ANSC40320 Global Food Systems

Academic Year 2023/2024

Food and food security has always been important to humankind; however the nature of food availability, food production, and food supply is constantly changing. The world’s food system is in disarray. One in ten people is undernourished, one in four is overweight, and more than one-third of the world’s population cannot afford a healthy diet. Food supplies are disrupted by heatwaves, floods, droughts and wars but are responsible for about 30% of the world’s greenhouse gas emissions.

Now more than ever we live in a global world where food is traded as a commodity, but systems that impact and interrupt this trade can have dramatic effects on the food we eat. On top of this are the complexities of consumer demands, nutrition, climate change, and sustainability.

This module is relevant to all graduate students interested in global systems of agriculture, food and sustainability.

It is developed to give students the opportunity to learn about food demand, food production, the major food commodities of the world, food waste, food safety and security, food authenticity, and food policy. It will also include food and climate change, food and biodiversity, food and energy, future foods, and food in the bioeconomy.

Students will develop their expertise in understanding food systems, in interpretation of data and opinions, and in critical thinking.

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Curricular information is subject to change

Learning Outcomes:

On completion of this module students should be able to:

• Understand the complexities of food production, distribution and consumption
• Evaluate interactions among food production, food distribution and food demand challenges
• Explain the differences among nutritional requirements, food demand, consumer behaviour for food
• Apply knowledge of different food chains and their effects on food systems
• Understand the issues around sustainable food systems
• Appreciate the challenges of food safety, security authenticity
• Weigh up the issues associated with food production, sustainability, climate change and biodiversity loss.
• Collaborate and communicate with peers and other stakeholders to engage and critically evaluate the latest developments in research and technology across food systems

Student Effort Hours: 
Student Effort Type Hours
Lectures

30
Tutorial

20
Specified Learning Activities

50
Autonomous Student Learning

100
Total

200
Approaches to Teaching and Learning:
This module will be delivered through the UCD VLE system and teaching will consist of:
• Lectures
• Guest lectures and discussions by area experts
• Practical tutorials and peer-to-peer work
• Individual and group online presentations
 
Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Not applicable to this module.
 
Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade
Examination: Select from a short list of questions requiring an essay-type answer Coursework (End of Trimester) Yes Alternative linear conversion grade scale 40% No

40
Continuous Assessment: Will include participation in in-class activities, written assignments and class presentations Throughout the Trimester n/a Alternative linear conversion grade scale 40% No

60

Carry forward of passed components
Yes
 
Remediation Type Remediation Timing
In-Module Resit Prior to relevant Programme Exam Board
Please see Student Jargon Buster for more information about remediation types and timing. 
Feedback Strategy/Strategies

• Feedback individually to students, post-assessment
• Online automated feedback
• Self-assessment activities

How will my Feedback be Delivered?

Students will receive feedback from the online practical tutorials taken over the course of the trimester.

Name Role
Professor Patrick Wall Lecturer / Co-Lecturer
Mrs Angela Brennan Tutor
Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
 

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