Wageningen University and Research Center

This course gives an introduction to the principles behind effective operational quality systems in these complex food production chains. Major theoretical topics of the course include the relationship between food properties and quality attributes in the food production chain; traceability of food products in the food production chain; basic principles of operations management; principles of major technological tools, methods, and techniques in quality control and inspection; and introduction to major quality assurance standards. The course contains assignments related to these 4 topics. The assignments serve as a basis for critical analysis of factors influencing the actual operation of the implemented quality system.

In their struggle for survival, organisms have to adapt continuously to changes in their abiotic and biotic environment. This course focuses on the molecular mechanisms and consequences of these adaptations for individual organisms and interactions among organisms. Attention is paid to various (a)biotic factors including temperature, drought, feeding conditions, photoperiodicity, intraspecific competition, symbiosis, and parasitism. Common mechanisms and key concepts across kingdoms underlying adaptation and plasticity are analyzed in depth. Examples show how environmental conditions affect signal transduction pathways leading to adaptive changes in ecology, behavior, and phenology.

This course covers the main trends in environmental management in industry. Students explore the central concepts in environmental management, such as pollution prevention, environmental management systems, life-cycle management, environmental management strategies, industrial ecology, and circular economy. They learn selected theories and models concerning environmental management, in particular the four-stage model of environmental strategy, models of Corporate Social Responsibility, the organization theory of Mintzberg, and ecological modernization theory. In addition to explaining these concepts and theories, the course provides practice-oriented training based on case studies. Although the course primarily deals with industrial organizations, most of its contents also apply to other types of organizations.

This course engages real-world cases of resource competition such as conflicts around land, water, green grabbing, mining, or infrastructure development. It analyses the dynamics of contention in these cases, identifying patterns of power and exclusion, and designing pathways for constructive engagement. Cases are developed together with governmental and non-governmental organizations, who are also involved in assessing the proposed pathways. It is strongly recommended (but not obligatory) that students take the course “Resource competition worldwide: Issues and perspectives” (SDC52806) given in Period 1.

This course covers the biology, agronomy, physiology, and ecology of seaweeds to analyze cultivation, ecophysiology, and ecology in marine systems vs. terrestrial systems. Aspects covered include the limits and possibilities of seaweed production concerning the physical environment (light, temperature, carbon); the importance of salinity for productivity and metabolism; ecological risks and environmental hazards; and biodiversity, reproduction, and breeding.

This course introduces the theory, agronomic practices, and ecological mechanisms of Organic Production Systems. First, the different approaches and production methods of soils, plants, trees, and animals in organic farming are presented with lectures, farm excursions, and farmer interviews. Different farming systems such as organic farming, biodynamic farming, nature-inclusive agriculture, regenerative agriculture, conservation agriculture, agroforestry, and permaculture are presented and discussed. Secondly, the course focuses specifically on the integration and cooperation of the different agricultural elements and concentrates on the interactions between annual and perennial arable crops, livestock species, trees, soils, and landscapes in the Dutch/European environment. Examples from all over the world are used to demonstrate integration and cooperation. The course uses certified organic systems as the baseline and starting point. This course does not discuss conventional farming practices.

This course is an introduction to the chemistry of foods, more specifically the chemistry of groups of compounds present in food: carbohydrates, lipids, proteins, phenolic compounds, and enzymes. Chemical changes that take place during the storage and processing of crops and food are learned. In addition, during the laboratory classes, students design experiments, analyze the composition of food products, and write a scientific lab report. Food technologists should be able to estimate the relevance of various chemical and enzymatic processes by making calculations. To practice this part of food chemistry, the quantification of specific reactions is practiced in calculation cases.

This course covers the foundations of interdisciplinary research in marine socio-ecological systems. Marine socio-ecological components, their importance, and major challenges are reviewed. The content is centered around the themes of Nature, Food, and Society. Specialized training by the Wageningen University library is provided. Real-life challenges for marine socio-ecological systems are used to illustrate the complexity and co-dependency of such systems and to create a tangible framework for the in-depth knowledge required to solve such complex challenges. The course introduces the most relevant foundational knowledge and approaches of the main disciplines involved and the importance of temporal and spatial scales of land-sea interactions. Cases are complemented with day excursions. Students study material individually but also discuss and practice the key concepts and questions in peer-learning groups with a coach. At the end of each week, students perform a mandatory ungraded self-assessment, for which they must score 80% to pass. Students complete a project in small groups, in which they are asked to apply the theory to contribute to the solution of a complex marine problem or challenge. The students write a script and present the results in a knowledge clip.

This course traces technological developments and cross-cultural influences of food production in human history and demonstrates the effect of the evolution of historical civilizations up to the present. Engaging with this long temporal view helps students to reflect on the origins and effects of technological developments in food production. The course consists of three thematic and chronological blocks: the origins of agriculture (Neolithic agriculture; systems of land exploitation); the global diffusion of plants and animals (separation between Old and New World; Columbian Exchange); and the development of modern industrial food technology (changes in food processing technologies and consumption practices; industrial revolution; role of science in food production). 

This course offers a broad understanding of current-day processes of resource competition and provides key conceptual building blocks to analyze its dynamics and outcomes. How resource competition is conceptualized informs the direction in which we look for solutions. The course examines resource competition in terms of 'new enclosures', stressing resource capture by powerful actors at the expense of less powerful users. It pays attention to the interplay of power and politics, the law, and violence. Students discuss several theoretical approaches to resource competition, most importantly: political ecology, legal anthropology, and conflict studies. The course discusses current approaches to address resource conflict and prevent ‘grabbing’, such as due diligence, land rights registration, and civil society advocacy.