2023/24 Taught Postgraduate Module Catalogue
FOEV5108M Sustainable Food Production and Food Security
15 creditsClass Size: 30
Module manager: Beth Dyson
Email: b.dyson@leeds.ac.uk
Taught: Semester 2 (Jan to Jun) View Timetable
Year running 2023/24
This module is not approved as an Elective
Module summary
Our globalised food system is not meeting the needs of the growing population or the Sustainable Development Goals (SDG’s). What are current and future food needs? What is the role of innovation in meeting this challenge? How does food impact on our health? What future trend-diets are sustainable?This module will consider the role of food production and processing in sustainable food systems, including traditional and innovative methods in meeting food security targets, and how food affects us all in different waysThe module will apply systems thinking approaches and combine social and natural science perspectives to connect the various stages of food production, investigate the environmental, social and economic drivers and impacts of food production, examine the role of different stakeholders, and identify opportunities to achieve sustainability outcomes.Objectives
This module aims to:-examine how sustainability can be achieved in the first stages of the food supply chain including food production and processing,
-critically evaluate the advantages and disadvantages of various food production and processing methods, and
-critically examine the role of various methods of food production and processing in meeting the current and future nutritional needs of our growing population
Learning outcomes
By the end of the module students will be able to (Module Learning Outcomes):
MLO1: Demonstrate critical understanding of methods of food production and processing in the context of current and future global trends.
MLO2: Evaluate the advantages and disadvantages of various food production and processing methods, considering their impact on environmental, social (nutrition & health) and economic factors.
MLO3: Propose alternative sustainable ‘farm to fork’ food production systems.
Syllabus
Indicative content of this module will include topics such as:
-Food production systems
-Agricultural management systems
-Environmental, social and economic impacts and indicators
-Climate Smart agriculture
-The role of food production and food processing in global food security
-Food processing: transforming crops & livestock to food including novel biotechnology approaches, nutritional enhancement through fortification, bio-fortification, ultra-processed foods, supplements, packaging.
-Resource efficiency (e.g. energy, water, nutrients, raw materials, by-products, coproducts and waste)
-Policy and legislation relevant to consumer claims
Teaching methods
| Delivery type | Number | Length hours | Student hours |
| Workshop | 1 | 7.00 | 7.00 |
| Independent Learning | 5 | 1.00 | 5.00 |
| Lecture | 5 | 2.00 | 10.00 |
| Practical | 1 | 3.00 | 3.00 |
| Seminar | 5 | 2.00 | 10.00 |
| Private study hours | 115.00 | ||
| Total Contact hours | 35.00 | ||
| Total hours (100hr per 10 credits) | 150.00 | ||
Private study
Reading and critically reviewing relevant material such as academic journals, books, grey literature (policy, technical and business reports, working papers, government documents, white papers etc.)Group working and peer learning
Methods of assessment
Coursework
| Assessment type | Notes | % of formal assessment |
| Report | 2,000 word report | 100.00 |
| Total percentage (Assessment Coursework) | 100.00 | |
If the resit is being taken as a New First Attempt, the resit will consist of an attempt at a new piece of work for each component that was failed, in a format to be announced by the Module Leader. Its original mark will be discarded irrevocably and replaced by the new mark even if it is lower, and a new aggregated mark for the module will be returned. If the resit is being taken as a Capped Second Attempt, the resit for this module will be a single item of assessment, in a format to be announced by the Module Leader, and covering all Module Learning Objectives. Whichever is higher of the original aggregated module mark, and the new mark capped at the Pass mark of 50%, will be returned.
Reading list
The reading list is available from the Library websiteLast updated: 10/05/2023 16:29:06
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