Last modified: 25 May 2018 11:16
This course will enable students to develop an interdisciplinary understanding of food that is scientifically, geographically and historically informed. The course is structured around the concept of food security (comprising production, availability and access), which is one of the key policy and resource issues facing the world.
|Second Sub Session
|15 credits (7.5 ECTS credits)
Information on contact teaching time is available from the course guide.
To be integrated into tutorials.