Valid for: 2020/21
Decided by: PLED LIV
Date of Decision: 2020-03-23
Language of instruction: The course will be given in Swedish
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, and to create an understanding of the global food supply.
Furthermore 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
Competences and skills
For a passing grade the student must
The course describes the complete food chain from primary production, through food industry, wholesalers, food retailers, caterers and restaurants to consumers.
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).
One section of the course will discuss food and ethics. The main goal for this section is to think about the choices we make, why we make them and what significance our choices have for the future.
The course will be conducted as projects and examined by oral (Debate) and written presentations. Each student will participate in two projects and will make two individual lecture analysis. 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.
Grading scale: UG - (U,G) - (Fail, Pass)
Assessment: Project, debate, attendance in guest lectures as well as two individual lecture analysis.
The examiner, in consultation with Disability Support Services, may deviate from the regular form of examination in order to provide a permanently disabled student with a form of examination equivalent to that of a student without a disability.
Parts
Code: 0120. Name: Individual Assignment: Compulsory Guest Lectures.
Credits: 1,5. Grading scale: UG. Assessment: two assignments, all guest lectures
Code: 0220. Name: Project Exercise in Team: Food Chain.
Credits: 3. Grading scale: UG. Assessment: written report
Code: 0320. Name: Discussion with the Subject Food and Ethics.
Credits: 3. Grading scale: UG. Assessment: active participation in a discussion (debate) with the subject food and ethics
The number of participants is limited to: No
The course overlaps following course/s: YTHA70
Course coordinator: Birgitta Åsman, birgitta.asman@food.lth.se
Course homepage: http://www.food.lth.se
Further information: Attendance during field trips and guest lectures is mandatory. In the event students cannot attend (for a valid reason) an extra assignment with equivalent content may be substituted.