FPH-50806 Food production and transformation in historical perspective

Vak

Studiepunten 6.00

Contents:

The course deals with developments in the production and transformation of food in human history and consists of three thematic and chronological blocks:
- origins of agriculture (centres of Neolithic agriculture; systems of land exploitation);
- global diffusion of plants and animals (separation between Old and New World; Columbian Exchange);
- development of modern industrial food technology (industrial revolution; transformation of traditional food processing technologies and consumption practices).
Attention will be paid to:
a) theoretical and methodological paradigms that have changed food production and consumption;
b) role of Wageningen University in the development of food technology;
c) future challenges of food production and transformation.

Learning outcomes:

- locate the key-stones in the global history of food production and transformation;
- reflect on the territorial and cultural embedding of agricultural production and food technology development;
- recognize and understand key discoveries and innovations in the development of food products and production processes.

Activities:

- plenary lectures;
- tutorials;
- writing of a group report.

Examination:

- written exam with open questions (60%);
- group essay (40%).

Literature:

The required literature will be outlined during the course.