Introduction to Agricultural and Food Systems

University of Reading

Course Description

  • Course Name

    Introduction to Agricultural and Food Systems

  • Host University

    University of Reading

  • Location

    Reading, England

  • Area of Study

    Agriculture

  • Language Level

    Taught In English

  • Course Level Recommendations

    Lower

    ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.

    Hours & Credits

  • ECTS Credits

    5
  • Recommended U.S. Semester Credits
    3
  • Recommended U.S. Quarter Units
    4

  • Overview

    Module Provider: Agriculture
    Number of credits: 10 [5 ECTS credits]
    Level:4
    Terms in which taught: Spring term module
    Pre-requisites:
    Non-modular pre-requisites:
    Co-requisites:
    Modules excluded:
    Module version for: 2014/5
    Module Convenor: Mr Martin Wagner
    Email: m.a.wagner@reading.ac.uk
    Summary module description:
    Aims:
    This module provides an introduction to the social, economic and environmental factors which influence food production, and food security. Over the 10 weeks learning outcomes span:
    ? Key political and economic factors which affect food supply in Europe;
    ? The influences on world food production, and the predicted changes in food supply in the future;
    ? Understanding the trends in agricultural systems from low to high intensity production;
    ? Global climate, why and how it varies, how cropping systems are matched to climate, climate changes and impacts;
    ? The systems approach to agro-food systems; and
    ? Examples of wider policy issues and debates
    At the end of the module you will be able to understand the impact of social, economic and environmental factors of food supply, how it influences you, UK agriculture, and what changes might be expected in the future. The broad themes will be illustrated from case studies from both temperate and tropical climates with the incorporation of scientific, contemporary and personal sources into teaching material. This module provides grounding for a range of disciplines spanning agricultural, environmental and food science disciplines.
    Assessable learning outcomes:
    At the end of the module you will have developed the following skills:
    ? An understanding of the factors that determine the geographical distribution of agriculture, and the influence of climate on productivity and the farming system
    ? Identification of the linkages between social, economic and environmental aspects of food production
    ? An awareness of wider policy issues and debates relating to the social factors affecting food and its supply
    Core skills developed:
    ? Discussion and debate
    ? Group work
    ? Report writing
    Additional outcomes:
    Outline content:
    - Agriculture and food as a system
    - Feeding the world
    - World agriculture and farming systems
    - UK agriculture and food production
    - Environmental, economic and social determinants of agriculture
    - Global climate change and agriculture
    - Agriculturalists and the changing face of the industry
    Brief description of teaching and learning methods:
    o Seminars o Directed learning o Independent learning
    Contact hours:
    Spring
    Lectures 20
    Tutorials 2
    Guided independent study 78
    Total hours by term 100.00
    Total hours for module 100.00
    Summative Assessment Methods:
    Method Percentage
    Written exam 70
    Written assignment including essay 30
    Other information on summative assessment:
    Formative assessment methods:
    Penalties for late submission:
    The Module Convener will apply the following penalties for work submitted late, in accordance with the University policy.
    where the piece of work is submitted up to one calendar week after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for the piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
    where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.
    You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.
    Length of examination:
    A one and a half hour examination paper in the Summer Term requiring the answers to 2 from 4 questions provided.
    Requirements for a pass:
    A mark of 40% overall.
    Reassessment arrangements:
    By Examination in August/September
    Last updated: 8 October 2014

Course Disclaimer

Courses and course hours of instruction are subject to change.

Some courses may require additional fees.

Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.

ECTS (European Credit Transfer and Accumulation System) credits are converted to semester credits/quarter units differently among U.S. universities. Students should confirm the conversion scale used at their home university when determining credit transfer.

Please reference fall and spring course lists as not all courses are taught during both semesters.

Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.

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