Sustainable Agronomy

Volledige vakbeschrijving

The course teaches you how various biotechnological concepts introduced in Biotechnology and Plants and Microbes courses can help to reduce the pressure of agriculture on natural resources and the environment. This course is specifically interesting for students preparing for the Sustainable Biotechnology concentration in year 3. This course explores concepts of sustainability in the context of agriculture and horticulture production systems: how can we meet the ever-increasing need of society for food, feed, textiles and biobased materials despite the challenges posed by global climate change and urbanization, and while reducing the pressure on natural resources and the environment? You learn what the main factors are affecting agronomy sustainability in general. In particular, the course focusses on those aspects that can be influenced or addressed using biotechnology. By building on the knowledge acquired in previous courses, you reflect on how biotechnology can aid in reducing the pressure of agriculture on natural resources and the environment. You deepen your understanding of plant–microbe interactions and how these can be exploited and promoted for sustainable agriculture. You learn the importance of biodiversity, its conservation and the utilization of wild gene pools. You understand how classical and new breeding technologies can be applied to e.g. increase the yield per hectare to reduce the use of land; make plants resistant to pathogens or produce bio-pesticides to reduce environmental pollution and increase food quality; develop drought-tolerant crops to reduce the use of water.