FB1AG1-Farm to Fork: Primary production of food

Module Provider: Food BioSciences, School of Chem, FoodBi and Pharm
Number of credits: 10 [5ECTS credits]
Level: C (Certificate)
Terms in which taught: Autumn
Module Convenor: Dr C Wagstaff
Pre-requisites:
Co-requisites:
Modules excluded:
Module version for: 2008/9

Email: C.Wagstaff@reading.ac.uk

Aims:
To provide the student with a basic understanding of the food chain and the principles of food production covering plant and animal derived foods. The student will be provided with an understanding of how food production methods can alter the nutritional, sensory and storage properties of the final product available to the consumer.

Assessable learning outcomes:
On completion of the module the student should be able to describe:
1. The generic principles of the food chain
2. The driving factors behind preharvest cultivation
3. Factors affecting sustainability in food production.
4. Factors that contribute to postharvest quality of plant-derived foods
5. Methods of animal production
6. Cultural differences in food production such as organic, halal, biodynamics

Additional outcomes:
• Developed a number of key skills such as critical evaluation, presentation and writing skills and an ability to interact with the food production industry

Outline content:
Lectures (total 20 hours) Introduction to food chain ‘farm to fork’ (1h)
1. Factors contributing to consumer perception of food quality (1h)
2. Key issues of public concern in the food chain (2h)
3. Goals of preharvest cultivation and sustainability (1h)
4. Preharvest treatment of fruit and vegetables – genotype x environment interactions (2h)
5. Fruit and vegetable breeding (2h)
6. Cereal and legume production (1h)
7. Oilseed production and uses (1h)
8. Pork production (1h)
9. Poultry production and processing (2h)
10. Beef and lamb production (2h)
11. Milk production and role of milk in diet (2h)
12. Fish Farming (2h)
Additional Sessions
1. Visit to vegetable and animal production facilities including organics (whole day visit encompassing Manydown Farms and Vitacress Salads Ltd)
2. Debate (1 x 2 hours)

Brief description of teaching and learning methods:
The module will be primarily taught as (interactive) lectures given by academics who have active research groups in the area. The group debate will involve small group work in advance of the session which will be expanded to the whole class during the debate. Visits to primary production facilities will lead to an essay assignment.

Contact hours:

	Autumn	Spring	Summer
Lectures	20
Tutorials/seminars	2
Practicals
Other contact (eg study visits)	8
Total hours	30
Number of essays or assignments	1
Other (eg major seminar paper)	1

Assessment:
Coursework - essay assignment on field visit (20%) and contribution to group debate on food chain sustainability (10%)
Relative percentage of coursework :30%
Penalties for late submission of coursework will be in accordance with University policy.
Examinations
Written examination during the Summer Term
Requirements for a pass
40% overall in all assessed work
Reassessment arrangements
Examination during August/ September

Last updated: 24 July 2008