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SX3505: WORLDS OF FOOD: BIOLOGICAL, SOCIAL, CULTURAL (2018-2019)

Last modified: 22 May 2019 17:07


Course Overview

This course will enable students to develop an interdisciplinary understanding of food that is scientifically, geographically and historically informed. The course is structured around the concept of food security (comprising production, availability and access), which is one of the key policy and resource issues facing the world.

Course Details

Study Type Undergraduate Level 3
Session Second Sub Session Credit Points 15 credits (7.5 ECTS credits)
Campus None. Sustained Study No
Co-ordinators
  • Dr David Watts
  • Professor Pete Smith

Qualification Prerequisites

  • One of Programme Level 3 or Programme Level 4 or Programme Level 5

What courses & programmes must have been taken before this course?

  • Any Undergraduate Programme (Studied)

What other courses must be taken with this course?

None.

What courses cannot be taken with this course?

None.

Are there a limited number of places available?

No

Course Description

This course will enable students to develop an interdisciplinary understanding of food that is scientifically, geographically and historically informed. The course is structured around the concept of food security (comprising production, availability and access), which is one of the key policy and resource issues facing the world.

Indicative course content:
-Biological fundamentals of food production
-Food availability: limits and trade-offs
-Food and globalization since the nineteenth century
-Food consumption - Influences on food choice

Integrated case study:
Rice - Towards sustainable food futures

Further Information & Notes

Available to students in Year 3 & 4 only.

In light of Covid-19 this information is indicative and may be subject to change.

Contact Teaching Time

Information on contact teaching time is available from the course guide.

Teaching Breakdown

  • 1 Computer Practical during University week29
  • 1 Lecture during University weeks 25 - 35
  • 1 Tutorial during University weeks 27 - 28, 30 - 35

More Information about Week Numbers


Summative Assessments

1st Attempt

  • One short (max. 1000 words) essay on food security (25%)
  • One 20-minute group presentation (25%)
  • One long essay (max. 2000 words) (40%)
  • Assessment of students' overall performance in tutorials (10%)
Resit
  • Resubmission of failed assignment, with mark for those components to be capped at D3.

Formative Assessment

To be integrated into tutorials.

Feedback

Students will received helpful feedback on assignments, with written comments on standardised feedback sheets. Verbal feedback will be provided as appropriate on students' performance in tutorial discussions and their presentation.

Course Learning Outcomes

None.

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