Module: BIO4102-20 Global Food Issues

Level: 4

Credit Value: 20

Module Tutor: Dr Lori Bystrom

Module Tutor Contact Details: l.bystrom@bathspa.ac.uk

1. Brief description and aims of module

The need for food is fundamental and its availability as a resource is of paramount importance. This module provides an introduction to the increasingly complex food systems that impact on food provision in both national and international contexts. The central theme of the module is the food supply chain – primary production, manufacturing, retail, consumption and waste. The role of the consumer is particularly important as they become increasingly engaged with methods of food production, nutritional standards for food, environmental stewardship and ethical practices. Particular reference is made to the impact of food production on the environment, and the relationships between health policy, nutrition and food.

2. Outline syllabus

The module starts by investigating animal and crop production and some of the associated environmental and ethical issues and continues by studying various processes that transform and transport raw materials into the variety of food products available in the supermarkets today. At each stage appropriate ethical, environmental, commercial, legal and health concerns are discussed.

3. Teaching and learning activities

Teaching sessions will be a mix of lectures and seminars. Lectures will introduce the key concepts and will be supported by student driven seminars. These sessions will allow you to explore the topics in more detail, debate the issues raised in lectures, carry out group work and short investigations and familiarise yourself with learning resources relevant to the food industry. Guest speakers will be used where relevant. You will be expected to carry out your own directed study on a weekly basis to research the topics covered.

Assessment Item 1:

• Assessment Type: Course Work

• Description: Report (2000 words)

• % Weighting: 50%

Assessment Item 2:

• Assessment Type: Exam

• Description: Two hour exam (seen topics)

• % Weighting: 50%