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2024/25 Taught Postgraduate Module Catalogue

FOEV5105M Food Systems Fieldtrip

15 creditsClass Size: 50

Module manager: Rory Padfield

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2024/25

This module is not approved as an Elective

Module summary

This module applies experiential learning to expose students to the realities of food production and consumption in local, regional and global food contexts. The students will get first-hand experience of the challenges in balancing the three domains of sustainability (environment, people, and economy) and the implications of a globalised food system. The module will evaluate the different needs and priorities of various stakeholders, and critically examine the spectrum of perspectives e.g. global north vs global south, food producing vs food consuming regions, high income vs low income countries. This module will focus on linking food production with consumption in order to achieve sustainability and food security outcomes.


The module aims to:- provide students with hands-on experience of the realities of the local and global food systems- draw links between food consumption and production in local and global contexts - expose students to the complexity of the globalised food system, the friction and trade offs between the needs and priorities of different stakeholders, as well as between the three domains of sustainability (environment, people, economy)

Learning outcomes
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject:
By the end of the module students will be able to (Module Learning Outcomes):
MLO1: Critically examine and evaluate the different perspectives, needs and priorities of different stakeholders in local, regional and global food systems
MLO2: Negotiate and reach consensus amongst different stakeholders in local, regional and global food systems
MLO3: Formulate ambitious and realistic proposals that balance the three domains of sustainability (environment, people, economy) and enhance food security within local, regional and global food systems

Skills Learning Outcomes

1. Collaboration: Collaborate within a group setting to formulate proposals and assess your own contribution
2. Managing uncertainty, ambiguity and risk: Demonstrate ability to manage uncertainty, ambiguity and risk when formulating proposals to enhance the sustainability of food systems


Details of the syllabus will be provided on the Minerva organisation (or equivalent) for the module

Teaching methods

Delivery typeNumberLength hoursStudent hours
Drop-in Session11.001.00
Private study hours104.00
Total Contact hours46.00
Total hours (100hr per 10 credits)150.00

Opportunities for Formative Feedback

1. There are opportunities for formative feedback during the group discussions, formative assessment, and activities in the seminars.
2. Formative group oral presentation based on specific topic. Feedback will inform summative assessment
3. There will also be drop-in sessions during which students can receive support towards their summative assessment from the teaching team.
4. Formative feedback will also be gleaned by students during in-class lectures and seminars when they ask questions to the teaching team and any guest speakers that would support the delivery of the module.

Methods of assessment

Assessment typeNotes% of formal assessment
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: 22/04/2024


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