| CODE | FEH1009 | ||||||||||||
| TITLE | An Introduction to Food Supply Chain Issues | ||||||||||||
| UM LEVEL | 01 - Year 1 in Modular Undergraduate Course | ||||||||||||
| MQF LEVEL | 5 | ||||||||||||
| ECTS CREDITS | 4 | ||||||||||||
| DEPARTMENT | Food Sciences and Nutrition | ||||||||||||
| DESCRIPTION | This study-unit will review the opportunities available to link more sustainable agricultural and business practices to consumer purchases and societal value. The farm to fork concept in modern food procurement will be discussed. Current eating habits and the dependency on a mixture of local and imported conserved foods will be reviewed and analyzed for its effect on food choice and healthy eating. Food quality and safety issues that arise from such trends will also be discussed. The study-unit will also include a debate on the the general principles of food chain sustainability from an agronomic, environmental and health and safety points of view. Study-Unit Aims: - To review the types of food chains and characterize the components of modern food stuffs and the ingredients contained; - To discuss descriptions of "sustainable food supply chains"; - To review stakeholder responsibilities and obligations for enhanced food supply chains; - To discuss the effects of health issues on food production and consumers’ choices. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Review and discuss the causes of global hunger; - Describe the impact of climatic conditions of food supply chains; - Evaluate potential hazards due to the delicate nature of the produce and processed foods and the careful handling required; - Outline the potential challenges and obstacles that may occur from farm to fork; - Characterise issues associated with: - Seasonal supply and demand; - Food sanitation; - Food security: product recall, country of origin labelling; - Perishability; - Organic or natural trends, cleaner technology and waste management. 2. Skills: By the end of the study-unit the student will be able to: - Describe and discuss: - GM foods; - Just-In-time processes and Food Safety; - Relationships between companies with stakeholders and responsibilities to these groups; - The internationalization of the food chain and its effect on the environment; - The future of the food and drink supply chain and its management. Main Text/s and any supplementary readings: - Austin, J. E. (1980). Confronting urban malnutrition: The design of nutrition programs. Johns Hopkins U.P. - Eastham, J. F. i. b., Sharples, L., & Ball, S. D. (Eds.). (2001). Food supply chain management : Issues for the hospitality and retail sectors Butterworth-Heinemann. - Livi Bacci, M. (1990). Population and nutrition: An essay on european demographic history; popolazione e alimentazione. english Cambridge University Press. - Manning, D. H. (1977). Society and food: The third world (3rd ed.) Butterworth. - Robertson, A. b. (Ed.). (2004). Food and health in europe : A new basis for action World Health Organization. |
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| STUDY-UNIT TYPE | Lecture and Group Learning | ||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Claire Copperstone (Co-ord.) Foteini Pavli |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2024/5. It may be subject to change in subsequent years. |
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