Module: OMO5109-20 (BIO5103-20) Future Food Food and Nutrition in the 21st Century

Level: 5

Credit Value: 20

Module Tutor: Lori Bystrom

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

1. Brief description and aims of module:

It is important to have an understanding of the food supply chain and global issues in the production, distribution and consumption of food and how these relate to sustainability and health.

This module aims to apply your knowledge of global food production, nutrition and health to current issues and concerns relating to the food system, in the widest context.

Graduate attributes attained through this module include:

1. Employable - you will design and present a business idea (with the option to submit to BathSparks).

2. Creative - you will identify a business gap and solve the problem by identifying a business opportunity.

3. Creative thinkers - you will design the business marketing material

4. Critical thinkers - for the written report and presentation you will need to demonstrate information literacy.

5. Ethically aware - this module includes a number of issues around food sustainability and some of the problems and solutions, that food production can bring to different communities and populations.

2. Outline syllabus

This module will address the current issues facing the food and nutrition sector, and topics such as healthy eating policy and initiatives; the influence of the media and food advertising on consumers; local and global food trends and legal aspects of foods, drinks and supplements, including ‘functional foods’ and nutri-ceuticals; sustainability and security of the food system; the global nature of the food industry; and the role of modern technologies including GM.Issues are selected and investigated from a number of perspectives and you will have the opportunity to review and evaluate recent research in terms of its importance and impact on particular groups or society in general.

3. Teaching and learning activities

A series of awareness raising sessions discuss key issues. They will reflect particular academic and research interests of a variety of food, nutrition and biology tutors. These will be complemented by a series of visiting speakers. Case studies and student investigations will provide the format for debate of issues.

The sessions will consist of a combination of lectures and seminars/practicals. Lectures will consist of a series of awareness raising sessions and will introduce key issues. These will be complemented by several visiting speakers as appropriate. The seminars/practicals will consist of case studies, student investigations and student directed study which will provide the format for debate of issues. Additional material to provoke further reading will be provided on Minerva (Blackboard).

Assessment Item 1:

• Assessment Type: Coursework

• Description: Report (2500 word equivalent)

• % Weighting: 50%

Assessment Item 2:

• Assessment Type: Coursework

• Description: Presentation

• % Weighting: 50%