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2024/25 Taught Postgraduate Module Catalogue

FOEV5108M Sustainable Food Production and Food Security

15 creditsClass Size: 50

Module manager: Beth Dyson

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2024/25

Module replaces

This module FOEV5108M Sustainable Food Production and Food Security replaces FOEV5102M due to name and code change

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 ways. The 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.


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 achieving food security and meeting the current and future nutritional needs of our growing population

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: Demonstrate critical understanding of methods of food production and processing in the context of food security current and future global trends.
MLO2: Evaluate the advantages and disadvantages of various food production and processing methods, considering their impact on food security and environmental, social (nutrition & health) and economic factors.
MLO3: Propose alternative sustainable ‘farm to fork’ food production systems to enhance food security.

Skills Learning Outcomes

On successful completion of the module students will have demonstrated the following skills learning outcomes:

1. Communication Skills: Communicate complex food systems concepts and strategies to diverse audiences
2. Negotiating and influencing : Negotiate with and influence diverse food systems stakeholders to enhance the sustainability of the food system


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

Teaching methods

Delivery typeNumberLength hoursStudent hours
Independent Learning51.005.00
Drop-in Session11.001.00
Private study hours117.00
Total Contact hours33.00
Total hours (100hr per 10 credits)150.00

Opportunities for Formative Feedback

There are opportunities for formative feedback during group discussions and activities in the seminars and during the drop-in sessions and during formative student oral presentations.
1. Formative group oral presentation based on specific topic. Feedback will inform summative assessment
2. There will also be drop-in sessions during which students can receive support towards their summative assessment from the teaching team.
3. 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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