Prospects and challenges for sustainable food systems
Entry Requirements
- Knowledge equivalent to English 6 from Swedish upper secondary school
Course facts
LV0103, Prospects and challenges for sustainable food systems, 15.0 Hp
Print syllabus
Syllabus
Level
Second cycle (A1N)
Main field of study
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
English
Entry Requirements
- 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.
Examination Formats and Requirements for Passing the Course
Approved oral and written presentation of project work and assignments Presence on mandatory activities Approved participation in seminars Passed individual written exam
Responsible Department/Equivalent
Department of Energy and Technology
Supplementary information
Included in program
- The Master's Programme Sustainable Food Systems
Module set
| Title | Credits | Code |
|---|---|---|
| Exam and individual LCA project | 8.0 | 0302 |
| Seminars, projects, exercises and study visit | 7.0 | 0303 |