Food Systems and Transition
The overall aim of the course is to introduce students to food systems and their actors as a framework for understanding and analyzing the development in the food sector. This will also provide a basis for handling future changes of food systems in a societal context.
The course will comprise the following themes
· Food systems and food networks as conceptualizations of the complex system behind food products and as useful tool in analysis of food related developments.
· The historical development and structure of food systems (mainstream and alternative food systems). This will include an overview of changing technologies; structure, location, actors as well as salient political issues characterizing food systems in different periods.
· Governance of food systems including an introduction to dynamics of policy processes. This also includes questions of the power and interests of core actors as well the role of social movements.
· Key concepts and theories useful for understanding an analyzing the development and transition of food systems. This includes among other things socio-material approaches to food systems change, sustainability and actor understandings.
Msc Programme in Integrated Food Studies
· Give an account of the development and present structure mainstream and alternative food systems.
· Show overview of concepts important for understanding food systems and their development.
· Have an overview of key actors, institutional environments and structures of importance for food systems and their development.
· Understand how food related policies govern food systems
· Is able map relevant actors within a given food system
· Is able to analyze societal and institutional issues of relevance for the development of food related policies or strategies.
· Can apply relevant theoretical frameworks and concepts to analyze governance of food systems
· I able to reflect on the key concepts of the theories presented, and discuss their relevance for new food systems.
· Should, using a food systems approach, able to discuss how complex issues related to the food sector can be handled.
The type of instruction at the course will include lectures, plenary and group discussions, seminars, individual and group exercises, student presentations, project work, supervision and feedback from teachers, and peer feedback.
Academic qualifications equivalent to a BSc degree is recommended.
None are required
- 7,5 ECTS
- Type of assessment
Oral examination, 20 min
- Type of assessment details
- The exam includes a discussion of the project report as well as
questions in the curriculum.
No time for preparation.
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Two internal examiners
Criteria for exam assessment
The assessment is based on the criteria given by the Learning Outcomes
Single subject courses (day)
- Class Instruction
- Theory exercises
- Project work
- Course number
- 7,5 ECTS
- Programme level
- Full Degree Master
- Block 1
- The number of seats may be reduced in the late registration period
- Study Board of Food, Human Nutrition and Sports
- Department of Food and Resource Economics
- Faculty of Science
- Thorkild Nielsen (16-766a71746d6b6e6630706b676e756770426b687471306d7730666d)
- Mette Weinreich Hansen (15-776f7e7e6f38816f73787c6f736d724a73707c7938757f386e75)
Several guest lectures
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Courseinformation of students