LPLF10355U Organic Food Systems

Volume 2013/2014
Content
The course comprises three core elements. 1) Lectures and exercises will introduce the organic sector as an alternative food system. Here focus will be on food systems as a theoretical and conceptual framework for understanding and analyzing the organic sector. Lectures will also provide an overview of the history and regulation of organic food production in Denmark; consumer preferences, markets and distribution systems for organic products. 2) a compulsory 3-day excursion to organic food enterprises, offering a possibility to discuss the theoretical aspects from the lectures in a real life context. We will visit app. 6 enterprises covering different aspects of the organic food system from primary production over manufacturing to distribution. 3) A problem oriented group project investigating a specific aspect of the organic food system.
Learning Outcome

The aim of the course is to introduce students with an agriculture or food back-ground an overview of important theoretical and conceptual aspects of food systems with a special focus on organic and other alternative food systems.

After completing the course the student should be able to:

Knowledge:
- Show overview of important concepts related to food systems.
- Give an account of the historical development and present structure of the organic food system in Denmark

- Identify key actors and structures of importance for the organic food system.

Skills:
- Apply food systems as a conceptual framework for analyzing production, distribution and consumption of food.

- Demonstrate an understanding of the defining aspects and principles of organic food production.

- Explain key issues related to the analysis of food systems, including sustainability, trust, risk, environment and animal welfare.

Competencies:
- Reflect on organic food production systems and their economic and social context.
- Apply the obtained concepts and analytical framework on a food systems related problem.
Basic knowledge of either agriculture, food production or food science.
Lectures, exercises, workshops, excursion and problem based group project.
The course includes a compulsory 3-day long excursion.
  • Category
  • Hours
  • Exam
  • 1
  • Excursions
  • 40
  • Guidance
  • 10
  • Lectures
  • 40
  • Preparation
  • 110
  • Project work
  • 206
  • Theory exercises
  • 5
  • Total
  • 412
Credit
15 ECTS
Type of assessment
Oral examination, 30 min. under invigilation
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Exam registration requirements
Submitted report from group project
Aid
Only certain aids allowed
The examinee may bring notes and project report.
Marking scale
7-point grading scale
Censorship form
No external censorship
More internal examinators.
Re-exam
If 10 or fewer register for the reexamination the examination form will be oral.
Criteria for exam assesment
The mark 12 will be achieved by students fulfilling all aspects as described in the learning outcomes (see below).