Course description
This course introduces students to the key skills and methodologies for designing, implementing, and managing projects in the fields of agriculture, food systems, and environmental sustainability. It is designed to be accessible to students from different academic backgrounds and levels (Bachelor and Master). The curriculum combines theoretical knowledge with practical applications, ensuring that students develop the expertise to design robust project proposals that address pressing global challenges in food security, sustainability, and rural development. By the end of the course, students will be proficient in preparing competitive and impactful project proposals aligned with the United Nations Sustainable Development Goals (SDGs). The course adopts a progressive learning approach that guides students from foundational concepts to more advanced aspects of project planning and management. The importance of sustainable food systems and environmental management has grown significantly, particularly in Europe, where policies like the European Green Deal prioritize sustainable practices, climate resilience, and biodiversity protection. These initiatives create a demand for skilled professionals capable of designing and managing projects aligned with these evolving priorities and the associated funding mechanisms. Understanding how sustainability policies, funding instruments, and development priorities interact is essential for students interested in careers in environmental management, international development, and sustainable agriculture. The course consists of lectures and interactive sessions that begin with an introduction to key sustainability concepts and policy frameworks, ensuring a common foundation for all students. The course then progressively covers key areas, including step-by-step project proposal development; project management techniques for resource allocation, timeline management, and risk assessment; the role of innovation and technology; stakeholder engagement strategies; and environmental, social, and economic impact assessment methodologies. Students will work with practical examples and simplified project design tools that allow them to progressively develop their own project ideas. A virtual component via the VIU Moodle platform supports learning through resource sharing (e.g., FAO, UN reports), assignments with feedback on project proposals, discussion forums, and webinars with project presentations. Collaborative activities and group discussions will encourage students from different academic backgrounds to share perspectives and apply the concepts learned during the course. The course aims to prepare students who can effectively contribute to and lead sustainability-focused projects.

Learning outcomes
Upon completing this course, students will be able to:

• Apply key sustainability concepts in food, agriculture, and environmental management.
• Develop well-structured and compelling project proposals for relevant funding bodies.
• Manage sustainability projects effectively from inception to monitoring and evaluation.
• Conduct impact assessments and engage diverse stakeholders effectively.
• Integrate innovative technological and governance solutions into sustainability projects.

Teaching and evaluation methods

• Teaching Methods: A combination of lectures, interactive case study discussions, group work on project design, and guest webinars.
• Evaluation Methods:
  • Written Exam (40%): A final exam with multiple-choice and open-ended questions to assess theoretical understanding.
  • Project Proposal (50%): Development and presentation of a detailed sustainability project proposal.
  • Class Participation (10%): Active engagement in discussions, teamwork, and online forums.

Required preliminary knowledge
No specific prior knowledge is required. The course is designed to be accessible to both Bachelor and Master students from different academic backgrounds. Introductory sessions will provide the basic concepts needed to understand sustainability frameworks, project design, and sustainable development initiatives. Students are encouraged to review introductory materials from the FAO and the UN SDGs platform before the course begins.

Bibliography (All materials are in English)

• Sachs, J. D. (2015). The Age of Sustainable Development. Columbia University Press.
• Pretty, J. (2008). Agricultural Sustainability: Concepts, Principles, and Evidence. Philosophical Transactions of the Royal Society B.
• Food and Agriculture Organization (FAO). Various reports on sustainable food systems and project guidelines.
• United Nations. Sustainable Development Goals Reports.
• Selected case studies from international organizations (World Bank, OECD, EU institutions).

Course duration: 40 hours of tuition
Credits equivalence: 6 ECTS

Last updated: August 7, 2026