| Inst. for Jordbrug og Økologi
85 % Inst. for Human Ernæring 15 % | |||||||||||||||||
| English title | Organic Food Systems | ||||||||||||||||
| Tidligst mulig placering | Bachelor 3. år til Kandidat 2. år | ||||||||||||||||
| Varighed | En blok | ||||||||||||||||
| Pointværdi | 15 (ECTS) | ||||||||||||||||
| Kursustype | Fælleskursus | ||||||||||||||||
| Eksamen | Sluteksamen mundtlig eksamen Alle hjælpemidler tilladt Beskrivelse af eksamen: Oral examination of project report and course curriculum Vægtning: Oral examination 100% 7-trinsskala, ekstern censur | ||||||||||||||||
| Rammer for undervisning | 40% workshops, 10% excursion and 50% group project work | ||||||||||||||||
| Blokplacering | Block 4 Ugestruktur: A Block 4 Ugestruktur: C | ||||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||||
| Begrænset deltagerantal | 30 students | ||||||||||||||||
| Kursusindhold | |||||||||||||||||
| The course consists of a series of workshops on key issues within organic food systems, such as food ethics, sustainability issues, consumer preferences and attitudes, markets and modes of distribution of organic food. A three day excursion to organic food enterprises links the raised issues to real life and serves as a starting point for a problem oriented group project. | |||||||||||||||||
| Undervisningsform | |||||||||||||||||
| Student and staff lead workshops as well as a three day excursion will form the base for selection of key issues within ecological agriculture, to be explored in a problem based group project. | |||||||||||||||||
| Målbeskrivelse | |||||||||||||||||
| The goal of the course is to give the students an overview of important aspects of food systems with a special focus on organic food systems. The course focus mainly on the human context of organic farming and food and thus complements the topics dealt with in 250061 Organic Agriculture. After completing the course the student should be able to: Knowledge: - show overview of important concepts related to food systems. - describe relations between organic food production, food quality and consumption. Skills: - demonstrate understanding of the principles behind organic food production. - explain the concept of sustainability and discuss its use in evaluation of organic food systems. Competencies: - reflect on organic food production systems and their economic and social context. - manage a problem oriented group project work. | |||||||||||||||||
| Kursusansvarlig | |||||||||||||||||
| Vibeke Langer, vl@life.ku.dk, Institut for Jordbrugsvidenskab/Miljø, Ressourcer og Teknologi, Tlf: 35332383 Jesper Lassen, jlas@life.ku.dk, Institut for Human Ernæring/Fødevaresociologi, Tlf: 35332621 | |||||||||||||||||
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