Module Details

Module Code: HOSP8025
Title: Future of Food Production
Long Title: Future of Food Production
NFQ Level: Advanced
Valid From: Semester 2 - 2024/25 ( January 2025 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: no programmes
Module Description: A module designed to allow students to understand, discuss and critique the creation and production of contemporary food products and ingredients. Learning on production methods will be supported by study on the ethical, sustainable and economic implications of their production. Field trips will underpin the learning.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Investigate modern methods of food production.
LO2 Critically assess sustainability claims of new methods of food production and packaging.
LO3 Analyse sources of waste in food production and the utilisation of "valuable" waste material for commercial food production.
LO4 Evaluate the ethical considerations of new and traditional food production methods.
LO5 Investigate the safety- human and environmental, of new food products & packaging.
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).
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.
No incompatible modules listed
Co-requisite Modules
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.
No requirements listed
 
Indicative Content
Contemporary food production
Precision fermentation; cultured meats; ultra processed food; alternative protein sources (seaweed/ insects/rape seed oil...); aquaponics. Microbiomes and the role of microorganisms in food product development and gut health
Waste minimisation
Types of waste in the food supply chain and how some have a value or potential to be transformed into a product or ingredient. Using alternative parts of plants or by products to create new products or solve lean manufacturing questions.
Traditional food production methods
The case for re-introducing traditional food production methods into today's food system; agroforestry; inter-cropping; organic production; crop-rotation; nose to tail.
State of the art food production
Disruptive technology and its role in food business.
Sustainability and Ethics in modern food production
Impact on, or contribution to sustainability, of new methods of food production; evaluating sustainability claims; ethical considerations of new and traditional food production methods; safety (human and environmental) of new food products. Equality and balance in food production.
Food packaging
Retail & environmental aspects; new technologies in packaging; reducing or eliminating packaging; re-use/re-fill packaging. Packaging requirements from retailers; international differences.
Module Content & Assessment
Assessment Breakdown%
Coursework40.00%
End of Module Formal Examination60.00%

Assessments

Coursework
Assessment Type Essay % of Total Mark 40
Timing Week 9 Learning Outcomes 1,2,4,5
Assessment Description
Essay on the ethical or sustainability considerations of one new food product or packaging method that you have studied to date. Include detailed information on the product under development, its genesis, future use and contribution to the food scape from a human nutrition and environmental perspective (negative or positive). 3,500 words
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 60
Timing End-of-Semester Learning Outcomes 1,3
Assessment Description
Exam covering content in this module on food production methods.
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

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 2.00 2
Lecturer-Supervised Learning (Contact) Contact Field trip Every Week 1.00 1
Independent Learning Non Contact Research Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Lecture Every Week 2.00 2
Lecturer-Supervised Learning (Contact) Contact Field trip Every Week 1.00 1
Independent Learning Non Contact Research Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Michael Dudbridge. (2011), Handbook of Lean Manufacturing in the Food Industry, Wiley-Blackwell, [ISBN: 9781405183673].
  • Maria R. Kosseva,Colin Webb. (2020), Food Industry Wastes, 2nd. Academic Press, [ISBN: 978-0-12-817121-9].
Supplementary Book Resources
  • Pamela Mason,Tim Lang. (2017), Sustainable Diets, Taylor & Francis, p.354, [ISBN: 9781317770039].
  • Colin Sage. (2022), A Research Agenda for Food Systems, Edward Elgar Publishing, p.0, [ISBN: 9781800880252].
Recommended Article/Paper Resources
Other Resources