Embedded Files
These earlier Regen F& F modules were themselves taken from previous MSc in Horticulture
Term 1
Module 1: Plant Science and Botanical Diversity
20 credits
Module 2: Food Systems in a Post Carbon World
30 credits
Term 2
Module 3: New Food Economy
20 credits
This module runs parallel with module 4.
Module 4: Food, Farming, and Enterprise
20 credits
This module runs parallel with module 3.
Module 5: Regenerative Design and Practice in Horticulture
30 credits
Term 3
Module 6: Dissertation/Final Project
60 credits
Module 1 Plant Science & Botanical Diversity
Horticultural food production based on biological principles, role of a diverse ecology in pest and disease suppression and the growth and establishment of annual and perennial crops. Botanical diversity in sustainable production is explored at the genetic, species and plant community scales, by learning about crop breeding, plant families and diverse cropping
Module aims:
1) To develop an understanding of the soil food web and the importance of soil protection, sensitive cultivations, organic matter amendments, fertility building crops and diverse cropping for maintaining soil health in crop production2) To develop an understanding of growth and establishment of annual and perennial crops and study production methods that promote biological functioning, minimise resource use and maintain crop health3) To establish taxonomic skills for the most relevant angiosperm families and explore the application of botanical diversity to horticultural food production, at the genetic, species and plant community scales. Assessment: 5 x 250-word essay (5 credits), 1 x project (10 credits) 1 x 2000 word essay (10 credits), 1 x presentation (5 credits)Module 2: Food Systems in a Post Carbon World
30 credits
This module explores current land use practise and food systems in the UK, and evaluates the impact of future low carbon scenarios. Alternative production and processing is considered and demonstrated. A range of practical sessions enhances knowledge of implementation of alternative land use practice and diets.
Module aims:
1) To give a wide overview of the sustainability of food production and industry in the UK under current practices and under future low carbon scenarios, incorporating social, economic and ecological factors2) To examine the potential for alternative means of production and processing in the UK, and what can be achieved by different strategies.3) To evaluate alternative food sources that would form part of a ‘low carbon’ diet.4) To establish the basic principles of a ‘zero carbon’ landscape5) To enhance knowledge using lecture based and practical exercises to include field tripsAssessment: 3 x mini-project (10 credits) 1 x practical project (12 credits), 1 x 1000 word project rationale and reflection (8 credits)Module 3: New Food Economy 20 credits
Stimulating innovation and reform of food production, supply chains and business fields is a necessary part of strengthening community and ecosystem resilience and mitigating the impacts of fossil fuel scarcity and climate change. This module explores practical tools, methods and policy interventions and illustrate with case studies and drawn on students experience. This module runs concurrent with module 4.
Module aims:
1) Critique the neoclassical underpinnings of the existing dominant global food economy, and its links to sustainability crises, through the lens of alternative schools of thought;2) Engage students in debate on the significance of ‘region’ in the new food economy and examine the contingent role of diverse social, political and bio-physical processes3) Explore the ethics, practice and business rationale of Fair Trade and other cooperative international food trade models4) Explore the make-up of food cultures, how they form and how they can be influenced Assessment: 5 x 250 word essay (10 credits), 5 x mini class presentations (10 credits) 1 x 2500 reflective essay or blog (10 credits)Module 4: Food, Farming, and Enterprise 20 credits
The design and development of a food-based business, including business planning, market research, networking, partnership development, and study of economics of food systems. This module also considers the role of regenerative design in developing food-based enterprise. This module runs concurrent with module 3.
Module aims:
1) To explore possibilities for a food and farming-based business by considering existing models, building networks, and conducting market research2) To develop an understanding of the structure and content of ‘new’ business models, their social and economic rationale, and their application to ‘regional’ and global food production systems and networks3) To investigate the linkages among social (community), ecological, and commercial domains through a whole systems approach. Assessment: 3 x 500 word essay (10 credits), 1 x practical project (15 credits), 1 x 1000 word project rationale and reflection (5 credits)Module 5: Regenerative Design and Practice in Horticulture
30 credits
The design of regenerative ecological horticultural systems, including environmental assessment, species interactions and habitats and the characteristics of a variety of horticultural and agroforestry systems. The module also examines the importance of botanical conservation and the cultural use of plants (Ethnobotany) in resilient horticultural systems.
Module aims:
1) To examine environmental variables and adaptations to environmental stresses exhibited by different food plants2) To appreciate the importance of microclimates in horticultural food production and learn how these can be improved through planting schemes and land-use practices3) To develop an understanding of ecological interactions in horticultural systems, including food webs and functional groups, metapopulation dynamics, habitat creation4) To familiarise students with a variety of horticultural systems pertinent to sustainable land-use, including protected cropping, market gardens and orchards5) To introduce the student to the relevance of the cultural use of plants and botanical conservation to sustainable horticulture.Module 6: Dissertation or Final Project – 60 credits
This module provides students with the opportunity to develop and demonstrate their capacity for independent study in the application of research skills to a topic appropriate to the degree.
Module aims:
1) Provide an opportunity for the student to pursue in depth a topic of their own interest2) Extend the student’s powers of critical evaluation and original thought3) Develop the skills and confidence necessary to carry out original research. An individual project. 100% dissertation (10,000-15,000 words) or 80% practice-led research + critical reflection (2,000 words) or 50/50 practice-led research + extended essay (5,000-7,500 words).Changes
This early version of Regen MSc changed existing Sus Hortic,
No 'Research Methods' , so 1 less module
Module order changed - for better - food systems come in earlier
Enterprise' replaces 'Living Systems'
'Regenerative design' replaces' Ecological Design'
Comments
Should we still include 'research somewhere?
'Regenerative' instead of 'Sustainable'.
Few mentions of 'regenerative' but not really embedded.
Still 'Horticulture' - no sign of animals
Animals key for many for regenerative farming..
Will make food systems more local and social.
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