2021/22 Taught Postgraduate Module Catalogue

FOEV5102M Sustainable Food Production

15 creditsClass Size: 50

Module manager: Prof Caroline Orfila
Email: C.Orfila@leeds.ac.uk

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2021/22

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
Independent Learning	5	1.00	5.00
Fieldwork	1	7.00	7.00
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 words project report	70.00
Oral Presentation	20 minutes group presentation followed by 10mins Q&A, on the solution proposed to the challenge give in the ‘problem based learning’ case study	30.00
Total percentage (Assessment Coursework)		100.00

The resit arrangements will be decided by the assessment board

Reading list

The reading list is available from the Library website

Last updated: 08/09/2021 15:28:31

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