FOOD08001 2016 Sustainability in Food Production

General Details

Full Title
Sustainability in Food Production
Transcript Title
Sustain Food Prod
Code
FOOD08001
Attendance
75 %
Subject Area
FOOD - Food Science
Department
ESCI - Environmental Science
Level
08 - NFQ Level 8
Credit
05 - 05 Credits
Duration
Semester
Fee
Start Term
2016 - Full Academic Year 2016-17
End Term
2019 - Full Academic Year 2019-20
Author(s)
Billy Fitzgerald, Uma Tiwari, Cait Coyle
Programme Membership
SG_SAGRI_H08 201800 Bachelor of Science (Honours) in Science in Agri-Food Science
Description

This module will provide students with knowledge on approaches and governance of sustainable food production. It will explain how the improved efficient use of natural resources is critical to support sustainable agriculture and food processing, especially considering global challenges such as climate change. The role of social well-being and equity in sustainable production will be emphasised.

 

Learning Outcomes

On completion of this module the learner will/should be able to;

1.

Explain the principals of sustainable food production and its governance.



2.

Examine the various drivers for sustainability in the food production and processing sector.

3.

Discuss the role of ecosystem services to global food security.

4.

Describe approaches for sustainable land management.

5.

Apply a Life Cycle Assessment within a food chain.

6.

Assess energy consumption and efficiency, in addition to the role of renewable energy, during food processing.

7.

Examine the need for improved efficiency in water consumption and the protection of its quality during food production and processing.

Teaching and Learning Strategies

The teaching and learning strategy for the module will comprise direct instructional learning,

independent learning and enquiry based learning.

 

Module Assessment Strategies

Students will be assessed individually through a variety of written assignments on selected topics.

Class tests will be used to assess each individual student's overall

knowledge of the theoretical component of the module.

 

Repeat Assessments

   

Indicative Syllabus

  1. Introduction to the concept of sustainable food production and processing.
  2. Ecosystem services and sustainable land management.
  3. Application of agro-ecology.
  4. Sustainable management of the soil resource (for agriculture).
  5. Life Cycle Assessment across the food chain.
  6. Key sustainability issues and their management in selected food processing sectors.
  7. Application of the concept of Green Public Procurement and the inclusion of green technologies during food processing.
  8. Energy management during food processing.
  9. Sustainable management of the water resource during food production and processing.
  10. Sustainable packaging & distribution of food products.
  11. Governance - key agri-environmental policy.

 

Coursework & Assessment Breakdown

Coursework & Continuous Assessment
50 %
End of Semester / Year Formal Exam
50 %

Coursework Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Class Test (Short Questions) Continuous Assessment Assessment 15 % Week 10 1,2,3,4,5,6,7
2 Written Report Continuous Assessment Assignment 15 % Week 6 1,2,3,4
3 Assignment Continuous Assessment Assignment 20 % Week 12 5,6,7

End of Semester / Year Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Examination Final Exam Closed Book Exam 50 % End of Semester 1,2,3,4,5,6,7
             
             

Full Time Mode Workload


Type Location Description Hours Frequency Avg Workload
Lecture Lecture Theatre Theoretical Component 2 Weekly 2.00
Independent Learning Not Specified Independent Learning 4 Weekly 4.00
Total Full Time Average Weekly Learner Contact Time 2.00 Hours

Module Resources

Non ISBN Literary Resources

1. Baldwin, C.J. 2009. Sustainability in the Food Industry. Wiley-Blackwell and the Institute of Food Technologies.

 

2. Lal, R. and Stewart, B.A. 2013. Principles of Sustainable Soil Management in AgroEcosystems. CRC Press.

 

3. Norberg-Hodge, H. 2001. From the Ground Up:Rethinking Industrial Agriculture. Palgrave, London, New York.

 

4.Tiwari, B.K., Norton, T., Holden, N.H. 2014. Sustainable Food Processing.John Wiley & Sons, Ltd.

 

Other Resources

Moodle