Module Details
Module Code: |
HOSP6170 |
Title: |
Theory of Food Trends
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Long Title:
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Theory of Food Trends
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NFQ Level: |
Fundamental |
Valid From: |
Semester 2 - 2024/25 ( January 2025 ) |
Field of Study: |
8110 - Hospitality
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Module Description: |
This module explores the world of food by investigating and evaluating trends therein. Competencies developed will enable the learner to be aware of the impact of following trends in the food market and to assess when it is necessary to follow them. Field trips (international and/or national) will underpin the learning.
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Learning Outcomes |
On successful completion of this module the learner will be able to: |
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Learning Outcome Description |
LO1 |
Evaluate trends, past, present and future within the food industry. |
LO2 |
Identify the impact of food trends on local and national economies under headings such as air miles, buying local, health, biodiversity, food security, green washing, the environment. |
LO3 |
Analyse how some foods are impervious to trends. |
LO4 |
Using exposure to field trips and guest speakers discuss the mastery of skills involved within the food sector. |
Dependencies |
Module Recommendations
This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
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Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
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No incompatible modules listed |
Co-requisite Modules
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No Co-requisite modules listed |
Requirements
This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
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No requirements listed |
Indicative Content |
Trends
Definition of a food trends and fads; how they occur; what is their lifecycle; recurring trends.
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Impact of food trends
On local and national economies; air miles; circular economy; seasonality; health; environment - biodiversity, waste, by-product creation, water use; food security.
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Drivers of food trends
Impact of influencers, the media, marketeers, travel & tourism on what people eat.
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The market
Role of the supermarket in pushing or accommodating trends. Bord Bia & their supports to food businesses in understanding food trends.
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Beyond trends
Why do some foods appear to be impervious to trends? Quality; locality; artisan production; food heritage & culture; reemergence of traditional production methods.
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Module Content & Assessment
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Assessment Breakdown | % |
Coursework | 100.00% |
Assessments
No End of Module Formal Examination |
Reassessment Requirement |
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.
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The University reserves the right to alter the nature and timings of assessment
Module Workload
Workload: Full Time |
Workload Type |
Contact Type |
Workload Description |
Frequency |
Average Weekly Learner Workload |
Hours |
Lecture |
Contact |
Lecture |
Every Week |
1.00 |
1 |
Lab |
Contact |
Field trips & guest speakers |
Twice per semester |
0.27 |
2 |
Independent Learning |
Non Contact |
Independent research |
Every Week |
4.00 |
4 |
Total Hours |
7.00 |
Total Weekly Learner Workload |
5.27 |
Total Weekly Contact Hours |
1.27 |
Workload: Part Time |
Workload Type |
Contact Type |
Workload Description |
Frequency |
Average Weekly Learner Workload |
Hours |
Lecture |
Contact |
Lecture |
Every Week |
1.00 |
1 |
Lab |
Contact |
Field trips & guest speakers |
Twice per semester |
0.27 |
2 |
Independent Learning |
Non Contact |
Independent research |
Every Week |
4.00 |
4 |
Total Hours |
7.00 |
Total Weekly Learner Workload |
5.27 |
Total Weekly Contact Hours |
1.27 |
Module Resources
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Recommended Book Resources |
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Taras Grescoe. (2023), The Lost Supper, Greystone Books Ltd, p.0, [ISBN: 9781771647632].
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Steffan Igor Ayora-Diaz. (2021), The Cultural Politics of Food, Taste, and Identity: A Global Perspective, Bloomsbury Academic, [ISBN: 9780807069172].
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Rajeev Bhat. (2021), Future Foods, Elsevier, p.786, [ISBN: 978-0-323-91001-9].
| Supplementary Book Resources |
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Alicia Kennedy. (2023), No Meat Required, Beacon Press, p.210, [ISBN: 9780807069172].
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Anya von Bremzen. (2023), National Dish, Pushkin Press, [ISBN: 9781911590880].
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Karen Pinchin. (2023), Kings of Their Own Ocean, Penguin, p.0, [ISBN: 9780593471470].
| Recommended Article/Paper Resources |
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The Grocer. (2024), A 2024 outlook – supermarket and fmcg
priorities for the year ahead, The Grocer,
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The Irish Times. (2020), How Ireland’s food industry is staying
ahead of consumer trends,
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Bord Bia. Thinking Houses,
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Deloitte. Future of Food,
| Other Resources |
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Trade Magazine, The Grocer, UK,
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Website, Bord Bia. Consumer Lifestyle Trends,
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Online magazine, CEO Magazine,
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