Print Syllabus

Syllabus

TD0008 Food in today’s and tomorrow’s society - an introduction, 15.0 Credits

Maten i dagens och morgondagens samhälle - en introduktion

Subjects

Horticultural Science Food Science Horticultural science Food science

Education cycle

Bachelor’s level

Modules

Title	Credits	Code
Single module	15.0	0201

Advanced study in the main field

First cycle, has only upper-secondary level entry requirements
Bachelor’s level (G1N)

Grading scale

Language

Swedish

Prior knowledge

General entry requirements for higher education.

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, laboratory sessions, field trips, 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.

Grading form

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.

Formats and requirements for examination

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.

• If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.
• The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.
• If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.
• For the examination of a degree project (independent project), the examiner may also allow the student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.

Other information

• The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.

• If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.

Additional information

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

Responsible department

Department of Plant Breeding

Cooperating departments: