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These were the modules for Sustainable Horticulture MSc
Plant Science and Botanical Diversity SCH5414 3
Food Systems in a Post Carbon World
SCH5415 5
Post Graduate Skills and Research Methods SCH5416 7
Living Systems SCH5417 9
New Food Economy SCH5418 11
Ecological Design and Practices in Horticulture
SCH5419 13
Dissertation SCH5420 15
1 Plant Science and 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.2 Food Systems in pos-Carbon World
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 practicals enhances knowledge of implementation of alternative land use practice and diets.This module aims to:
(a) 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 factors(b) To examine the potential for alternative means of production and processing in the UK, and what can be achieved by different strategies.(c) To evaluate alternative food sources that would form part of a ‘low carbon’ diet.(d) To establish the basic principles of a ‘zero carbon’ landscape(e) To enhance knowledge using lecture based and practical exercises to include field trips.3 Research Methods
This module encourages postgraduates to develop the research and communication skills that they will need to carry out a research project effectively. Emphasis is given to the philosophy, methodology, design and ethics of research. Guidance and insight on research methodologies will be tailored to the demands of the student’s dissertation topics.
Module Aims:(a) Provide a understanding of the philosophy, context and practice of scientific enquiry in biological and social sciences, and an appreciation of certain key methods related to their field of interest(b) Review a spectrum of research methodologies applicable to biological and social sciences including system and holistic methods(c) Develop relevant communication skills to convey scientific research to scientists and the general public4 Living Systems
This module explores our evolving understanding of sustainability and it application to food systems. Students will consider the influence of differing worldviews on perceptions of nature, environment and society. They will further develop their resilience thinking and understanding of complexity, and gain critical insights to navigate and influence the food network
This module aims to:
a) Apply principles from ecology and Gaia Theory, dynamic systems thinking and complexity science to socio-economic and biological systems;b) Develop personal & group inquiry practices to raise awareness of the interdependent relationship between the individual, society and nature & between theory, experience & practice.c) Develop an understanding, evaluate and apply the key concepts of resilience thinking across a variety of contexts and scales related to food systemsd) Examine the connection between food production, distribution and human nutritio5 New Food Economy
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 explorespractical tools, methods and policy interventions and illustrate with case studies and drawn on students experience.
MODULE AIMS:(a) 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;(b) 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 processes(c) Explore the ethics, practice and business rationale of Fair Trade and other cooperative international food trade models(d) 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 networks(e) Explore the make-up of food cultures, how they form and how they can be influenced6 Ecological Design
The design of 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:(a) To examine environmental variables and adaptations to environmental stresses exhibited by different food plants(b) To appreciate the importance of microclimates in horticultural food production and learn how these can be improved through planting schemes and land-use practices(c) To develop an understanding of ecological interactions in horticultural systems, including food webs and functional groups, metapopulation dynamics, habitat creation(d) To familiarise students with a variety of horticultural systems pertinent to sustainable land-use, including protected cropping, market gardens and orchards(e) To introduce the student to the relevance of the cultural use of plants and botanical conservation to sustainable horticulture67 Dissertation
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:This module aims to:(a) Provide an opportunity for the student to pursue in depth a topic of their own interest;(b) Extend the student’s powers of critical evaluation and original thought;(c) Develop the skills and confidence necessary to carry out original researchPage updated
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