Programme syllabus

Entry Requirements

To be admitted to the Master’s programme in Food and Landscape, the following criteria must be met: 

• general entry requirements: first-cycle qualification comprising at least 180 credits or a corresponding qualification from abroad. 

• specific entry requirements: specialisation comprising 90 credits in one of the following subjects/disciplinary domains:

natural sciences
social sciences 
humanities
technology
food and meal science. 

The specific entry requirements can also be met by someone who has acquired the equivalent knowledge through a corresponding qualification from abroad or in some other way.

In addition, knowledge equivalent of English 6 is required. SLU regulations state that applicants may meet this requirement if they were awarded a first-cycle degree from a Swedish university, or have completed 120 credits at SLU.

There are specific entry requirements for each course included in the programme.

Content

Programme description

This cross-disciplinary Master’s programme addresses the relationship between food, people and places, and how urban and rural landscapes can be planned, designed and maintained from a sustainability perspective regarding the consumption and production of food. The programme applies the cross-disciplinary, synthesising and place-related approach of landscape architecture to the understanding of the role of food from a broad cultural and critical perspective. Students will have the opportunity to acquire the tools and methods for strategic planning, design, entrepreneurship, management and communication centred on both the local and global aspects of the food landscape as a part of sustainable development. Furthermore, students will learn how to communicate knowledge about how different types of production contribute to the benefit of landscapes, drawing on the wide range of skills at SLU. The programme encourages a holistic approach to the relationship between food, people and landscape, relating these aspects to the UN’s sustainable development goals.

During the first year, students acquire knowledge about the scientific scope characteristic of the interface between landscape studies and the international, multidisciplinary subject of food studies. The programme begins with the course Foodscapes 1, Food Studies and Landscape. This is an introductory course, enabling students to establish a knowledge base and understanding of the relationships between landscape, food, people and food culture, and how these areas can be implemented into sustainable planning. The course comprises thematic weeks that provide an overview of relevant themes such as meal history, in parallel with landscape history, urban-rural relations and the benefits linked to food production. Students then take courses where they can specialise in production systems, agroecology, financial incentives, consumer behaviour and planning bases as well as urban cultivation for social and other values. In the second year, students take the course Foodscapes 2, Critical Food Studies. This course has a global focus and students continue to problematise key topics. This is followed by an applied project task in groups, with method studies and applying strategic solutions to food and landscape-related challenges. The programme concludes with a degree project, which comprises either cross-disciplinarily applied case studies or deepened theoretical studies of a food and landscape-related subject.

Courses use different modes of instruction to promote student learning and creativity and provide students with the tools for future professional situations. Typically, courses involve lectures, literature reviews, seminars, study visits, excursions, case studies, project work, design proposals, academic papers and a degree project. Models and methods that support knowledge acquisition are applied in practical course components reflecting different situations and are followed up by critical analysis and evaluation. Upon completion of the programme, students will have skills in collaboration, method choice and oral, written and visual communication. They will have a holistic view and be able to predict development to take on a project management role either individually or in larger contexts. This Master’s programme has clear links to current research and global issues, making graduates employable both nationally and internationally.

During their studies, students have the option of taking other at SLU and other higher education institutions in Sweden and abroad.

The programme is taught in English.

Courses on the programme

Main fields of study:
FS = Food Studies
LK = Landscape architecture
LB = Agricultural science
BI = Biological sciences
TD = Horticultural science

Year 1
Foodscapes 1, 15 credits, FS/LK, A1N
Agroecology and Sustainability of Food Production Systems, 15 credits, LB/BI, A1N
Food Planning, 15 credits, FS/LK, A1N
Urban Agriculture and Social Interaction, 15 credits, LK/TD, G2F

Year 2
Foodscapes 2, 15 credits, FS/LK, A1F
Innovation and Implementation, 15 credits, LK/FS, A1F
Advanced practice, 15 credits, LB, A1F
Independent Project in Food Studies, A2E, 30 credits, FS, A2E

The courses offered may change during the course of the programme. Decisions on the courses offered are taken well in advance of the next academic year.

For each course on the programme, there is a course syllabus which specifies the details of the course. Information on when courses are offered is available on the SLU student web.

Objectives

General objectives
The general learning outcomes for first- and second-cycle courses and programmes are specified in the Higher Education Act (Chapter 1, Sections 8–9).

Qualitative targets
The Annex to the Ordinance for the Swedish University of Agricultural Sciences stipulates that for the Degree of Master, the student shall have:

Knowledge and understanding

For a Degree of Master (120 credits) the student shall have:

- demonstrated knowledge and understanding in the main field of study, including both broad knowledge of the field and a considerable degree of specialised knowledge in certain areas of the field as well as insight into current research and development work, and
- demonstrated specialised methodological knowledge in the main field of study.

Competence and skills

For a Degree of Master (120 credits) the student shall have:

- demonstrated the ability to critically and systematically integrate knowledge and analyse, assess and deal with complex phenomena, issues and situations even with limited information
- demonstrated the ability to identify and formulate issues critically, autonomously and creatively as well as to plan and, using appropriate methods, undertake specialised tasks within predetermined time frames and so contribute to the formation of knowledge as well as the ability to evaluate this work
- demonstrated the ability in speech and writing both nationally and internationally to report clearly and discuss his or her conclusions and the knowledge and arguments on which they are based in dialogue with different audiences, and
- demonstrated the skills required for participation in research and development work or autonomous employment in some other qualified capacity.

Judgement and approach

For a Degree of Master (120 credits) the student shall have:

- demonstrated the ability to make assessments in the main field of study informed by relevant disciplinary, social and ethical considerations and also to demonstrate awareness of ethical aspects of research and development work
- demonstrated insight into the possibilities and limitations of research, its role in society and the responsibility of the individual for how it is used, and
- demonstrated the ability to identify the personal need for further knowledge and take responsibility for his or her ongoing learning.

Qualification Requirements

Degree awarded upon completion of the programme

The Master’s programme in Food and Landscape leads to the Degree of Master of Science with Food Studies as the main field of study. Other qualifications may be awarded if the necessary requirements are fulfilled. See the SLU System of Qualifications.

Upon request, degree certificates will be provided to students who successfully complete the Degree of Master of Science (120 credits). This certificate will specify the qualification as Degree of Master of Science (120 credits) with Food Studies as the main field of study.

Degree requirements

A Degree of Master of Science (120 credits) with a major in Food Studies is awarded to students who have successfully completed 120 credits from the required courses as follows:

- A minimum of 30 credits from courses with specialised study in food studies (A1N, A1F).
- A minimum of 30 credits from a degree project in food studies (A2E).

A maximum of 30 credits from first-cycle courses may be included, provided these credits were not included in a qualifying Degree of Bachelor, or equivalent.

There is additional requirement of a completed Degree of Bachelor, professional degree comprising a minimum of 180 credits, or a corresponding qualification from abroad.

OtherInformation

General regulations for first- and second-cycle courses and programmes

For more information about semester dates, examinations and credit transfer at first and second-cycle level, see the Education Planning and Administration Handbook.

Possibilities for further study

Students who are awarded the Degree of Master in Food and Landscape may continue onto doctoral studies.