Postgraduate Course: Sustainable Food Production (VESC11199)
Course Outline
| School | Royal (Dick) School of Veterinary Studies |
College | College of Medicine and Veterinary Medicine |
| Credit level (Normal year taken) | SCQF Level 11 (Postgraduate) |
| Course type | Online Distance Learning |
Availability | Available to all students |
| SCQF Credits | 20 |
ECTS Credits | 10 |
| Summary | Population growth, climate change and access to resources place pressure on food production systems to operate within sustainable limits¿. This course explores the concepts of sustainable development from a food production perspective |
| Course description |
What is sustainability? Exploration of the principle theories, concepts and principles of Sustainability, including competing definitions
The Sustainable Development Goals and Food Production mapping the goals to impacts and opportunities within food production
A critical review of Sustainable Intensification
Sustainability metrics for key crops
Crop production systems (top five crops globally)
Sustainability metrics for livestock
Alternative production systems
Gender and equality in food production
Food production policy and sustainability
Research and technology for sustainable food production
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Entry Requirements (not applicable to Visiting Students)
| Pre-requisites |
|
Co-requisites | |
| Prohibited Combinations | |
Other requirements | None |
Information for Visiting Students
| Pre-requisites | None |
| High Demand Course? |
Yes |
Course Delivery Information
|
| Academic year 2022/23, Available to all students (SV1)
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Quota: 40 |
| Course Start |
Semester 2 |
| Course Start Date |
16/01/2023 |
Timetable |
Timetable |
| Learning and Teaching activities (Further Info) |
Total Hours:
200
(
Programme Level Learning and Teaching Hours 4,
Directed Learning and Independent Learning Hours
196 )
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| Assessment (Further Info) |
Written Exam
0 %,
Coursework
100 %,
Practical Exam
0 %
|
| Additional Information (Assessment) |
30%: A report on a simulated exercise based on mixed media material which students must audit and identify non conformities against a set sustainability standard. Max word count 1500 (SQF 11.2, 11.5) LO 3
20%: Reflective journal based on production system of students choice, informed by discussion boards and topics from weeks 2 ¿ 5. LO1
Formative assessment: MCQ on legal compliance in sustainable certification
50%: Essay. Maximum word count: 2000 (SQF 11.3) LO 1 and 2
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| Feedback |
Not entered |
| No Exam Information |
Learning Outcomes
On completion of this course, the student will be able to:
- Knowledge and understanding of the concepts and discourses of sustainability and sustainable development in relation to food production (SQF 11.1)
- Ability to critically analysis the UN Sustainable Development goals, and how they influence the practicalities of food production (SQF 11.3)
- An ability apply standard sustainability assessment tools to issues concerning the production of key crops and livestock (SQF 11.2)
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Additional Information
| Graduate Attributes and Skills |
Not entered |
| Keywords | Not entered |
Contacts
| Course organiser | Dr Fiona Borthwick
Tel: (0131 6)50 7300
Email: |
Course secretary | Mrs Elizabeth Wright
Tel: (0131 6)50 6272
Email: |
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