Partner Details
Centre for Alternative Technology
Awards
Target Award
Award Description:Master of Science - MS
Alternative Exit
Recruitable Target
Recruitable Target
Alternative Exit
Programme Offerings
Part-Time
DL-CAT-SEP
F2F-CAT-AUG
Educational Aims of the Course
To provide students with an advanced understanding of the importance of, and approaches to, sustainable food production and natural resource management within the context of wider sustainability and adaption to global environmental issues. The specific aims of the programme are: • To critically reflect upon the causes, seriousness, and urgency of environmental and climatic change with respect to how these factors influence sustainability thinking and adaptation; • To hone the ability to identify and appraise the complex influences that technical, political, legal, social, cultural and non-cultural factors have on the provision, supply, demand and use of food and natural resources; • To develop technical evaluation skills to become systematic, logically iterative and imaginative, in order to make sound judgements within the limits of uncertainty and incomplete data, and communicate evidence and conclusions clearly to specialist and non-specialist audiences; • To carry out an extended independent piece of original research and writing on a topic of the students’ choosing within the field of sustainable food production, the food supply chain, the management of natural resources, land and environmental management or the social, political or economic contexts of food and natural resource management; • To develop the self-confidence and ability to act on initiative, to prepare for the rigours and demands of employment or further postgraduate study in areas related to sustainability, food and natural resource management; • To make informed decisions based on an appraisal of academic evidence combined with practical experience and directed research, in order that the ability to synergise theory and practical knowledge into a deep understanding may be developed; • To understand and analyse individual strengths and competencies and fulfil each student’s potential for self-development into an independent self-reflective learner and practitioner in their chosen area of interest.
Learning Outcomes
1.
Demonstrate a holistic, systematic and sophisticated understanding of the concepts, issues, and theories of sustainable food and natural resource management within the context of environmental, social and economic sustainability (e.g. urgency of environmental change, population pressures, ecosystem services, adaptation capacity and resilience building);
2.
Demonstrate a thorough understanding of the logistical issues involved in planning and conducting scientific research and study;
3.
Collate and handle data, carry out statistical analyses and modelling where appropriate.
4.
Communicate effectively in written and oral forms to a wider audience;
5.
Use IT to gather and use evidence and data to find, retrieve, organise and exchange new information;
6.
Demonstrate clarity, fluency, and coherence in a variety of written forms and expression;
7.
Organise tasks and manage time effectively;
8.
Design, investigate, and present an extended and independently-conceived piece of research;
9.
Work in a team, identifying individual and collective goals and responsibilities and performing in a manner appropriate to these roles.
10.
Present a sophisticated appreciation of the influence that technical, engineering, legal, political, social and cultural perspectives can have on food production and the management of natural resources;
11.
Gain specialist knowledge of sustainable food and natural resource management, attitudinal and behavioural issues surrounding food and resource use and management;
12.
Gain experience in techniques to assess, measure and monitor natural resource use and the impacts of food production and supply and the use of natural resources on the natural environment built environment and on human societies.
13.
Develop and sustain arguments in a variety of written and numerical forms, formulating appropriate questions and utilising primary and secondary evidence;
14.
Critically evaluate the methodologies, analysis, conclusions and relevance, and where appropriate, propose new hypotheses from congruent argument, of current research and advanced scholarship;
15.
Synthesise a clear understanding of the various attitudinal, legal, institutional and ethical considerations and developments associated with sustainability and adaptation in an area of practice;
16.
Display a holistic and sophisticated understanding of how knowledge is advanced through research, and produce clear, logically argued and original written work.
17.
Analyse food production and natural resource management and use, attitudes and demand in a variety of environments;
Teaching, Learning and Assessment
Teaching and learning will be via interactive lectures, workshops, discussion groups, seminars, oral presentations, and practical work. Assessments will be written, oral and practical assignments such as essays, project reports and presentations. Intellectual skills are developed through the teaching and learning programme. Critical analysis and problem solving skills are embedded in all modules and are taught, developed and practised through debate, workshops and all forms of practical work. Experimental, research and design skills are further developed and practised through a broad range of coursework activities and project work. Written or verbal individual feedback is given on all work submitted. Critical thinking and problem solving skills are assessed through written and oral assignments. Experimental research and design skills are assessed in the dissertation. Practical skills are taught during workshop and practical sessions. Experimental design is taught in the Dissertation module and is embedded thought the topic via lectures and workshops, and practical work. Practical skills are assessed via the dissertation and in core modules ‘Ecosystem services; Land-use and Waste Management’ and ‘The Science of Sustainable Food Production’ as well as in some of the optional modules. Transferable skills are taught, developed and practised through the teaching and learning programme. Numerical and statistical problem solving skills are taught on dissertation and in core modules ‘Ecosystem services; Land-use and Waste Management’ and ‘The Science of Sustainable Food Production’ as well as in some of the optional modules. Assessed through written and oral assessments.
Programme Structure
Programme Structure Description
The MSc (180 credits) Sustainable Food and Natural Resources is achieved via completion of the 30-credit introductory core module 7501CATSCI, the four 15-credit cores modules 7503CATSCI, 7506CATSCI,7521CATSCI and 7510CATSCI, two optional 15-credit modules and the 60-credit dissertation module. Students completing the MSc programme part time will complete 60 credits in … For more content click the Read More button below.
Structure
Level 7
Approved variance from Academic Framework Regulations
Variance from PG.A4.2 (module-size requirements.) - 15-credit modules permitted Variance from PGA4.4 (semester credit balance) - A credit imbalance between semesters is permitted Note: Part-time students will be requested to do 60 credits of taught module in each academic year. The following variance applies only to students who joined the … For more content click the Read More button below.