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Apresentação
Apresentação
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Disciplina do curso
Disciplina do curso
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Grau | Semestres | ECTS
Grau | Semestres | ECTS
Mestre | Semestral | 3
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Ano | Natureza | Lingua
Ano | Natureza | Lingua
1 | Obrigatório | Português
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Código
Código
ULHT7091-26918
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Pré-requisitos e co-requisitos
Pré-requisitos e co-requisitos
Não aplicável
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Estágio Profissional
Estágio Profissional
Não
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Conteúdos Programáticos
Conteúdos Programáticos
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Objetivos
Objetivos
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Metodologias de ensino
Metodologias de ensino
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Bibliografia principal
Bibliografia principal
Behrens, P., Bosker, T., & Ehrhardt, D. (Eds.). (2020). Food and sustainability. Oxford University Press. ¿ Collinson, P., Young, I., Antal, L., & Macbeth, H. (Eds.). (2019). Food and Sustainability in the Twenty-First Century: Cross-Disciplinary Perspectives. Berghahn Books. ¿ Hawkes, C., & Halliday, J. (2023). Policies for Healthy and Sustainable Diets: A Review of International Evidence. Food and Agriculture Organization of the United Nations. Retrieved from https://www.fao.org/family-farming/detail/en/c/1696248/ ¿ Burlingame, B., & Dernini, S. (2012). Sustainable Diets and Biodiversity: Directions and Solutions for Policy, Research and Action. Food and Agriculture Organization of the United Nations.
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Avaliação
Avaliação
Continuous evaluation: the final grade (FG) is calculated as follows:
¿ 40%: Written test
¿ 40%: Written Assignment – Analyses of a case study and proposal of strategies for improving food sustainability.
¿ 20%: Active involvement in class discussions, debates, and group activities.
Exam option: final written exam comprising all syllabus contents in case the student fails the continuous evaluation.
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Mobilidade
Mobilidade
Não
