WAGENINGEN UNIVERSITY & RESEARCH
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Courses proposed in 2019-2020 | |
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Sustainable Food Security : The value of systems thinking
Learn to apply a systems approach to food production systems with a focus on environmental sustainability, based on different disciplines.
About this course : Understanding and working with the complexity of sustainable food production systems requires training in different disciplines and an approach that can address this complexity at the system level. This course enables participants to apply the principles of a systems approach to food production systems with a focus on environmental sustainability. We analyze production systems at both ends of the spectrum: highly productive systems with relatively high inputs and emissions to the environment, and low productive systems with low input use and depletion of soil fertility. Crop-livestock interaction is a focal point.
Domain - Life sciences
Prerequisites : no Workload in student hours - 84 hours
Midterm exam : no Assessment : Final exam: assignments of the course (40%) & multiple choice exam (60%).
Semester 1
Duration - 15/10/2019 - 14/02/2020 Registration - 02/09/2019 - 15/10/2019
Exam registration date - 19/01/2020 Final exam - between 03/02/2020 and 14/02/2020 Resit exam - between 03/08/2020 and 14/08/2020
Semester 2
Duration - 17/02/2020 - 03/07/2020 Registration - 06/01/2020 - 12/04/2020
Exam registration date - 26/06/2020 Final exam - between 06/07/2020 and 17/07/2020 Resit exam - between 03/02/2021 and 12/02/2021
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Level Master 1
Study credits 3
Language English
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Sustainable Food Security: Food Access
Learn the basics of food access decision-making. In other words, who decides what ends up on your plate. Spoiler alert: it’s not just you!
About this course : What does it take to provide access to safe and nutritious food every day? In this course, you'll explore how key actors at the household, local, national and international levels negotiate and make choices on access to food. You will learn how an individual's food accessibility depends on social and economic dynamics at the household level. Next, you will unravel the interactions between traders, retailers, producers and buyers in markets shaping food access at the local level. At national level, you will see how politics and policies influence access to food by negotiating and aligning goals, instruments and modes of governance. You will also learn how debates and negotiations in international organisations create conditions in food trade that influence how access to food is arranged. Finally, you will combine your insights in food access at different levels for composing the big picture, and demonstrate how different levels are interrelated. Overall, the course enables you to critically reflect upon what's on your plate and who influences that selection. This introductory course is taught by instructors with decades of experience in university teaching and real life projects about access to food all over the world. This course will be beneficial to students, food and nutrition policy makers, development practitioners and trainers at international, national, household and individual level.
Domain - Life sciences
Prerequisites : no Workload in student hours - 56 hours
Midterm exam : no Assessment : written exam
Semester 1
Duration - 15/10/2019 - 14/02/2020 Registration - 02/09/2019 - 15/10/2019
Exam registration date - 19/01/2020 Final exam - between 03/02/2020 and 14/02/2020 Resit exam - between 03/08/2020 and 14/08/2020
Semester 2
Duration - 17/02/2020 - 03/07/2020 Registration - 06/01/2020 - 12/04/2020
Exam registration date - 26/06/2020 Final exam - between 06/07/2020 and 17/07/2020 Resit exam - between 03/02/2021 and 12/02/2021
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Level Bachelor 4
Study credits 2
Language English
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Nutrition and Health: Food Risks
Learn about bacteria, pesticides and health hazards present in food.
About this course : Everyday reports of food scandals and recalls are published. One day reports mention scary bacteria in meat, and another day dangerous pesticides in fruits. According to some, meat needs to be cooked well to prevent food-borne illness while others warn not to heat food to prevent the formation of poisonous substances. Many consumers worry about the conflicting and confusing messages about food hazards. This course will teach you about the hazards associated with food and give you the tools to assess and quantify the dangers they can present. You will get an introduction into the effects of food processing, the shared responsibility in the food chain and the prevention of food poisoning/intoxication. After this course, you will be able to differentiate what is a food myth vs. an actual risk. Finally, you will gain a contemporary view of how different risks can be weighed in a scientific way.
Domain - Life sciences
Prerequisites : no Workload in student hours - 56 hours
Midterm exam : no Assessment : written exam
Semester 1
Duration - 15/10/2019 - 14/02/2020 Registration - 02/09/2019 - 15/10/2019
Exam registration date - 19/01/2020 Final exam - between 03/02/2020 and 14/02/2020 Resit exam - between 03/08/2020 and 14/08/2020
Semester 2
Duration - 17/02/2020 - 03/07/2020 Registration - 06/01/2020 - 12/04/2020
Exam registration date - 26/06/2020 Final exam - between 06/07/2020 and 17/07/2020 Resit exam - between 03/02/2021 and 12/02/2021
To register
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Level Bachelor 1
Study credits 2
Language English
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Nutrition and Health: Macronutrients and Overnutrition
Learn the fundamentals of nutrition and its impact on human health.
