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NUT1010 : Sustainable & Secure Food Systems

  • Offered for Year: 2024/25
  • Module Leader(s): Dr Matt Knight
  • Lecturer: Mr Simon Parker, Dr Rebecca Townsend, Dr Julia Cooper, Ms Roisin Devaney, Dr Helen Mason
  • Owning School: Biomedical, Nutritional and Sports Scien
  • Teaching Location: Newcastle City Campus

Your programme is made up of credits, the total differs on programme to programme.

Semester 2 Credit Value: 15
ECTS Credits: 8.0
European Credit Transfer System


This module aims to provide students with a comprehensive understanding of the complex interplay between food sustainability, security, agri-food systems, and ethical considerations in the food industry. It explores the challenges and opportunities in the global food system and equips students with the knowledge and skills needed to address these critical issues.

Outline Of Syllabus

This module will explore the intricate relationships between food sustainability, food security, agri-food systems, and ethical considerations in nutrition. Students will delve into the connections between sustainable food choices and their impact on human health covering critical aspects such as food policy and regulation pertaining to food sustainability and ethics and global and local challenges within food systems, including environmental, economic, and social factors. Students will also develop an appreciation for the complexities surrounding food sustainability and security. The course equips students with knowledge of various ethical frameworks relevant to food choices, production, distribution, and consumption, fostering a holistic understanding of the ethical dimensions within the broader context of food systems.

Teaching Methods

Teaching Activities
Category Activity Number Length Student Hours Comment
Scheduled Learning And Teaching ActivitiesLecture81:008:00PIP - Delivery of module introduction, core material and assessment
Scheduled Learning And Teaching ActivitiesLecture100:305:00Non-synchronous online: Lectures and associated materials
Guided Independent StudyAssessment preparation and completion125:0025:00Revision and assessment prep
Scheduled Learning And Teaching ActivitiesPractical23:006:00PIP - practical exercises to reinforce learning
Guided Independent StudyDirected research and reading135:0035:00Recommended and independent reading & research
Scheduled Learning And Teaching ActivitiesSmall group teaching32:006:00PIP - Interactive delivery of core content and group discussion
Scheduled Learning And Teaching ActivitiesFieldwork16:006:00PIP - Interaction with third sector organisation(s) relating to food systems
Scheduled Learning And Teaching ActivitiesDrop-in/surgery11:001:00Sync online support of summative assessment
Guided Independent StudyIndependent study155:0055:00Independent study
Guided Independent StudyOnline Discussion31:003:00Interactive discussions to support independent learning
Teaching Rationale And Relationship

This module employs a blend of lectures, seminars, and hands-on practical sessions to enhance students' comprehension of the intricate connections between food sustainability, ethics, and security. Through these varied teaching methods, students will be guided to cultivate independent analysis and sharpen their problem-solving skills.

Assessment Methods

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

Other Assessment
Description Semester When Set Percentage Comment
Written exercise2M100Written assignment (Covering topics relating to content covered) - 1500 words
Assessment Rationale And Relationship

The written exercise will take the form of an essay which will assess students understanding of key concepts covered throughout the module. This assessment will enable students to demonstrate their ability to appraise research relating to core topics in combination with providing an educated dialogue, thus assessing students true understanding. The essay format is chosen to encourage students to demonstrate a sophisticated understanding of the intricate dynamics within the food chain, fostering intellectual inquiry.

There will be opportunity during the online drop in/surgery for group discussion/question and answer in relation to the summative assessment.

MDiet candidates must obtain an overall mark of 40 or above to pass the module, however, if the module has more than one assessment students must also achieve a mark of at least 35 in each component of the assessment to pass the module.

For 2024/25 Entry only
BSc Human Nutrition and BSc Nutrition with Food Marketing candidates must obtain a mark of 40 or above in each component of assessment in order to pass the module.

Reading Lists