2022/23 Undergraduate Module Catalogue

FOOD1010 Food: Origins and Form

10 creditsClass Size: 150

Module manager: Dr Helen Chappell
Email: h.f.chappell@leeds.ac.uk

Taught: Semester 1 (Sep to Jan) View Timetable

Year running 2022/23

Pre-requisite qualifications

An A level science subject or BTEC in applied science

This module is approved as a discovery module

Module summary

We are what we eat? But what do we eat? Where does it come from? What happens to the food from the time it is harvested to the time it arrives in our supermarkets? This introductory module to food will lead you from the history of a food through to the current trends in eating; from basic principles of making foods like cheese and yogurt through to an understanding of why fruits ripen and vegetables do not. Discover the influence that sugar, chocolate, tea and coffee have had on world trade, human poverty and health! Many of us cook food. Most of us shop for food. We all eat food. Would you like to know more?This 10 credit module is taught with lectures throughout semester 1 and the knowledge gained is assessed by an end of term exam. Food: Origins and Form is suitable for students studying any degree and should appeal to anyone who enjoys food! If you want to know more then please email the module leader with your questions.

Objectives

To survey major sources of food, looking at their history, processing and the current trends in consumption, nutrition and health.

Learning outcomes
- Demonstrate an understanding of the history and processing of basic foodstuffs
- Understand the basic science behind the processing of foods
- Understand the health implications and controversies of common foods
- Develop critical thinking skills in the analysis of scientific evidence
- Demonstrate an understanding of food in its social context
- Understand the broad nutritional composition of common foodstuffs

Skills outcomes
- Training in note taking skills
- Examination techniques

Syllabus

To survey major sources of food, looking at their history, processing and the current trends in consumption, nutrition and health.

Food Sources: Meat, fish, dairy, fruits, vegetables, staples and their derived products.

Teaching methods

Delivery type	Number	Length hours	Student hours
Lecture	18	1.00	18.00
Private study hours			82.00
Total Contact hours			18.00
Total hours (100hr per 10 credits)			100.00

Private study

- reading and watching additional material to enhance lectures
- preparation and revision for assessments

Opportunities for Formative Feedback

From practice MCQ at mid term

Methods of assessment

Exams

Exam type	Exam duration	% of formal assessment
Online Time-Limited assessment	1 hr 30 mins	100.00
Total percentage (Assessment Exams)		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: 26/10/2022

Disclaimer

Browse Other Catalogues

• Undergraduate module catalogue
• Taught Postgraduate module catalogue
• Undergraduate programme catalogue
• Taught Postgraduate programme catalogue

Errors, omissions, failed links etc should be notified to the Catalogue Team.PROD