International Plant and Food Production

44B0720

Bachelor

English

5.0

only winter term

1 semester

The "International Plant and Food Production" module provides fundamental knowledge of the dynamics and challenges in plant and food production. Students learn about various production systems for crops and food and analyze their impact on the environment, resource management, and food security. The module covers trade structures, sustainable farming methods, and the effects of climate change on agricultural production. It emphasizes the analysis of global value chains, technologies for increasing efficiency, as well as the socio-economic aspects of food production. Through case studies, projects and excursions students apply theoretical knowledge in practical contexts. 

The Bachelor’s course titled "International Plant and Food Production" at Osnabrück University of Applied Sciences focuses on providing students with a comprehensive understanding of the global agricultural and food production systems. Here are some of the main teaching aspects typically covered in this course:

1. Agronomy and Crop Science: Study of plant biology, soil science, and sustainable crop production techniques with an emphasis on innovation and productivity.

2. Global Food Systems: Examination of different food production systems worldwide, including their economic, social, and environmental impacts.

3. Sustainable Agriculture: Instruction on sustainable practices that aim to increase production efficiency while minimizing negative environmental impacts and supporting biodiversity.

4. Food Security and Safety: Understanding the challenges of global food security and strategies for ensuring food safety throughout the supply chain.

5. International Trade and Marketing: Insights into the global markets for agricultural products, including trade regulations and international marketing strategies.

6. Technology and Innovation: Exploration of emerging technologies in plant and food production, such as precision agriculture, biotechnology, and digital farming.

7. Research and Development: Encouragement of research activities to solve practical problems in the agriculture and food sectors, with opportunities for hands-on projects and collaborations with industry players. 8. Cultural and Socio-Economic Considerations: Analysis of how cultural and socioeconomic factors influence agricultural practices and food consumption patterns worldwide.

The total workload for the module is 150 hours (see also "ECTS credit points and grading").

• Oral presentation, with written elaboration or
• Written examination or
• oral exam

• Regular participation

The standard form of examination is the presentation (alternative form of examination may be chosen by the examiner and then announced at the beginning of the course)

Ungraded: Regular participation in the seminars

Presentation: 20 minutes; corresponding paper: 5 pages

Students should already have gained broad knowledge in plant and food production. This has to be taken into account when choosing this course.

In "International Plant and Food Production," knowledge broadening refers to the comprehensive and multidisciplinary approach designed to provide students with a wide array of skills and understanding necessary for navigating the complexities of global agricultural and food systems. Here’s what can be highlighted regarding knowledge broadening in such a course: 1. Cross-Disciplinary Learning: Students gain insights not just from agricultural sciences but also from related fields such as economics, environmental science, technology, and social sciences, allowing for a more holistic understanding of plant and food production. 2. Global Perspectives: The course emphasizes understanding agricultural and food production systems worldwide, which broadens the student's cultural and geographical perspectives. It prepares them to think critically about global challenges such as food security, climate change, and sustainability. 3. Latest Technological Trends: Students are introduced to cutting-edge technologies and innovations in agriculture, such as precision farming, biotechnology, and automation, which broadens their technical skills and understanding of modern agricultural practices. 4. Sustainability and Ethical Considerations: The program includes discussions on sustainable practices and the ethical implications of agricultural methods, encouraging students to consider the social and environmental impacts of food production. 5. Problem-Solving Skills: Through research projects, internships, and real-world case studies, students develop problem-solving skills, enabling them to apply their knowledge in practical settings and adapt to new challenges in the field. 6. Communication and Collaboration: Engagement in group projects and presentations builds communication and teamwork skills, crucial for working in diverse international teams. 7. Industry and Research Exposure: Interaction with industry experts and exposure to current research allows students to stay informed about emerging trends and challenges in agriculture and food production. By incorporating these aspects, the course ensures that students are well-equipped with the knowledge and skills to contribute effectively to the field of international plant and food production.

In "International Plant and Food Production," knowledge deepening refers to the focused and in-depth exploration of specific areas within the broader field of agriculture and food production. This approach ensures that students not only have a comprehensive understanding but also acquire expertise in chosen areas, allowing them to tackle complex issues effectively. Here’s what can be highlighted regarding knowledge deepening in such a course:

1. Specialized Modules: The course typically includes modules that delve deeply into specific aspects of plant and food production, such as crop management, soil science, pest management, and advanced food technology.

2. Research Projects: Students often engage in detailed research projects that require deep investigation into a particular topic, fostering the development of expertise and advanced analytical skills.

3. Case Studies: Detailed analysis of real-world case studies allows students to explore complex industry scenarios, enhancing their ability to apply theoretical knowledge to practical situations.

4. Advanced Technological Understanding: Students gain in-depth knowledge of the latest technologies in agriculture, such as genetic modification, precision agriculture tools, and data analytics, enabling them to understand and apply advanced techniques.

5. Professional Practice: Opportunities for internships or fieldwork provide hands-on experience in specific areas, allowing students to deepen their practical knowledge and skills in industry-relevant contexts.

6. Interdisciplinary Integration: By integrating knowledge from various disciplines in targeted projects or electives, students develop a deeper understanding of how different factors influence plant and food production.

7. Critical Thinking and Analysis: Encouragement of critical thinking in evaluating current methodologies and developing innovative solutions promotes a deeper understanding of the issues and challenges faced by the industry.

8. Ethical and Sustainable Practices: In-depth discussions on the ethical, environmental, and societal impacts of different agricultural practices help students gain nuanced perspectives on sustainability issues.

By incorporating these elements, the course ensures that students not only broaden their knowledge base but also develop the depth of understanding necessary to address specific challenges and opportunities within the field of international plant and food production.

• Kaufmann, Falko

• Kaufmann, Falko
• Dierend, Werner

N.N.