About this course : Food plays a central role in our society but few people actually understand what it does to our bodies. Learn more about nutrition and how our diet profoundly impacts our current and future health.This introductory nutrition course addresses the relationship between nutrition and human health with a focus on health problems related to overnutrition.Domain - Life sciences
Prerequisites : no Workload in student hours - 56 hours
Midterm exam : no Assessment : written exam
Semester 1
Duration - 15/10/2019 - 14/02/2020 Registration - 02/09/2019 - 15/10/2019
Exam registration date - 19/01/2020 Final exam - between 03/02/2020 and 14/02/2020 Resit exam - between 03/08/2020 and 14/08/2020
Semester 2
Duration - 17/02/2020 - 03/07/2020 Registration - 06/01/2020 - 12/04/2020
Exam registration date - 26/06/2020 Final exam - between 06/07/2020 and 17/07/2020 Resit exam - between 03/02/2021 and 12/02/2021
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Level Bachelor 1
Study credits 2
Language English
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Nutrition and Health: Micronutrients and Malnutrition
Learn about malnutrition and micronutrients and how they impact human health.
About this course : Food plays a central role in our society but few people actually understand what it does to our bodies. Learn more about nutrition and how our diet profoundly impacts our current and future health. The course will focus on undernutrition and micronutrients. The course will introduce you into the vitamins and minerals and their role in human health.Domain - Life sciences
Prerequisites : no Workload in student hours - 56 hours
Midterm exam : no Assessment : written exam
Semester 1
Duration - 15/10/2019 - 14/02/2020 Registration - 02/09/2019 - 15/10/2019
Exam registration date - 19/01/2020 Final exam - between 03/02/2020 and 14/02/2020 Resit exam - between 03/08/2020 and 14/08/2020
Semester 2
Duration - 17/02/2020 - 03/07/2020 Registration - 06/01/2020 - 12/04/2020
Exam registration date - 26/06/2020 Final exam - between 06/07/2020 and 17/07/2020 Resit exam - between 03/02/2021 and 12/02/2021
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Level Bachelor 1
Study credits 2
Language English
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Nutrition and Health: Human Microbiome
Learn how you can impact your health by balancing your gut health; how your microbiome together with your diet can improve normal gut function.
About this course : What does it take to provide access to safe and nutritious food every day? In this course, you'll explore how key actors at the household, local, national and international levels negotiate and make choices on access to food. You will learn how an individual's food accessibility depends on social and economic dynamics at the household level. Next, you will unravel the interactions between traders, retailers, producers and buyers in markets shaping food access at the local level. At national level, you will see how politics and policies influence access to food by negotiating and aligning goals, instruments and modes of governance. You will also learn how debates and negotiations in international organisations create conditions in food trade that influence how access to food is arranged. Finally, you will combine your insights in food access at different levels for composing the big picture, and demonstrate how different levels are interrelated. Overall, the course enables you to critically reflect upon what's on your plate and who influences that selection. This introductory course is taught by instructors with decades of experience in university teaching and real life projects about access to food all over the world. This course will be beneficial to students, food and nutrition policy makers, development practitioners and trainers at international, national, household and individual level.Domain - Life sciences
Prerequisites : no Workload in student hours - 24 hours
Midterm exam : no Assessment : written exam
Semester 1
Duration - 15/10/2019 - 14/02/2020 Registration - 02/09/2019 - 15/10/2019
Exam registration date - 19/01/2020 Final exam - between 03/02/2020 and 14/02/2020 Resit exam - between 03/08/2020 and 14/08/2020
Semester 2
Duration - 17/02/2020 - 03/07/2020 Registration - 06/01/2020 - 12/04/2020
Exam registration date - 26/06/2020 Final exam - between 06/07/2020 and 17/07/2020 Resit exam - between 03/02/2021 and 12/02/2021
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Level Bachelor 1
Study credits 1
Language English
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Sustainable Food Security: Crop Production
Learn the basics of crop production and find out how to feed the future world population without depleting our planet’s resources.
About this course : Feeding nine billion in 2050 without exhausting the planetary reserves is perhaps the greatest challenge mankind has ever faced. This course will examine the principles of production ecology and the 'availability pillar' of global food security that lie at the heart of food production. They can be applied to both crops and animal production. This course on the basics of crop production will discuss why yields in some parts of the world are lagging behind and identify the agro- ecological drivers that shape the wide diversity of production systems. Furthermore, key issues relating to closing of yield gaps and how these link to different visions of sustainability will be explored.Domain - Life sciences
Prerequisites : no Workload in student hours - 56 hours
Midterm exam : no Assessment : written exam
Semester 1
Duration - 15/10/2019 - 14/02/2020 Registration - 02/09/2019 - 15/10/2019
Exam registration date - 19/01/2020 Final exam - between 03/02/2020 and 14/02/2020 Resit exam - between 03/08/2020 and 14/08/2020
Semester 2
Duration - 17/02/2020 - 03/07/2020 Registration - 06/01/2020 - 12/04/2020
Exam registration date - 26/06/2020 Final exam - between 06/07/2020 and 17/07/2020 Resit exam - between 03/02/2021 and 12/02/2021
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Level Bachelor 4
Study credits 2
Language English
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Sustainable Soil Management: Soil for life
Learn why soil is so important, how it’s being threatened and what we can do to protect this natural resource so vital to our lives.
