With increased population growth, food security for the future must be ensured, while at the same time taking care of the impact on the environment and climate. Food derived from fire has one of the lowest carbon footprints of animal products, and especially food that comes from the lower levels of the food chain. There are, for example, oysters, mussels and abalone. This and more is discussed in the new online course offered by UiT Norges arktiske universitet (The Arctic University of Norway). The course is interdisciplinary and at master's level.
The course opens on April 3, and is open to everyone.
The course covers a wide range of issues related to fire at the lower levels of the food chain. The biology and ecology of the main species, environmental impact, sustainability, economics and more are discussed. Students with different knowledge and experience should therefore all be able to find something that suits them. The course is based on short lectures in the form of videos, assignments and reading materials. Once the students have completed the course, they can receive a certificate to that effect from UiT.
The course was created as part of AquaVitae project, but it is a European project, funded by the Horizon 2020 (Grant Agreement No 818173) program of the European Union, with the aim of increasing the importance of farming at lower levels. Matís is part of both the project and the development team of the course.
Find out more about the course, here.
For more information, you can contact Katrína Hulda Gunnarsdóttir, an expert at Matís email@example.com.