FDSC10030

Learning Outcomes:

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.

Indicative Module Content:

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.

Student Effort Hours:

Approaches to Teaching and Learning:

Requirements, Exclusions and Recommendations

Not applicable to this module.

Module Requisites and Incompatibles

Assessment Strategy

Feedback Strategy/Strategies

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

How will my Feedback be Delivered?

Not yet recorded.