AP1EF1-The UK Food Chain

Module Provider: Agr and Food Econ
Number of credits: 10 [5 ECTS credits]
Level:4
Terms in which taught: Autumn term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2020/1

Module Convenor: Mr Nick Beard

Email: n.f.beard@reading.ac.uk

Type of module:

Summary module description:

Learn about the UK Food Chain, its main components and the links between them. Explore the main trends and drivers in the chain, identify the key problems facing the sector and assess their policy ramifications. Learn trough lectures and suggested readings, together with presentations by invited speakers from different areas of the food industry. The module may also involve visits to local businesses operating within the food chain. Given the fundamental importance of the food industry to us all, this module should be of interest to a wide range of students, in addition to those following food-related degrees.

Aims:
The module aims to provide an introduction to the UK Food Chain, its main components, and linkages between them. It also examines the main trends and drivers in the chain, the key problems facing the sector and policy ramifications. Given the fundamental importance of the food industry to us all this module should be of interest to a wide range of students and not just those following food related degrees.

Assessable learning outcomes:

By the end of this module students should be able to:

• Outline the structure, components and magnitude of the UK Food Chain


• Assess and discuss the main drivers of change and historic and on-going trends


• Identify and assess the key problems of the sector and the role of government

Additional outcomes:

Outline content:

The module will cover the following aspects:

• Agriculture and its ancillary industries • Food manufacturing and processing


• Food distribution and retailing


• Food service and catering


• Trend in the demand for food, determinants of dietary change and expenditure on food


• Allocation of added value across the food chain


• Trends in food supply including trade


• Key problems of the food industry and the role of government

Brief description of teaching and learning methods:
Lectures together with presentations by invited speakers from different areas of the food industry. Students will be expected to do background reading around each of the topics covered by the module. The module may also involve one or two visits to local businesses operating within the food chain.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures	20
Guided independent study:	80
Ìý	Ìý	Ìý	Ìý
Total hours by term	100
Ìý	Ìý	Ìý	Ìý
Total hours for module	100

Summative Assessment Methods:

Method	Percentage
Written exam	50
Class test administered by School	50

Summative assessment- Examinations:
A one hour examination paper in Summer Term

Summative assessment- Coursework and in-class tests:

Formative assessment methods:
Students are required to research a food chain of their choice for a branded food product either individually or in groups. The findings of this research are presented in class with oral feedback given after the presentations.

Penalties for late submission:

The Module Convenor will apply the following penalties for work submitted late:

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day[1] (or part thereof) following the deadline up to a total of five working days;
• where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

The University policy statement on penalties for late submission can be found at:
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Assessment requirements for a pass:
A mark of 40% overall.

Reassessment arrangements:
By Re-examination in August/September

Additional Costs (specified where applicable):

1. Required text books:


2. Specialist equipment or materials:


3. Specialist clothing, footwear or headgear:


4. Printing and binding:


5. Computers and devices with a particular specification:


6. Travel, accommodation and subsistence:

Last updated: 15 July 2020