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Module

DTC1002 : Food Studies

  • Offered for Year: 2020/21
  • Module Leader(s): Miss Alison Barnes
  • Lecturer: Dr Gerry O'Brien, Mr Simon Parker, Dr Kirsten Brandt, Dr Edward Okello, Ms Susan Lennie
  • Technician: Mr Ross Valentine
  • Owning School: Biomedical, Nutritional and Sports Scien
  • Teaching Location: Newcastle City Campus
Semesters
Semester 1 Credit Value: 10
Semester 2 Credit Value: 10
ECTS Credits: 10.0

Aims

This module aims to introduce students to the classification, composition and provenance of the main food commodities, and consider the agricultural and industrial food chains from a UK and global perspective. Students will also consider food security, sustainability and food ethics.

Outline Of Syllabus

Teaching and learning will include the following areas:
Food groups, sub-classifications and characteristics; Climate, soils and land use; food supply chain and sustainable development (farm to fork); globalisation of the food chain; food portion sizes of commonly consumed foods and food products; relative costs of foods; food ethics and quality assurance.

Teaching Methods

Please note that module leaders are reviewing the module teaching and assessment methods for Semester 2 modules, in light of the Covid-19 restrictions. There may also be a few further changes to Semester 1 modules. Final information will be available by the end of August 2020 in for Semester 1 modules and the end of October 2020 for Semester 2 modules.

Teaching Activities
Category Activity Number Length Student Hours Comment
Guided Independent StudyAssessment preparation and completion122:3022:30Personal data gathering and analysis for Semester 1 coursework report.
Guided Independent StudyAssessment preparation and completion126:0026:00Preparation and submission of Semester 2 written assignment.
Structured Guided LearningLecture materials191:0019:00Non-synchronous online: Food Commodities Food Systems (11 x1hr Semester 1, 8x1hr in Semester 2)
Structured Guided LearningLecture materials51:005:00Non-synchronous online: P-Cap pre and post practical information (4x1hr Sem 1, 1x 1hr Sem2)
Scheduled Learning And Teaching ActivitiesPractical82:0016:00PIP: Practical classes in Food Handeling Science laboratories (5X 2hrs S1, 3x 2hrs S2)
Scheduled Learning And Teaching ActivitiesPractical21:002:00PIP: Practical in Sensory Analysis Suite (1x 1h S1, 1 x 1h S2)
Structured Guided LearningStructured research and reading activities91:009:00Non-sync directed reading and research as individual/small group activity in prep for sync teaching.
Structured Guided LearningStructured research and reading activities31:003:00Non-synchronous online : Research and contribution to Wiki pages (S1)
Scheduled Learning And Teaching ActivitiesSmall group teaching11:301:30Synchronous online: presentation of formative assessment talks (working in pairs) (S2)
Scheduled Learning And Teaching ActivitiesWorkshops21:303:00Synchronous online: Demonstrations & external experts: Butcher & Fishmonger: 1x1.5h S1, 1x1, 5hr S2
Scheduled Learning And Teaching ActivitiesWorkshops12:002:00Synchronous online: Demonstration & external experts; Cereal production & research (S1)
Structured Guided LearningStructured non-synchronous discussion41:004:00Non-sync online: Contribution to group discussion boards (1x 1hr S1, 3 x 1hr S2)
Scheduled Learning And Teaching ActivitiesFieldwork18:008:00PIP: Field visit to food business (S 2)
Guided Independent StudyIndependent study164:0064:00Recommended and independent reading & research.
Scheduled Learning And Teaching ActivitiesModule talk51:307:30Sync online: Discussions/small group presentations on Food Commodities:3x1.5h S1,2 x 1.5 h S2
Scheduled Learning And Teaching ActivitiesModule talk11:001:00Synchronous online: Group discussions and small group presentations relating to Energy and EARs (S1)
Scheduled Learning And Teaching ActivitiesModule talk31:304:30Synchronous online: Tutorials on Food Sustainability and Food Security (S2)
Scheduled Learning And Teaching ActivitiesModule talk21:002:00Synchronous online: Module introduction and conclusion (1 hr semester 1and 1 hr in semester 2)
Total200:00
Teaching Rationale And Relationship

Module talks and lecture materials delivered synchronously and non-synchronously, supported by workshops, practicals, group discussions, workshops and field visits.

Directed research and reading will enable students to understand theoretical material which will be developed in greater detail during workshops and practical classes.

Assessment Methods

Please note that module leaders are reviewing the module teaching and assessment methods for Semester 2 modules, in light of the Covid-19 restrictions. There may also be a few further changes to Semester 1 modules. Final information will be available by the end of August 2020 in for Semester 1 modules and the end of October 2020 for Semester 2 modules.

The format of resits will be determined by the Board of Examiners

Other Assessment
Description Semester When Set Percentage Comment
Written exercise1M50Written 1200 word report analyzing own 1 week food intake in relation to food commodities and recommended intakes/servings
Written exercise2M501500 word written exercise
Formative Assessments
Description Semester When Set Comment
Oral Presentation2MFormative assessment in pairs during synchronous online session.
Assessment Rationale And Relationship

The written exercise in semester 1 will take the form of a dietary assessment report, requiring students to record their food intake for one week, converting their intake to servings of food commodities and comparing the results to recommended intakes, and making recommendations for adaptations.

The written exercise in semester 2 will require students to keep a log and observations of their personal interactions with plants, animals, land and their products (from a food chain perspective). Students will provide a commentary (max 1500 words) on the implications of the choices that they have made.

A formative presentation, undertaken in pairs, will require students to present (6-7 minutes) regarding topical issues, highlighted in current press, relating to the interaction between the UK population and land/animals from a food chain perspective. This will support students in preparation for their individual commentary for their summative assessment.

MDiet candidates must obtain an overall mark of 40 or above and achieve at least 35 in each component of the assessment to pass the module.

Reading Lists

Timetable