TD0008, Food in today’s and tomorrow’s society - an introduction, 15.0 Hp
Print syllabus

Syllabus

Finalized by: Programnämnden för utbildning inom landskap och trädgård , 2024-10-23
Valid from : Autumn semester 2025 (2025-09-01)

Level

First cycle (G1N)

Main field of study

Horticultural Science, Food Science

Grading Scale

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.

Course language

Swedish

Entry Requirements

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, 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.

Examination Formats and Requirements for Passing the Course

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.

Responsible Department/Equivalent

Department of Plant Breeding

Supplementary information

Module set

Title	Credits	Code
Written examination and seminars	10.0	0100
Individual written project and quiz	5.0	0200

Other Information

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