About this course : Soils represent one of our most important natural resources and is the foundation for our terrestrial based life on Earth. Yet ironically, it is one of the most neglected of our resources. We eat from it, we build on it, we drive on it, we dig it up ... but, as a society, we play precious little attention to caring for and understanding more about this critically important resource. Soil degradation might be induced by water and wind erosion, salinization, local contamination and diffuse pollution, loss of organic matter, soil fertility decline, soil compaction, acidification, soil sealing, ultimately leading to a loss of soil related ecosystem services, impacting our lives in both rural and urban areas. This course explores the core issues, soil degradation processes, management and decision-making processes that makes explicit our concern for soils real, and the need for action paramount, in ensuring the long-term sustainability of global food supply and other important soil-related ecosystem services.Domain - Life sciences
Prerequisites : no Workload in student hours - 84 hours
Midterm exam : no Assessment : written exam
Semester 1
Duration - 15/10/2019 - 14/02/2020 Registration - 02/09/2019 - 15/10/2019
Exam registration date - 19/01/2020 Final exam - between 03/02/2020 and 14/02/2020 Resit exam - between 03/08/2020 and 14/08/2020
Semester 2
Duration - 17/02/2020 - 03/07/2020 Registration - 06/01/2020 - 12/04/2020
Exam registration date - 26/06/2020 Final exam - between 06/07/2020 and 17/07/2020 Resit exam - between 03/02/2021 and 12/02/2021
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Level Bachelor 1
Study credits 3
Language English
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Courses proposed in 2018-2019 | |
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Nutrition and Health Part 1: Macronutrients and Overnutrition
About this course : There is an overload of information about nutrition and health, but what is the truth and what can you do to improve the health of your patients? Learn more about nutrition and how our diet profoundly impacts our current and future health. This course addresses the relationship between nutrition and human health, with a focus on health problems related to overnutrition...
More information on the program
Domain - Nutrition and Health Start date course semester 1 and 2
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Level bachelor introductory
Study credits 2
Language English
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Nutrition and Health Part 2: Micronutrients and Malnutrition
About this course : There is an overload of information about nutrition and health, but what is the truth and what can you do to improve the health of your patients? Learn more about nutrition and how our diet profoundly impacts our current and future health. This course addresses the relationship between nutrition and human health, with a focus on health problems related to malnutrition...
More information on the program
Domain - Nutrition and Health Start date course semester 1 and 2
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Level bachelor introductor
Study credits 2
Language English |
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Nutrition and Health Food and Risks
About this course : Everyday reports of food scandals and recalls are published. One day it’s scary bacteria in meat, and another day it’s dangerous pesticides in fruits. According to some, meat needs to be cooked well to prevent food-borne illness while others warn not to heat food to prevent the formation of poisonous substances...
More information on the program
Domain - Nutrition and Health Start date course semester 1 and 2
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Level bachelor introductor
Study credits 2
Language English |
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Sustainable Food Security: Food access
About this course : Food access: Learn about food supply and food security Have you ever considered that you’re not the only one who decides what food ends up on your plate? In this environmental studies course, you’ll explore how key actors at household, local, national and international levels negotiate and make choices on access to food. You will understand why the choices you make have been predestined. And you will learn what it takes to provide access to a safe and nutritious food supply every day...
More information on the program
Domain - Food Security Start date cours semester 1 and 2
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Level master/ introductory
Study credits 2
Language English |
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Food Security: The value of systems thinking
About this course : Systems thinking and environmental sustainability: solve the Rubik’s cube Have you ever considered how many aspects of food production affect the natural environment? Every aspect needs to be considered in attaining the future goal to produce enough food for the growing population while at the same time preserving our planet. It’s as difficult as solving a Rubik’s cube; changing one aspect may affect the environment in a major way...
More information on the program
Domain - Food Security Start date cours semester 1 and 2
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Level master/ introductory
Study credits 3
Language English |
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Food Security: Crop production
About this course : Crop production: learn about agriculture and food production for the future. How much food will be available for humankind in the future? Feeding nine billion people in 2050 without exhausting the planetary reserves is perhaps the greatest challenge humanity has ever faced...
More information on the program
Domain - Food Security Start date cours semester 1 and 2
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Level master/ intermediate
Study credits 2
Language English |
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Sustainable Soil Management: Soil for life
About this course : Soil is the earth’s fragile skin that anchors all life. We depend on soil to build our homes and cities, to grow crops for food and raise livestock, to support transportation and enable recreation. Yet we disregard this crucial and precious resource that lies right under our feet...
More information on the program
Domain - Soil Start date cours semester 1 and 2
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Level bachelor introductory
Study credits 2
Language English |
Votre Secrétariat - Your Secretariat
Mme Irina ZOLOTAREVA
+33 1 44 27 53 35
Campus Pierre et Marie Curie - Bâtiment Atrium, 1ère étage, bureau 102 - 104
Virtual Exchange ExperienceInteview etudiants
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