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Curricular information is subject to change
On completion of this module students should be able to discuss the following:
• Impact of food choices on the environment
• Exploring plant-based proteins
• Increasing local production of plant-based foods including fruits, vegetables, legumes, nuts and seeds
• Sustainable organic production methods
• Alternative growing media
• New developments in plant production systems including vertical farming, urban farms
• Circular economy - waste to food, reducing carbon footprint of production
• Development of new plant crops from wild relatives
Student Effort Type | Hours |
---|---|
Lectures | 24 |
Small Group | 24 |
Autonomous Student Learning | 52 |
Total | 100 |
Not applicable to this module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Not yet recorded. |
Resit In | Terminal Exam |
---|---|
Autumn | Yes - 2 Hour |
• Group/class feedback, post-assessment
Not yet recorded.