FOOD08002 2016 Current Issues in the Agri-Food Sector

General Details

Full Title
Current Issues in the Agri-Food Sector
Transcript Title
Current Issues Agri-Food
75 %
Subject Area
FOOD - Food Science
ESCI - Environmental Science
08 - NFQ Level 8
10 - 10 Credits
Start Term
2016 - Full Academic Year 2016-17
End Term
2019 - Full Academic Year 2019-20
Billy Fitzgerald, Uma Tiwari, Cait Coyle
Programme Membership
SG_SAGRI_H08 201800 Bachelor of Science (Honours) in Science in Agri-Food Science

This module will focus on the current issues of interest to the government, experts and general public in relation to food production within Ireland, the EU and wider global markets. It is acknowledged that current day topics of particular relevance will change with time and scientific advancement. Considering this, the module will address current topical issues relating to the agri-food sector, which are of particular importance at a national and international level at the time of study.


Learning Outcomes

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


Apply the knowledge gained throughout the course in order to address current topical issues, which directly and indirectly relate to agri-food science.


Discuss the information presented by professionals, relevant stakeholders and statuary bodies on specialist topics in agri-food science.


Examine and debate controversial issues in relation to food production, quality and availability.


Identify the socioeconomic issues associated with current and future global fluctuations in food security.


Identify the most recent changes and challenges associated with EU legislation for agriculture and food.


Examine the socioeconomic and environmental impact of national policy on food production and export.


Discuss current issues in food safety and quality.


Appraise challenges associated with international food trade (for example Brexit) and their regulation.

Teaching and Learning Strategies

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

independent learning and enquiry based learning. Team work will also form an important aspect of part of the module.


Module Assessment Strategies

Students will be assessed on an individual basis by means of appropriately designed written assignments and assessments.

Tests comprised of short questions will be used to assess each individual student's overall knowledge of the theoretical component of the module.

Students will participate in team based exercises during workshops. Based on this they will prepare written assignments and oral/visual presentations in order to appraise and debate current issues in the agri-food sector.

Repeat Assessments


Indicative Syllabus

  1. Topical issues in relation to sustainable food production and processing.

  2. Current issues in food safety, quality and traceability.

  3. Current and emerging food legislation/regulation at national and EU level.

  4. Challenges associated with international food trade and food security.

  5. National strategies for food production and export.

  6. Future global challenges for food security and price.


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 Group Presentation and Poster Continuous Assessment Group Project 10 % Week 5 1,3,4,5,6,7,8
2 Individual report on topic for group project Continuous Assessment Assignment 10 % Week 6 1,3,4,5,6,7,8
3 Essay Continuous Assessment Essay 10 % Week 8 1,3,4,5,6,7,8
4 Written report Continuous Assessment Written Report 10 % Week 10 2
5 Test - Short Questions Continuous Assessment Assessment 10 % Week 12 1,2,3,4,5,6,7,8

End of Semester / Year Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Final examination Final Exam Closed Book Exam 50 % End of Semester  

Full Time Mode Workload

Type Location Description Hours Frequency Avg Workload
Lecture Lecture Theatre Lecture 2 Weekly 2.00
Workshop Not Specified Practical Component/Workshops 2 Weekly 2.00
Independent Learning Not Specified Independent Learning 5 Weekly 5.00
Total Full Time Average Weekly Learner Contact Time 4.00 Hours

Module Resources

Non ISBN Literary Resources

Bhat, R., Gomez, l. and Vincete, M. 2014. Practical food safety. Contemporary Issues and Future Directions. Wiley Blackwell.


McMahon, P. 2014. Feeding Frenzy : Land Grabs, Price Spikes, and the World Food Crisis. Greystone Books.


Murcott, A., Belasco, W., Jackson, P. 2013. The Handbook of Food Research. Bloomsbury


OECD. 2013. Global Food Security: Challenges for the Food and Agricultural System, OECD Publishing, Paris.


Other Resources