| Department of Agriculture and Ecology
85 % Department of Human Nutrition 15 % | |||||||||||||||||
| Earliest Possible Year | BSc. 3 year to MSc. 2 year | ||||||||||||||||
| Duration | One block | ||||||||||||||||
| Credits | 15 (ECTS) | ||||||||||||||||
| Course Level | Joint BSc and MSc | ||||||||||||||||
| Examination | Final Examination oral examination All aids allowed Description of Examination: Oral examination of project report and course curriculum Weight: Oral examination 100% 7-point scale, external examiner | ||||||||||||||||
| Organisation of Teaching | 40% workshops, 10% excursion and 50% group project work | ||||||||||||||||
| Block Placement | Block 4 Week Structure: A Block 4 Week Structure: C | ||||||||||||||||
| Teaching Language | English | ||||||||||||||||
| Restrictions | 30 students | ||||||||||||||||
| Course Contents | |||||||||||||||||
| 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. | |||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||
| 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. | |||||||||||||||||
| Learning Outcome | |||||||||||||||||
| 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. | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Vibeke Langer, vl@life.ku.dk, Department of Agricultural Sciences/Environment, Resources and Technology, Phone: 35332383 Jesper Lassen, jlas@life.ku.dk, Department of Human Nutrition/Sociology of Food, Phone: 35332621 | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee NSN | |||||||||||||||||
| Course Scope | |||||||||||||||||
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