CO-ORDINATOR: Prof R A Norman
SCQF LEVEL: 09
SCQF CREDIT VALUE: 20
The module aims to ensure that students can:
Problem /Background: Population growth; Climate change; pests and disease; waste
Production: Comparison of different production systems including the use of different technologies and inputs:Crops; Terrestrial animals; Aquatic plants and animals;
Role of genetics: Benefits of genetic, and proteomic approaches to all aspects of the production chain including use in food fraud and food quality.
Post-harvest: Food quality from a physiology perspective and food quality from a microbiology perspective.
Geography of Nutrition: How does diet and calorific intake vary across geographical regions.
Distribution chains: Overseas vs UK, self-sufficiency vs amount imported etc.; comparison of simple food items e.g. beef, fish compared to processed food which use a wide variety of highly geographically dispersed products.
Psychology/physiology of food
Communication and interpersonal skills; Report writing, layout and design; Logical analysis of complex systems; Problem solving; Critical thinking and decision making; Information processing, interpretation and assimilation; Analysis and synthesis of information from a variety of sources.
There is no set text, students will be directed to different sources of information for the relevant sections and assessments.
3 lectures per week and three practicals spread throughout the semester. One lab based one, one computer based on and a field trip.
Assessment of learning from practicals (10%), Report (20%), Essay (20%), one two hour exam including a mix of short answer and short essay based questions (50%).