| Institute of Food and Resource Economics | |||||||||||||||||||
| Earliest Possible Year | BSc. 2 year to MSc. 2 year | ||||||||||||||||||
| Duration | Two blocks | ||||||||||||||||||
| Credits | 15 (ECTS) | ||||||||||||||||||
| Course Level | Joint BSc and MSc | ||||||||||||||||||
| Examination | Continuous Assessment written examination and oral examination All aids allowed Description of Examination: Participation actively in class sessions Lead role in one video conference Reflective essays International Group Project Main essay Weight: Participation actively in class sessions 25% Lead role in one video conference 10% Reflective essays 15% International Group Project 25% Main essay 25% pass/fail, internal examiner | ||||||||||||||||||
| Organisation of Teaching | Lectures, Tutorials, Video Conferences, International Student Group Projects | ||||||||||||||||||
| Block Placement | Block 3 Week Structure: Outside schedule, two afternoon sessions each week Block 4 Week Structure: Outside schedule, two afternoon sessions each week | ||||||||||||||||||
| Teaching Language | English | ||||||||||||||||||
| Restrictions | 20 | ||||||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||||||
| Basic Science: Understand the concept of sustainability. Comprehend the global nature and complexity of sustainability issues within agri-food systems and the natural environment. Understand ways of linking disciplinary knowledge with interdisciplinary thinking. Applied Science: Have knowledge and skills in complex problem solving and communicating in groups. Able to work in multicultural settings. Apply critical thinking skills and able to accommodate and work with multiple perspectives on social and environmental questions. Ethics and Values: Aware of ethical dilemmas and able to discuss different value positions in the creation of knowledge and construction of meaning in important societal questions. Reflects on own learning processes. | |||||||||||||||||||
| Course Objectives | |||||||||||||||||||
| Students in different countries come into a virtual classroom using distance-learning technologies, i.e. video and Internet to discuss specially prepared case studies. Objectives: - provide opportunity to analyse, discuss and formulate positions related to case studies on complex sustainability issues - interactive problem solving with international partners - learn use of information and distance learning technologies - develop critical reflection and project management capacities. | |||||||||||||||||||
| Course Contents | |||||||||||||||||||
| This international course is based on the premise that issues related to environment and sustainable food systems transcend disciplinary and national boundaries. University students in different parts of the world are brought into a virtual classroom by the use of distance learning technologies, especially video and internet. They take part in guided discussions around selected real life case studies during synchronous videoconferences and chat rooms. These are supplemented by continuous asynchronous discussions with global classmates and teachers using email. Each student has to take a lead role in one case study theme at an international video conference. The five or six case studies prepared specially for this seminar course will be taken from a range of themes such as global warming, biodiversity, food safety, GMO in food, natural resource management, organic agriculture, waste management, water quality and population. Students also write essays on case study themes, take part in in-class group work, and in international problem-solving group projects. | |||||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||||
| A series of case studies in the international course will be taken up during the course. Guest lecturers on the case study theme will provide specialist input. Discussion and tutorial sessions will be used to help participants prepare for each of the videoconferences and for subsequent debriefing. Chat room and email communication within national and between international student groups will be encouraged and facilitated by teachers. Students will submit a reflective essay on each case study theme, complete an international group project and an extended essay and presentation in class. | |||||||||||||||||||
| Course Litterature | |||||||||||||||||||
| Case study material, discussion boards and chat rooms are maintained by Cornell University, through the course website. Access is also available to all registered students to the Cornell University's virtual library system. Additional text and references will be made available during the course. | |||||||||||||||||||
| Course Coordinator | |||||||||||||||||||
| Nadarajah Sriskandarajah, sri@kvl.dk, Institute of Food and Resource Economics/Consumption, Health and Ethics Division, Phone: 35283432 | |||||||||||||||||||
| Study Board | |||||||||||||||||||
| Study Committee NSN | |||||||||||||||||||
| Course Scope | |||||||||||||||||||
| |||||||||||||||||||