The Science of Sustainable Food Production

The Science of Sustainable Food Production


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Delve into the detail of our food production systems.

Join students from CAT’s Graduate School of the Environment to examine the scientific underpinnings of our agricultural system. Explore different types of production, from permaculture to GMOs, and look at the impacts and potential benefits of these in the context of environmental change and human wellbeing.

Key information

  • Duration: six days
  • Upcoming dates: please see booking section below for all available dates
  • Start and finish times: starts at 6pm and ends at 2pm on the last day
  • Fees: waged £750; low waged / concessions £700
  • Includes: tuition, all materials, full board shared accommodation
  • What to bring: waterproof clothing is highly recommended

What you will learn

For this course you will be joining a module of CAT’s MSc Sustainable Food and Natural Resources.

You will study the biogeography of crops, the importance of geographical climate, soil science and water resources. The science of GMOs, energy crops and food growing techniques, such as permaculture, forest gardening, organic agriculture and conventional agriculture, will be examined, including their impact on greenhouse gas emissions, carbon sequestration, soil health, biodiversity and ecosystem services.

We will also focus on key scientific advances, debates and uncertainties in the science of sustainable food production and will examine data to draw conclusions.

Your week will include a series of lectures, supported by interactive seminars and practical activities. Lectures will draw on a wide variety of theoretical and applied topics with case studies and examples throughout.

Meet your tutors

You will be taught by a range of expert lecturers and guest lecturers from CAT’s Graduate School of the Environment.

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