academic Writing, 15 ECTS
Plant Food Science, 15 ECTS
Research Methods for People and Environment Studies 15 ECTS
Qualified Work Placement 2, 7,5 ECTS
Qualified Work Placement 2, 15 ECTS