Study Guide

Objective

The student is aware of the significance of conventional agricultural production as the fundamental origin of food. The student can describe the origin and history of raw materials of food industry from primary production and is able to assess the effects of production methods on quality of the raw materials of food industry.

Content

- the typical crops of European agricultural production, their environmental requirements, cultivation methods and techniques, use as food or feed and main quality factors
- the main farm animals, typical production systems, facilities and fodders, animal products and the main quality factors of the products
- features of some most significant global food and feed raw materials

Materials

Notes from the lectures, literature according to own search, net pages and statistics mentioned in the lectures

Teaching methods

Lectures, assignments and presentations

Student workload

Lectures 30-40h, presentations 12-16h (obligatory participation in classroom), independent study and group work recommended ca. 70h

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The students can explain the most important duties and stages of plant and animal production cycles. They recognize the important plant growth factors and the most usual animal housing systems and technological solutions used and can list factors affecting farm animal welfare.

Assessment criteria, good (3)

The students can explain the principles and factors concerning field crop production, animal housing environment and feeding and explain their significance on animal welfare and on the properties of the agricultural products.

Assessment criteria, excellent (5)

The students can compare different solutions in plant production and animal husbandry and evaluate their suitability in different situations. They can evaluate and justify the effects of these on production, performance and welfare.

Assessment methods and criteria

Two (2) sets of assignments and a final group work + presentation. Assessment criteria: see basic information of the course

Qualifications

Nordic Environment as Food Raw Material Source