At the end of the course students will be able to:
1. Develop insights to concepts of food system
2. Demonstrate understanding of sustainable food system and sustainable food system
development
3. Apply concepts of food systems approach to address the impact of food production and
consumption on environment and health.
4. Identify, map and demonstrate knowledge tools and drivers of sustainable food systems.
1. Develop insights to concepts of food system
2. Demonstrate understanding of sustainable food system and sustainable food system
development
3. Apply concepts of food systems approach to address the impact of food production and
consumption on environment and health.
4. Identify, map and demonstrate knowledge tools and drivers of sustainable food systems.
Catalogue Code: TH4285
Course Type: Generic Elective Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Experiential Learning: No
Primary Purpose of Course: Other
Primary Orientation of the Course: Environment and Sustainability
Course Code: 406420205
Floating Credit: No
Audit Course: No
Course Needs: Regional