Short Course Description
The students will acquire theoretical and practical tools to implement hands-on projects of food security in low-income communities.
Attendance and active participation, independent material reading, presentation, class report and submission of seminar paper
Course components:
Lectures (1-2h a week) on theoretical aspects of food security, food production technology and community engagement.
Practical workshops: on: 1) academic research, writing and presentation, 2) team based project planning and management 3) Project impact analysis.
Work groups: students will form 3 work groups dealing with the three aspects of that topic 1) Food security, 2) Technology and 3) Community, and prepare relevant parts of the whole field project. Weekly working group representatives will report on the group project development. A time for group work will be allocated each week.
Seminar paper: Each student will prepare a personal seminar paper, focused on an issue related to the his work group topic
Field project: The course will be focused on a real life project in Nakuru county (Kenya), based at that stage on three components of improving protein and other nutritional ingredients production to rural communities
Full Syllabus
