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 discuss relevant parts of the whole field project. A time for group work will be allocated as necessary.
Seminar paper: Each student will prepare a personal seminar paper, focused on an issue related to their work group topic. Each week some of the students will present their progress
Field project: The course will be focused on a real-life project in Nakuru county (Kenya), based on setting of a regional demonstration and R&D center of Spirulina and other optional highly nutritious supplements for human food or animal feed
Full Syllabus
