Syllabus academic year 2010/2011
(Created 2010-07-25.)
FOOD SYSTEM STRUCTURESYTHA10
Credits: 7,5. Grading scale: UG. Cycle: G1 (First Cycle). Language of instruction: The course will be given in Swedish. Compulsory for: YL1. Course coordinator: Charlott Håkansson, charlott.hakansson@food.lth.se, YTH. Assessment: The student shall conduct two projects, these shall all be presented orally as well as written reports and the students shall participate in a debate. Attendance at guest lectures, study visits, and seminars that are arranged during the course is compulsory. If the student has an acceptable reason not to participate, exercises with similar content can be accepted instead. Parts: 3. Home page: http://www.food.lth.se.

Aim
The aim of this course is to give the student an overview of the food chain, from the primary production to the table, how the food chain is organised and how the trade of food products is done. Another aim is to give the student training in discussing and reflecting on currrent issues.

Furtermore the course aims to identify the different professions that participate in the food chain and what type of competence that is needed for these professions.

Knowledge and understanding
For a passing grade the student must

Skills and abilities
For a passing grade the student must

Contents
The course describes the complete food chain from primary production, through food industry, wholesalers, food retailers, caterers and restaurants to consumers and waste handling.

Statistics from different parts of the food chain will be evaluated (number of employees, level of education, turnover, import/export, energy consumption, effect on environment, life cycle analysis). The role of authorities, legislation branch organisations, unions and NGOs on conditions and limitations for the food that is available for consumers will be discussed.

Other issues that are discussed are: Which are the partakers in the food chain and how do they collaborate? Who decides what to eat: producers, industry, wholesalers, retailers or consumers? How is the food trade organised in Sweden and EC but also on a global scale. The food consumption in Sweden, EC and the rest of the world. How much money is spent on food? How does the different parts of the food chain look at concepts such as KRAV, IP, Europe GAP, standards such as (BRC, HACCP; ISO...), environmental labelling, locally produced food, life cycle analyses, GMO, radiation, private label /EMV and other issues concerning food and food production? Are there any explicit policy concerning environment, health, sustainable development and sustainable consumption etc? How do different partakers communicate their opinions? What education and what kind of research is needed and performed by different partakers in the food chain? Where are the job opportunities for persons with the education given by this course?

The course will be conducted as projects and examined by oral and written presentations. Each student will do a deeper study of four of the questions described above. The students will have to do their own information research but will be supported by the lectures and the seminars. The students will train on how to do literature research, written reports, oral presentations and in debate techniques.

Literature
Nilsson, H: Kompendium i kommunikation. Available through KFS book store, Campus Helsingborg.

Parts

Code: 0110. Name: Written and Oral Report: Food Statistics.
Higher education credits: 1,5. Grading scale: UG. Assessment: Active participation in the project work and approved written and oral reports of the projects. Projects are performed in a project group but everyone in the project should be able to account for and be able to explain the content of the report. Attendance at guest lectures, study visits, and seminars that are arranged during the course is compulsory. If the student has an acceptable reason not to participate, exercises with similar content can be accepted instead.

Code: 0210. Name: Written and Oral Report: Food System Conditions.
Higher education credits: 3. Grading scale: UG. Assessment: Active participation in the project work and approved written and oral reports of the projects. Projects are performed in a project group but everyone in the project should be able to account for and be able to explain the content of the report. Attendance at guest lectures, study visits, and seminars that are arranged during the course is compulsory. If the student has an acceptable reason not to participate, exercises with similar content can be accepted instead.

Code: 0310. Name: Debate.
Higher education credits: 3. Grading scale: UG. Assessment: Active participation in the debate where the student has to argue for a given standpoint on a given issue. Attendance at guest lectures, study visits, and seminars that are arranged during the course is compulsory. If the student has an acceptable reason not to participate, exercises with similar content can be accepted instead.