Study and continuing education

Geography of Food Research Group

Study

Modules

The Geography of Food Research Group leads the following BSc modules:

Global Food Systems

How will we feed the world of the future? This module provides students with an opportunity to discuss current and future problems and solutions relating to global food systems and resource availability in the context of environmental, commercial and consumer considerations. E-learning modules and face-to-face sessions are used to develop an awareness of the global connection between our food and the environment, economy and politics, and students complete a practical assignment in order to acquire impact assessment skills within a logical framework approach.

Module description: Global Food Systems

Eco-Balance Sheets and Label Management (minor)

This module builds on knowledge from previous minors with a view to enabling students to understand, question and put into practice methods for communicating sustainability outcomes. The use of  eco-balance sheets or labels makes it possible to manifest the real-life importance of sustainability, and the module draws on contributions from experts in the fields of industry, science and politics in order to demonstrate the opportunities and limitations of measuring, assessing and communicating sustainability.

Module description: Eco-Balance Sheets & Label Management

Business Management and Marketing

Would I make a successful entrepreneur? How can I make money out of my ideas? This module gives students the business management and marketing skills they need to find the answers to these questions, firstly by providing an overview of business and marketing tools and contexts and secondly by building on this knowledge with real-life examples. The St. Gallen management model used as a basis for the module is expanded to cover sustainability- and ethics-related issues, and start-ups serve as a basis for more in-depth investigations.

Module description: Business Management & Marketing

Project Management

Contract- or project-based assignments involving planning tasks and the ability to deliver innovative products or business processes are a standard feature of today’s working landscape, and a willingness to work in project groups to deliver, present and back up results is a core skill. This module familiarises students with a project-based approach on the basis of a real-life case study, in the course of which they practice techniques for solving problems, managing projects, improving efficiency, handling uncertainty and communicating.

Module description: Project Management

The Geography of Food Research Group leads the following UNR Master modules:

Modul Agrofoodsystem and Chains

This specialisation is focused in issues of great social relevance: What form must agricultural production and the food production supply chain take in the future in order to safeguard the food supply of the population, without destroying their own production bases? Methods and procedures are needed that enable a shift towards productive, sustainable and simultaneously more resource efficient agriculture. In addition to examining solutions, the Agrofood Systems specialisation involves studying and researching related socio-economic conditions and developments.

Modul description: will follow soon.

The Research Group is also involved in the following modules:

  • Utilization of Natural Ressources (Bcs)
  • Agrimarketing (Bcs)
  • Environmental Economics and Politics (Bcs)
  • Life Cycle Assessment and Label Management (Bcs)
  • Research Methods (UNR Master)

Bachelor’s theses

The following bachelor’s theses have been completed to date in the areas covered by the Geography of Food Research Group:

  • Jasmin Siegrist (2017): Nature park hosts: Strengthened cooperation on agriculture and gastronomy in the regional nature park Schaffhausen
  • Manuel Pérez (2016): Global site selection and potential analysis for an production of pine nuts.
  • Mark Knecht (2016): Feasibility study for Hass Avocado in Guatemala
  • Sonja Züst (2016): Eco-friendly organic fruits: How good are organic bananas and oranges?
  • Ennio Mariano (2015): Impacts and risks of the production of mineral fertilisers: a cartographic approach.
  • Heidi Budmiger (2015): The production of animal-derived foodstuffs – a cartographic approach from a Swiss perspective.
  • Luzia Rodriguez (2015): Sustainability assessments for agricultural holdings in developing countries, with particular regard to social and economic considerations.
  • Dominique Meister (2015): Beitrag der Schrebergärten an der Stadternährung Zürichs
  • Marc Rüedi (2015): Vergleich von nachhaltigen urbanen Ernährungskonzepten und Ableitung von Best-Practice-Faktoren
  • Gut Beatrice (2014): Erfolgsfaktoren von Farmshops für Regionalmarken und deren Anwendung für die Organisation eines natürli-Farmshops
  • Urs-Christian Handschin (2014): Anleitung zur Gründung und Management einer Regionalen Vertragslandwirtschaft
  • Marcel Rechsteiner (2014): Chuchichästli

Master's theses

The following master’s theses have been completed to date in the areas covered by the Geography of Food Research Group:

  • Schwab Sereina (2017). Niche production and diversification - an opportunity for Swiss agriculture?
  • König Alex (2015). Environmental Hotspots and the Potential of Clean Technologies in the South African Fruit Supply Chain
  • Stauffacher Sabine (2014). Enhanced Sustainability in the Coffee Value Chain: Opportunities and Challenges for Linking Smallholder South Indian Robusta Farmers to Small-Roasters in Switzerland.

 

 

Continuing education

The Excellence in Food programme provides students with the specialist and interdisciplinary knowledge needed to respond to the complex problem facing the food industry. It promotes an understanding of the interrelationships and dependencies between the various industry players, and focuses on interfaces with adjacent sectors of the economy.

CAS qualifications (Certificate of Advanced Studies) in Excellence in Food: