Course syllabus A15-0239-B - Sustainable food production (FAaFR - SS 2020/2021)

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University: Slovak University of Agriculture in Nitra
Faculty: Faculty of Agrobiology and Food Resources
Course unit code: A15-0239-B
Course unit title: Sustainable food production
Planned types, learning activities and teaching methods:
lecture2 hours weekly / 26 hours per semester of study (on-site method)
seminar2 hours weekly / 26 hours per semester of study (on-site method)

Credits: 6
Semester: -- item not defined --
Level of study: 1.
Prerequisites for registration: none
Assesment methods :
During the semester there will be a 20-point written test, presentation and defence of the semester work for 20 points and a final oral exam for 60 points. To obtain an A rating, must be obtained at least 93 points, to score B at least 86 points, to score C at least 79 points, to score D at least 72 points, to score E at least 64 points. The student obtained credits for the subject in the case of grades A through E.
Learning outcomes of the course unit:
Learning outcomes of the course unit is to understand the essence of sustainable food production in the development education in conditions of climate change, depletion of natural resources and exponential growth of the world population.
Student will acquire knowledge on global issues of food production. Understand the importance of global change and its impact on the sustainable production of food resources. He will be able to actively use source databases and make his own food production analysis. It will be able to analyse global issues and possible solutions in the context of hunger, malnutrition, water scarcity and uneven distribution of resources in the countries of the global south. Acquire knowledge allowing a critical analysis of regional sustainable use of natural resources. Acquire knowledge on the principles of food security in the context of climate change. Understand the importance, principles and implementation of the European Union's environmental interests in the Common Agricultural Policy.
Course contents:
Ecological, economic and social dimension of sustainable food production in the context of global change (climate change, resource depletion, biodiversity decline, global population growth). Topics discussed include environmental footprint and use of natural resources, ecosystem services, climate-smart agriculture, agricultural biodiversity, NATURA 2000, issues of hunger, malnutrition, lack of water, the importance of regional food resources, the EU's role in promoting green growth and sustainable farming systems. Working with source databases EUROSTAT and FAOSTAT.

Recommended or required reading:
MACÁK, M. -- SMATANA, J. Základy udržateľného poľnohospodárstva. 1st ed. Nitra : Slovenská poľnohospodárska univerzita, 2015. 218 p. ISBN 978-80-552-1291-3.
MRAVCOVÁ, A. -- PAVLÍKOVÁ, B. -- KAČÁNIOVÁ, M. -- KADLEČÍKOVÁ, M. -- MACÁK, M. -- MORAVČÍKOVÁ, D. -- PALUCHOVÁ, J. -- HORSKÁ, E. -- SVITAČOVÁ, E. Rozvojové vzdelávanie: Témy a metódy II. 1st ed. Bratislava : Pontis, 2015. 217 p. ISBN 978-80-971310-6-7.

Language of instruction: Slovak
Evaluation of course unit:
Assessed students in total: 0

Name of lecturer(s): doc. Ing. Milan Macák, Dr. (examiner, instructor, lecturer, person responsible for course)
Ing. Jozef Smatana, PhD. (examiner, instructor)
Last modification: 16. 10. 2019
Supervisor: doc. Ing. Milan Macák, Dr. and programme supervisor

Last modification made by Gabriela Hvizdová on 10/16/2019.

Type of output: