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2010/1 Module Catalogue
Module Provider: School of Management Short Name: MA122
Level: M Module Co-ordinator: LUMBERS M Dr (SoM)
Number of credits: 15 Number of ECTS credits: 7.5
Module Availability
Autumn semester
Assessment Pattern

Unit(s) of Assessment

Weighting Towards Module Mark (%)





Module Overview

This module aims to address policy issues affecting the food chain and strategic planning in the food sector

Module Aims

The module aims to explore and provide an understanding of the range of the interacting factors influencing the provision of food within the context of the food chain and policy development.

Learning Outcomes

·         Understand the determinants of food consumption patterns

·         Evaluate factors affecting and limiting the availability of food to consumers

·         Analyse and reflect upon the potential conflicts of interest arising in the food chain

·         Evaluate policies aimed at ensuring food safety, nutrition and health

·         Develop the capacity to manage the application of food and nutrition policy to practice

·         Identify and critically appraise sources of information regarding food and nutrition policy issues

·         Identify and interpret particular legal and ethical issues associated with the provision of food

Module Content
  • concept of the food chain/food system
  • global food production
  • food production and the environment
  • nutrition and poverty
  • international food trends
  • concept of food policy at government and local level
  • food labelling
  • transportation and distribution
  • ethics of international trade
  • principles of food management and organisational issues regarding dietary/retail provision
  • nutrition risk and its communication to consumers 
Methods of Teaching/Learning

The teaching and learning strategy is designed to provide a framework of the existing knowledge in this broad area. It will introduce latest issues and thinking in the different areas and provide the student with the opportunity to develop upon and evaluate issues individually and in collaboration with peers, lecturers and visiting lecturers.

The teaching and learning methods include:

  • framework lectures;
  • tutor-led discussion sessions;
  • individual assignment work;
  • individual reading and study
Selected Texts/Journals

Core Texts (provided by School)

Lang T, Barling D and Caraher M (2009) Food policy: integrating health, environment and society  Oxford University Press ISBN 978-0-19-856788-2

Supplementary Reading

Deelstra, H., Fondu, M., Ooghe, W. & van Havere, R. (1991), Food Policy Trends in Europe. Ellis Horward
Mennell, S., Murcott, A. & van Otterloo, A. (1992), The Sociology of Food. London: SAGE Publications
Milio, N and Helsing, E. (1998), European Food and Nutrition Policies. World Health Organisation Regional Publications European Services, No. 73.
Murcott, A. (1998), The nation's diet. New York: Addison Wesley Longman Ltd
National Consumer Council (1998) Food Policy and the Consumer. London: HMSO Jukes, D.J. (1993), Food Legistation of the. 3rd ed. Butterworth-Heinemann Shetty, PS
McPherson, K. (1997), Implementing dietary guidelines for healthy eating. Blackie Academic & Professional. London.

Journal articles, websites and other references will be provided during the course

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