Main field(s) of study and in-depth level:
Sustainable Development A1F
Fail (U), 3, 4, 5.
The Faculty Board of Science and Technology
A Bachelor's degree and, in addition, at least 30 credits in sustainable development at Master's level, or 120 credits with at least 90 credits in earth science or biology including 15 credits at Master's level.
After completion of the course the student should be able to:
define and critically analyse sustainability and how it can be applied to complex sociotechnical systems in food, water, and energy sectors
describe and evaluate environmental and socioeconomic impacts from food, energy, and water production on global and local scales
apply and evaluate analytical tools and indicators relevant for sustainability within food, water and energy systems on local and global scales
evaluate how energy policies affect food and water availability and vice versa
critically analyse and discuss the concepts of strong and weak sustainability with relevant applications to agri/aquaculture, primary energy supply, and water supply
evaluate urbanisation and its impact on resource demand and related impacts on land-use, emissions and society
critically analyse the importance and influence of political, cultural, and technological drivers on food, water and energy systems in a historical perspective
apply previously acquired training in research methodology to plan further studies in the food, energy and water sectors
Interconnections between food, energy, and water with respect to sustainable development. Socio-hydrology and anthropogenic impact on natural hydrological systems. Sustainable energy systems and energy security as a holistic tool. Food security and sustainability assessments of food production systems and food consumption patterns. Societal development goals (industrialisation, economic development, increased welfare, etc.) and policies (emission reductions, energy security, etc.) are discussed in terms of their consequences for food, energy and water demand. Natural resource use and related impacts on food, energy, and water over the entire supply chain until final consumption. Quantitative and qualitative indicators for sustainability. Physical availability of food, water and energy resources and how they can be localised, how the geographical distribution originates, and how they can be developed to fulfil societal needs. Infrastructure requirements and risks associated with various systems. Political conflicts and the influence of policies on food, water and energy systems.
Lectures, guest lectures, seminars, project work, study visit.
Indivudial written exercises (3*2 credits), active participation in seminars (3*2 credits), written and oral presentation of project work including opposition (3 credits).
week 31, 2016
Lecture hand-outs, selected articles and seminar literature