Teaching Responsibility
LJMU Schools involved in Delivery:
Sport and Exercise Sciences
Learning Methods
Lecture
Online
Workshop
Module Offerings
5003SPS-SEP-CTY
Aims
The aim of this module is to provide knowledge and understanding of the global food supply chain and its impact on food choice, nutrition, health and the environment. The module introduces the main staple foods and food commodities; an overview of the structure of global food supply chain (including primary production, food processing & manufacturing, food distribution and food retail); an understanding of the political and ethical issues of food production and supply; as well as issues associated with food sustainability.
Learning Outcomes
1.
Discuss the structure and dimensions of global food supply chains.
2.
Assess political and ethical issues associated with the production and
supply of foods.
3.
Critically evaluate the environmental impact of food production and the challenges of producing food sustainably.
Module Content
Outline Syllabus:Food Supply Chain:
Introduction to the Food web/chain and the major players; Staple foods and main sources of nutrients; Methods of food production and sources of food supply; Food preservation, food manufacturing & food retailing; Political and ethical issues associated with food production and supply.
Food Sustainability:
Food waste; Sustainable food production; Future challenges.
Module Overview:
The aim of this module is to provide knowledge and understanding of the global food supply chain and its impact on food choice, nutrition, health and the environment. The module introduces the main staple foods and food commodities; an overview of the structure of global food supply chain (including primary production, food processing and manufacturing, food distribution and food retail); an understanding of the political and ethical issues of food production and supply; as well as issues associated with food sustainability.
The aim of this module is to provide knowledge and understanding of the global food supply chain and its impact on food choice, nutrition, health and the environment. The module introduces the main staple foods and food commodities; an overview of the structure of global food supply chain (including primary production, food processing and manufacturing, food distribution and food retail); an understanding of the political and ethical issues of food production and supply; as well as issues associated with food sustainability.
Additional Information:The Association for Nutrition (AfN) competencies covered in this module include:
CC2a Food or feed commodities (staple foods, main sources of key nutrients, novel sources etc.) within UK and/or internationally for either human or animal systems.
CC2b Effect on chemical composition and nutritional quality of food, feed and diet for either human or animal systems of: - methods of food or feed production, preparation, preservation, fortification and format - sources of food or feed supply - methods of cooking and storage
CC2e Understanding of issues associated with food or feed sustainability.
CC3a Food or feed and nutrition and health policy (at global, national and local level) for either human or animal systems.