HOSP6170 - Theory of Food Trends

Module Details

Module Code: HOSP6170
Title: Theory of Food Trends
Long Title: Theory of Food Trends
NFQ Level: Fundamental
Valid From: Semester 2 - 2024/25 ( January 2025 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
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.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# 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).
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
Trends
Definition of a food trends and fads; how they occur; what is their lifecycle; recurring trends.
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.
Drivers of food trends
Impact of influencers, the media, marketeers, travel & tourism on what people eat.
The market
Role of the supermarket in pushing or accommodating trends. Bord Bia & their supports to food businesses in understanding food trends.
Beyond trends
Why do some foods appear to be impervious to trends? Quality; locality; artisan production; food heritage & culture; reemergence of traditional production methods.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Presentation % of Total Mark 30
Timing Week 7 Learning Outcomes 1,3,4
Assessment Description
Individual- choosing a traditional food item from either the Food Trends Practical module, a field trip, or a guest speaker discuss how this product is fundamentally unchanged yet remains popular in todays consumer food market.
Assessment Type Essay % of Total Mark 70
Timing Week 13 Learning Outcomes 1,2
Assessment Description
Choosing a significant food trend, discuss its origin, growth and subsequent impact on the diet, economy, and food supply chain of the sending and receiving country or region. 2000 words including a minimum of 10 sources.
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 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
Recommended Book Resources
  • Taras Grescoe. (2023), The Lost Supper, Greystone Books Ltd, p.0, [ISBN: 9781771647632].
  • Steffan Igor Ayora-Diaz. (2021), The Cultural Politics of Food, Taste, and Identity: A Global Perspective, Bloomsbury Academic, [ISBN: 9780807069172].
  • Rajeev Bhat. (2021), Future Foods, Elsevier, p.786, [ISBN: 978-0-323-91001-9].
Supplementary Book Resources
  • Alicia Kennedy. (2023), No Meat Required, Beacon Press, p.210, [ISBN: 9780807069172].
  • Anya von Bremzen. (2023), National Dish, Pushkin Press, [ISBN: 9781911590880].
  • Karen Pinchin. (2023), Kings of Their Own Ocean, Penguin, p.0, [ISBN: 9780593471470].
Recommended Article/Paper Resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_FFBUS_8 Bachelor of Science (Honours) in Food Business 4 Mandatory