Appreciate the challenges of feeding a growing global population.

Have a basic understanding of the functions of foods (e.g. nutrition, livelihoods and the economy) and the challenge of
defining sustainable diets.

Have an appreciation for food production, food commodities, the food supply chain, food price and food waste.

Gain an understanding of the food and climate change conundrum, including the contribution of plant and animal sourced foods.

Be able to critique some of the wider food issues related to challenges of animal feed, biofuels, biodiversity and future foods.

Some of the topics to be covered include: history of food, food for the global population, food security, nutrition and food, ultra-processed foods, sustainable diets, food waste, food commodities, food production systems, food supply chains, food price today, food & climate change, animal sourced foods, plant based foods, food and biodiversity, food versus fuel, genetically modified foods, and future foods.

Not applicable to this module.

• Feedback individually to students, post-assessment
• Group/class feedback, post-assessment

Not yet recorded.