MAME4430 Food, Globalisation and Governance Course description

Students who are admitted to Master studies within the following subject areas are eligible to apply for admission to the course: nutrition, health sciences, environmental studies, development studies, agriculture/food production, law, political science, anthropology, sociology and interdisciplinary master programmes involving any of these subject areas.

Upon completion of the course the student will have obtained the following learning outcomes, defined as knowledge, skills and general competencies:

Knowledge The student

• has advanced knowledge of economical, political and cultural aspects of globalization
• has advanced knowledge of concepts and principles of governance.
• has thorough knowledge of the roles and responsibilities of various actors in food and nutrition governance
• has thorough knowledge of public food production and consumption as related to sustainable development and other ethical aspects.
• has advanced knowledge of food systems, food security, food sovereignty, supply chain and alternative food networks.
• has thorough knowledge of public procurement in promoting sustainable and healthy diets

Skills The student

• can identify, analyse and discuss relevant examples of governance of food consumption in a globalized word
• can evaluate how different forms of food production and consumption have an impact on sustainability
• can find relevant information on key periodicals, international technical and policy reports and web-sites of relevance to global food production and consumption.

General competencies

The student

• can critically discuss various dimensions of globalization and how they affects food production and consumption.
• can communicate ethical aspects related to food production and consumption in a globalized world

The main aim of the course is to introduce important concepts and principles from the contemporary debate on the governance of food production and consumption in a globalized world. Consequences of different methods of food production on environment, health, food security and food sovereignty receives special attention.

Students are responsible for achieving the outlined learning objectives, and are expected to participate actively during the course and contribute to its success. A variety of learning approaches will be used, including:

Lectures with subsequent discussions, self-study, group work, interactive exchange among students and between students and resource persons, oral presentations, visits to relevant institutions and systematic clarification of key terms in common use.

After completing the course, the student should have the following learning outcomes defined in terms of knowledge, skills and general competence:

Knowlegde

The student

• can discuss the importance of sex and gender, age, socio-cultural and economic contexts and living conditions, including labour, housing and social participation in relation to mental health and substance abuse
• can analyse and discuss common ethical issues and values related to mental health care
• can discuss the need for self-help, peer-to-peer support and voluntary work
• can analyse the relationships between migration and experiences of traumatisation, and its impact on mental illness and substance abuse

Skills

The student

• can analyse the interactions between gender, age, and socio-cultural context (e.g., within minority groups) concerning mental health and substance use issues and apply this knowledge to assess support needs.
• can work at individual, group, and societal levels to promote well-being, improve daily life, and encourage social participation for individuals, their families, and support networks, including in settings like schools and workplaces
• can support self-help, peer-to-peer work, and voluntary work with individuals experiencing mental health and substance use issues, as well as with their families and support networks
• can analyse and critically reflect on self-perceptions, attitudes, and the influence of personal values and behaviours on work with the individual affected, their family, support network, and collaborative partners

General competence

The student

• can apply knowledge and skills to exercise professional judgment when working with migrants, minorities, and others affected by mental health and/or substance use issues
• can apply equitable, inclusive and culturally sensitive health- and social services

Lectures, and a variety of student active learning activities, like group work and reflections in study groups, practical exercises and simulation (SIM), and self-studies.

The following must have been approved in order for the student to take the examination:

• 80% compulsory participation in the study group works.
• Written assignment, in groups (3 students), 1,500 words (+/- 10 %).

Individual home examination, with academic discussion questions (maxiumum 2500 words), 6 hours.

The course is taught in English. Students may also choose to write/conduct the examination in a Scandinavian language (Norwegian, Swedish or Danish).

All aids are permitted as long as the candidate use literature references in accordance with existing guidelines.