2022/23 Undergraduate Module Catalogue
FOOD1010 Food: Origins and Form
10 creditsClass Size: 150
Module manager: Dr Helen Chappell
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2022/23
Pre-requisite qualificationsAn A level science subject or BTEC in applied science
This module is approved as a discovery module
Module summaryWe 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.
ObjectivesTo survey major sources of food, looking at their history, processing and the current trends in consumption, nutrition and health.
- 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
- Training in note taking skills
- Examination techniques
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.
|Delivery type||Number||Length hours||Student hours|
|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 FeedbackFrom practice MCQ at mid term
Methods of assessment
|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 listThe reading list is available from the Library website
Last updated: 29/04/2022 15:32:03
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