2024/25 Taught Postgraduate Module Catalogue

BLGY5134M Sustainable Diets and Protein Production

15 creditsClass Size: 30

Module manager: Dr Katie McDermott
Email: K.McDermott@leeds.ac.uk

Taught: Semester 1 (Sep to Jan) View Timetable

Year running 2024/25

This module is not approved as an Elective

Module summary

This module will investigate the challenges of providing people with a sustainable and nutritionally complete diet, with a particular emphasis on different sources of protein. The module will consider the challenges of providing a diet that is sustainable, whilst taking into consideration the nutritive content, economics and consumer acceptance of food ingredients in a changing world. Students will learn about different livestock production systems in the UK and the module will consider the opportunities and challenges facing these industries in light of net zero ambitions, climate change and legislative pressures in a move to a more sustainable future.

Objectives

The module aims to provide students with a background to the major issues in providing sustainable, nutritionally complete, healthy and secure sources of food to a growing population. The module will give a broad overview of the global issues and trends in consumption, with a key focus on protein. Students will then learn about specific techniques to improve the sustainability of protein production in the UK. As part of this module, students will visit the University of Leeds National Pig Centre where they will tour the facilities to see an example of both indoor and outdoor pig production. Students will have an opportunity to discuss examples of research, technology and innovations used by the centre to reduce the environmental impact and improve the sustainability of pig production in the UK.

Learning outcomes
1. Define and describe the requirements of human diets and understand the UK and global issues with current human dietary choices including hunger, malnutrition, micro- and macronutrient deficiencies and obesity;
2. Articulate and evaluate the challenges of producing sustainable meat, milk and other protein sources whilst balancing the need for other nutrient groups, energy and sustainability;
3. Develop a critical knowledge of sustainable livestock farming including economic and policy pressures, issues and opportunities surrounding waste management, feed production and transport;
4. Critically analyse the different types of proteins for human diets taking into consideration the sustainability, economics, consumer acceptance and nutritional value of each;
5. Develop ideas and arguments to facilitate discussions on sustainable diets and the drivers and barriers to change.

Syllabus

Students will be given an introduction to the global and UK issues with balancing sustainable protein production, dietary choices and sustainable agriculture. The specific issues around livestock production and climate change will be highlighted, before moving onto potential solutions, focussing on dietary choices and UK livestock production systems. Students will examine strategies to make protein production more sustainable.

Teaching methods

Delivery type	Number	Length hours	Student hours
Lectures	4	2.00	8.00
seminars	4	2.00	8.00
Class tests, exams and assessment	1	2.00	2.00
Fieldwork	1	6.00	6.00
Private study hours			126.00
Total Contact hours			24.00
Total hours (100hr per 10 credits)			150.00

Private study

Students will be expected to search for and read the relevant scientific literature around the specific topics raised in this module. A significant proportion of this time will be required to plan, design, research and write the assessments for the module.

Opportunities for Formative Feedback

Students will have the opportunity to pitch their ideas and progress in two sessions during the module at appropriate times. This will be in the format of a short, informal verbal presentation with an opportunity to show any visuals they may wish to. They will receive feedback from their teachers and peers.

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
Report	Short report (1,000 words)	30.00
Oral Presentation	15 minutes, plus questions	40.00
In-course Assessment	Communication output: detailed infographic, leaflet or poster	30.00
Total percentage (Assessment Coursework)		100.00

Students will have the opportunity to pitch their ideas and progress in two sessions during the module at appropriate times. This will be in the format of a short, informal verbal presentation with an opportunity to show any visuals they may wish to. They will receive feedback from their teachers and peers.

Reading list

The reading list is available from the Library website

Last updated: 31/07/2024

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