The Business of Food
- Module code
- Module leader
- John Dooley
- Module level
- Module credits
- Min study time
- 150 hours
- Contact Hrs within study time
- 36 hours
- Teaching period
- Semester 2
Indicative content: the factors influencing, and challenges for, food supply and demand in a world context. The global view of nutrition and malnutrition. Consideration and discussion of the most significant, current food chain issues, drivers for change and their impact on food business. This will include aspects of animal welfare, biotechnology, food safety, resource management, the regulatory framework, and the management of the food supply chain.
To achieve credit for this module, students must be able to:
- Identify the main trends and issues in food supply and demand and the main factors driving UK food chain change, including quality assurance in food chains.
- Explain the regulatory framework governing food safety and the roles and responsibilities of businesses in the food chain.
- Identify how food safety and quality is communicated to consumers.
|Coursework||Group Presentation 1||40%|
|Examination||Unseen Examination (1.5 hours)||60%|
Students should be familiar with the content of at least one of the following:
- Bourlakis, M. and Weightman, P. (eds.). (2004). Food Supply Chain Management. Blackwell Publishing.
- DEFRA (various years). Food Statistics Pocketbook, available at: https://www.gov.uk/government/organisations/department-for-environment-food-rural-affairs/series/food-statistics-pocketbook.
- Eastham, J., De Aguiar, L. and Thelwell, S. (eds.) (2017) Contemporary issues in food supply chain management. Goodfellow Publishers.
- Norberg-Hodge, H., Merrifield, T. and Goredick, S. (2002). Bringing The Food Economy Home. Ferndale Publishing Kumarian Press and Zed Books.
- Academic papers as per module handbook which is updated annually.