Module Information
Course Delivery
Assessment
| Assessment Type | Assessment length / details | Proportion |
|---|---|---|
| Semester Assessment | Poster presentation 600 Words | 20% |
| Semester Assessment | Scientific paper report 2400 Words | 80% |
| Supplementary Assessment | Poster presentation 600 Words | 20% |
| Supplementary Assessment | Scientific paper report 2400 Words | 80% |
Learning Outcomes
On successful completion of this module students should be able to:
Demonstrate a critical understanding of underlying biogeographical influences that affect crop choice and yields, including for energy and other non-food crops, and the impact of those crops on environmental quality and local people.
Evaluate critically the sustainability of different food production methods, e.g. GMOs, organic and conventional agriculture, Permaculture and agroecology.
Demonstrate the ability to analyse the carbon, pollution and biodiversity impacts of food, energy crop or non-food crop production methods.
Employ appropriate data analyses to critically evaluate conclusions about the efficiency of crop production methods and their environmental impact.
Brief description
This module will comprise a series of lectures, supported by interactive seminars and practical activities. Lectures will draw on a wide variety of theoretical and applied topics with a wide use of case studies throughout. The module will be available either through distance learning or as a residential learning experience at the Centre for Alternative Technology. Distance learners will have access to the same lectures as in person participants and take part in interactive online seminars.
Aims
Study the actual and potential use, and science, of GMOs, energy crops, and food growing approaches (e.g. Permaculture, agroforestry, agroecology, organic agriculture and conventional agriculture).
Analyse the impacts of different food production methods on greenhouse gas emissions, carbon sequestration, soil health, biodiversity and ecosystem services.
Use data to analyse food production methods and their impact on the environment.
Appreciate the key scientific advances, debates and uncertainties in the science of sustainable food production.
Content
Impact of crop production on greenhouse gas emissions, carbon sequestration, soil conservation and ecology, and wider ecosystem services.
Science of GMOs, organic agriculture, agroecology, conventional agriculture, Permaculture and other food production methods and technologies.
Module Skills
| Skills Type | Skills details |
|---|---|
| Creative Problem Solving | Collate and handle data, carry out statistical analyses and modelling where appropriate |
| Critical and analytical thinking | Demonstrate a holistic, systematic and sophisticated understanding of the concepts, issues, and theories of sustainable ecology within the context of environmental, social and economic sustainability. Develop and sustain arguments in a variety of written and numerical forms. |
| Digital capability | Make effective use of communication and IT to gather and use evidence and data to find, retrieve, organise and exchange new information |
| Professional communication | Communicate effectively in written and oral forms to a wider audience |
| Real world sense | Develop experience in techniques to assess, measure and monitor natural resource use and the impacts on dynamics and functions of ecosystems |
| Subject Specific Skills | Develop specialist knowledge of sustainable ecology, including that of behavioural issues surrounding anthropogenic attitudes to biodiversity and conservation; |
Notes
This module is at CQFW Level 7