What will I learn on this module?
In this module you will reflect on current issues in the ever-changing world of food science and nutrition. The pace of development and change in the field will mean that the syllabus will change, evolve and respond to contemporary issues. The module will identify the scope of food policy, and assess who influences policy, inter-relationships and the dynamics that shape policy. It will allow you to understand and evaluate what is meant by policy in the food system, from farm to fork, and introduce major themes and key thinkers in food policy. The module will explore issues which impact at a global level, from Millennium Development Goals to environmental effect of food waste. You will review and assess current policies and develop your awareness of the following aspects:
Policy making process(es)
Policy in the UK, EU and world-wide
Food policy
Public health policy
Political influence
The module will increase your understanding of major trends in a consumer driven food system to include, economic and social factors across the wide spectrum of consumer groups. The emphasis of this aspect of the module will be in developing your on-going inquiry into the issues which will impact the food industry, public health provision and consumers. The module will also support consideration of the role of the media in communicating information of this type to the population.
How will I learn on this module?
You will attend and engage in lectures and participate in seminars to underpin your knowledge of factors that impact on the present and future of food and nutrition. The ways in which policies are formulated and their impact on populations will be developed by the in-class review of current case studies and ‘live’ policy consultations allowing for debate of the wider implications.
How will I be supported academically on this module?
You will be supported in this module by the module tutor who will provide a lecture and seminar series designed to develop your knowledge and raise questions regarding contemporary issues affecting food and nutrition. Your learning will also be supported by the student-led discussions and debates in small group seminars. Directed independent study tasks will allow you to engage more widely with the subject matter.
What will I be expected to read on this module?
All modules at Northumbria include a range of reading materials that students are expected to engage with. Online reading lists (provided after enrolment) give you access to your reading material for your modules. The Library works in partnership with your module tutors to ensure you have access to the material that you need.
What will I be expected to achieve?
Knowledge & Understanding:
1. Critically evaluate the scientific basis of a contemporary issue of interest relating to contentious issues in the current food arena
2. Appraise a current health, food or nutritional policy of relevance to a national or global issue.
Intellectual / Professional skills & abilities:
3. Analyse and criticise appropriate published material from scientific and popular media sources of food related information
Personal Values Attributes (Global / Cultural awareness, Ethics, Curiosity) (PVA):
4. Determine the complexity of conflicting factors involved in food choice and health behaviour
How will I be assessed?
Your learning on this module will be assessed via two coursework tasks; Component 1 includes an individual media article submission and a group presentation on the same topic. This will ensure you can evaluate findings from literature, present information effectively to a wider audience and discuss their significance in the wider context [Learning outcomes 1 and 2].
Component 2 will be a written assignment, linked to lead lectures and seminars. The subject of this assignment will be to evaluate the scientific basis of a current food related issue. Progress will be discussed with tutors and peers allowing for formal formative feedback. This Component will allow the students to explore the scientific basis of contemporary issues and to contextualise the range of factors which influence consumer behaviour [learning outcomes 1, 3 and 4].
Feedback will be given during seminar sessions to allow students to reflect on their learning prior to submission of summative work.
Feedback will be provided verbally in class and where appropriate, general written feedback will be posted on eLP to support feedback written on summative assessment
Pre-requisite(s)
N/A
Co-requisite(s)
N/A
Module abstract
This module gives students the opportunity to examine how external factors and novel research impacts on the present state and future of food and nutrition. You will be encouraged to critically analyse complex issues in relation to consumers, industry and Government. Lectures and seminars will introduce national and global factors shaping the landscape of food and nutrition and case studies will be used to illustrate the importance of such factors to the food industry, consumer understanding and public health. Current and often contentious issues will be researched by the student allowing them to explore the scientific basis of popular claims. These issues will be discussed in a series of student-led seminars and this will also form the basis of the second component of the assessment.
Course info
Credits 20
Level of Study Undergraduate
Mode of Study 1 year Full time or 2 Years Part time
Location Hong Kong
City Hong Kong
Start September
All information is accurate at the time of sharing.
Full time Courses are primarily delivered via on-campus face to face learning but could include elements of online learning. Most courses run as planned and as promoted on our website and via our marketing materials, but if there are any substantial changes (as determined by the Competition and Markets Authority) to a course or there is the potential that course may be withdrawn, we will notify all affected applicants as soon as possible with advice and guidance regarding their options. It is also important to be aware that optional modules listed on course pages may be subject to change depending on uptake numbers each year.
Contact time is subject to increase or decrease in line with possible restrictions imposed by the government or the University in the interest of maintaining the health and safety and wellbeing of students, staff, and visitors if this is deemed necessary in future.
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