2024/25 Undergraduate Module Catalogue

FOOD1011 Food: Past, Present and Future

20 creditsClass Size: 120

Module manager: Jonas Cromwell
Email: j.cromwell@leeds.ac.uk

Taught: Semester 1 (Sep to Jan) View Timetable

Year running 2024/25

Pre-requisite qualifications

BSc entry-level qualification

Module replaces

Food: Origins and Forms (FOOD1010)

This module is not approved as a discovery module

Module summary

This module will examine various aspects relating to specific foods commonly consumed in the UK and globally. You will explore food histories, how these foods are currently produced within different social and political contexts, and consumption trends and food choice. You will look at who controls what we eat and explore power inequalities in the global food system. Looking to the future of food, this module will also look at novel foods, and sustainability issues in food production, processing, distribution, and consumption (e.g., food waste and efficient use of resources such as water and energy).

Objectives

This module aims to introduce students to aspects relating to the food system, including:
• the history, socio-economic and political context of production, processing, and consumption of common foodstuffs.
• sustainability issues (water, energy, resources use, and food waste/loss) in relation to the production and processing of common foodstuff
• the science behind composition (nutritional composition) and processing of everyday food and ingredients and the health implications of common foods
• food sovereignty and power dynamics, i.e., ‘who controls what we eat’ - issues around corporate power and inequalities in local and global food systems.
• novel foods including plant-based meat alternatives, milks etc., (their development, cultural and ethical, and sustainability issues)
• determinants of food choice (including socio-cultural components)

Learning outcomes
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject:
1. develop an understanding of the history, socio-economic and political context of production, processing, and consumption of common foodstuffs.
2. demonstrate an understanding of the health and sustainability implications of common and novel foods.
3 undertake critical reflections of inequalities in local and global food production systems and possible implications.
4. examine the science of composition and processing of everyday food and ingredients.

Skills Learning Outcomes
On successful completion of the module students will have demonstrated the following skills learning outcomes:
1. Sustainability skills: systems thinking, critical thinking, effective communication skills, ethics, information searching
2. Academic skills: reflection, critical thinking, academic writing, academic language, ethics, information searching, academic integrity, referencing
3. Work ready skills: communication, time management, planning & organisation, teamwork/collaboration, creativity, critical thinking
4. Digital skills: digital creation, problem-solving & innovation

Syllabus

Topics which will be covered will typically include the following:
• Overview of major food sources of food looking at their history, socio-economic and political context of production, processing, the current trends in consumption, nutrition, and health.
• Sustainability issues in relation to the production and processing of common foodstuffs/
• Basic science behind composition and processing of everyday food and ingredients and the health implications of common foods
• ‘Who controls what we eat’ - cooperate power and inequalities in local and global food systems. Alternative food networks and movements
• Determinants of food choice
• Novel foods, their development, cultural and ethical, and sustainability issues.
• The future of our food

Teaching methods

Delivery type	Number	Length hours	Student hours
Lecture	20	1.00	20.00
Seminar	10	2.00	20.00
Private study hours			160.00
Total Contact hours			40.00
Total hours (100hr per 10 credits)			200.00

Opportunities for Formative Feedback

• Student would have opportunities to receive feedback during seminars/workshops discussions
• Where possible, MCQs would be used to monitor student learning and progress (during mid-term)
• Group Poster. Student would work in groups to produce a poster on selected topic(s) student would peer-review and provide feedback for each other group on content. Staff would also provide feedback on group poster.

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
In-course Assessment	.	75.00
In-course Assessment	.	25.00
Total percentage (Assessment Coursework)		100.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated

Reading list

The reading list is available from the Library website

Last updated: 13/05/2024

Disclaimer

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