Gwybodaeth Modiwlau
Module Identifier
BS24410
Module Title
HEALTH AND THE FOOD CHAIN
Academic Year
2012/2013
Co-ordinator
Semester
Semester 2
Pre-Requisite
BS12310
Course Delivery
| Delivery Type | Delivery length / details |
|---|---|
| Lecture | 2 x 1 hour lectures per week |
Assessment
| Assessment Type | Assessment length / details | Proportion |
|---|---|---|
| Semester Assessment | Essay on food | 30% |
| Semester Exam | 2 Hours | 70% |
| Supplementary Assessment | Re-submission of all failed coursework or alternative. | 30% |
| Supplementary Exam | 2 Hours | 70% |
Learning Outcomes
On successful completion of this module students should be able to:
- Demonstrate an understanding of the central role of food in governing human health.
- Explain the factors that influence the production, quality and distribution of food.
Aims
This module is dedicated to the topic of food, since food has the greatest impact not only upon human health, but also upon the use of human resources and impact on the environment. It aims to show on the one hand how human ingenuity has increased food production, and on the other how food quality and supply may be compromised.
Brief description
Food production, quality and distribution, and how these relate to human health.
Content
Origin and evolution of food animals and plants.
Animal care and welfare, intensive breeding, breeding strategies, plant breeding.
Modern and alternative approaches to food production, molecular methods of crop improvement, GMOs and risk assessment, organic farming.
Development, productivity and sustainability of crop production, strategies of pest control.
Food quality, microbiology, probiotics, allergy, adulteration, contamination, labelling, authentication and food standards, food processing and additives.
Nutrition, nutritional values, malnutrition, obesity, eating disorders, food distribution, fair trade and meeting the global needs for food.
Animal care and welfare, intensive breeding, breeding strategies, plant breeding.
Modern and alternative approaches to food production, molecular methods of crop improvement, GMOs and risk assessment, organic farming.
Development, productivity and sustainability of crop production, strategies of pest control.
Food quality, microbiology, probiotics, allergy, adulteration, contamination, labelling, authentication and food standards, food processing and additives.
Nutrition, nutritional values, malnutrition, obesity, eating disorders, food distribution, fair trade and meeting the global needs for food.
Reading List
Recommended TextChrispeels, M.J. & sadava, D.E. (2003) Plants, genes, and crop biotechnology Jones and Bartlett Primo search Glick, R & Pasternak, J.J. (1998) Molecular biotechnology ASM Press Primo search Houdebine, L-M. (2003) Animal transgenisis and cloning Wiley Primo search Slater, A & Fowler, M. (2003) Plant biotechnology Oxford Primo search
Notes
This module is at CQFW Level 5