Module Details

Module Code: FOOD9001
Title: Sustainable Food Production
Long Title: Sustainable Food Production
NFQ Level: Expert
Valid From: Semester 1 - 2023/24 ( September 2023 )
Duration: 1 Semester
Credits: 5
Field of Study: 5410 - Food Processing
Module Delivered in: 1 programme(s)
Module Description: This module critically examines primary literature on topical issues concerning the
sustainability of different food production systems. Students will evaluate the key factors
constraining food production, the environmental consequences of different production
systems, and modern processes to promote sustainability
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Evaluate the socioeconomic factors constraining the widespread adoption of environmentally sustainable food production
LO2 Critically appraise alternative solutions for key environmental problems associated with food production
LO3 Critically assess energy consumption and efficiency, in addition to the role of renewable energy, during food processing
LO4 Evaluate the application of modern biotechnological tools to achieve sustainable food production, and critically appraise relevant literature
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
Key Sustainability Issues
Population Growth. Urbanisation, Climate change, Natural resource competition, Environmental waste, Protein production. Food insecurity, Legislation & national policy
Sustainable Solutions
Life Cycle Analysis, Reducing environmental impact of food production, Increase efficiency of food systems, Alternative protein sources, Ecosystems & land use
Energy Efficiency
Novel thermal and non-thermal food processing, Renewable energy sources, Efficient water strategies in production systems.
Biotechnology & Food Production
Genetically modified foods,Transgenic animals, Biotransformation, Precision fermentation, Biosafety, Nanotechnology.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Multiple Choice Questions % of Total Mark 20
Timing Week 6 Learning Outcomes 1,2,3
Assessment Description
MCQ on sustainable agriculture and novel energy
strategies for food production
Assessment Type Performance Evaluation % of Total Mark 40
Timing Week 8 Learning Outcomes 1,2,3,4
Assessment Description
Debate - Students will offer responses to a
lecturer led post/e-debate on increasing the
sustainability of Irish food production and
thereafter debate/e-debate the issues raised
Assessment Type Essay % of Total Mark 40
Timing Week 13 Learning Outcomes 4
Assessment Description
Essay on biotechnology and sustainability in food
production (approx. 2000 words)
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.

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 Online Lecture-Theory, concepts and research articles Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Self-directed learning Every Week 5.00 5
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Online Lecture-Theory, concepts and research articles Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact elf-directed learning Every Week 5.00 5
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00
 
Module Resources
Recommended Book Resources
  • Galanakis, C.. (2018), Sustainable Food Systems: from Agriculture to Industry, 1st. Academic Press, [ISBN: 9780128119358].
Supplementary Book Resources
  • Singh, RL. & Mondal, S.. (2017), Biotechnology for Sustainable Agriculture,, 1st. Woodhead Publishing, [ISBN: 9780128121603].
Recommended Article/Paper Resources
  • International Journal of Sociology of Agriculture & Food.
  • Agriculture & Food International Journal of Sustainable Society.
  • Gastronmica - Journal of Food & Culture.
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_SNUHA_9 Master of Science in Nutrition & Health Analytics 4 Elective