|Teaching method||Contact hours|
|Course coordinator(s)||dr. ir. SR Vellema|
|Lecturer(s)||dr. ir. MM van den Berg|
|prof. dr. EHP Frankema|
|dr. JAB Duncan|
|dr. JJL Candel|
|dr. ir. PJM Oosterveer|
|dr. ir. MA Slingerland|
|dr. ir. SR Vellema|
|Examiner(s)||dr. ir. SR Vellema|
Language of instruction:
What does it take to provide access to safe and nutritious food every day? In this course, you'll explore how key actors at the household, local, national and international levels negotiate and make choices on access to food. You will learn how an individual's food accessibility depends on social and economic dynamics at the household level. Next, you will unravel the interactions between traders, retailers, producers and buyers in markets shaping food access at the local level. At national level, you will see how politics and policies influence access to food by negotiating and aligning goals, instruments and modes of governance. You will also learn how debates and negotiations in international organisations create conditions in food trade that influence how access to food is arranged. Finally, you will combine your insights in food access at different levels for composing the big picture, and demonstrate how different levels are interrelated. Overall, the course enables you to critically reflect upon what's on your plate and who influences that selection. This introductory course is taught by instructors with decades of experience in university teaching and real life projects about access to food all over the world. This course will be beneficial to students, food and nutrition policy makers, development practitioners and trainers at international, national, household and individual level.
More course information and instructions on how to register can be found on: https://www.wur.nl/Virtual-Exchange.htm or click on the top-right link on this page.
After successful completion of this course students are expected to be able to:
- understand the basic principles of food access;
- understand actors' choices influencing food access;
- discern dilemmas at household, local, national and international levels;
- unravel the connections between levels and actors regarding access to food.
The course contains no scheduled activities, students can follow the course anytime. The course contains knowledge clips, reading materials and assignments.
- (MOOC) four written tests with multiple choice questions (4*15%);
- (MOOC) individual paper and review of four papers of other students (15%);
- (on-campus exam) written test with open questions (25%).
All (6) components require a minimum of 5.5 to pass.
The exams will take place during the re-exam period in February and in July.
All materials are made available online.