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.

Group written assignment (3-4 students per group) on a relevant topic followed by an oral presentation (2000 words +/- 25 %).

Written exam, in English, individual, 4 hours. The exam text is given in English.

None

A graded scale from A to F where A to E represents passes and F represents a fail.

Two internal examiners