FZCR68W-Sustainable supply systems - Part 2- Manufacturing to Retail - CPD

Module Provider: Food and Nutritional Sciences
Number of credits: 0 [0 ECTS credits]
Level:NA
Terms in which taught: Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2020/1

Module Convenor: Prof Carol Wagstaff

Email: C.Wagstaff@reading.ac.uk

Type of module:

Summary module description:

Delivered as an intensive campus based workshop of 3 consecutive days of seminars, tutorials and practical sessions delivered by academic members of teaching and research staff from the department of Food & Nutritional Sciences and the wider ºÚ¹Ï³ÔÁÏÍø and invited experts in the field from across academia and industry. This module addresses sustainability issues associated with manufacturing and retail across a range of food and drink sectors, including food service. Contributions include those from outside the sector who can provide an insight into broader trading standards and legislative frameworks. Speakers will be able to convey the approaches to sustainability from different manufacturer and retailer perspectives.

Aims:

The module aims to take the knowledge obtained from the prerequisite ‘What is Sustainability?’ module and apply it to the latter part of the food supply chain that encompasses a range of commodities and manufacturing methods. Students will develop the knowledge and skills to critically appraise the complexity of issues surrounding sustainable manufacturing and consumer/customer attitudes.Ìý

Assessable learning outcomes:

On completion of the module, learners should be able to:

• Discuss the issues facing sustainable manufacturing and processing of a variety of commodities


• Critically appraise different types of food supply chains in the context of sustainability


• Evaluate new technological and methodological approaches to processing of commodities


• Understand the decisions made by retailers in managing their supply chains


• Discuss the potential for implementing more sustainable practices during food supply

Additional outcomes:

The following transferable skills will be developed in this module:

• Debating skills

Outline content:

The workshop is divided into three days, each with a distinctive theme: supply chain sustainability framework, sustainable manufacturing and sustainability in retail. Students will hear from experts in each field and topics will cover sustainability principles and practices from a range of company types within the food and drink sector, different farming production methods, environmental protection, new developments in farming that address sustainability, and how current research is informing sustainable practice. Talks are accompanied by debates and interactive activities.

Brief description of teaching and learning methods:

This module will be delivered via a 3-day intensive on campus workshop that will include 20 hours of academic-led seminars and group discussions supported by expert outside speakers and 10 hours of independent learning and group work

Contact hours:

Ìý	Autumn	Spring	Summer
Tutorials			15
Guided independent study:			15
Ìý	Ìý	Ìý	Ìý
Total hours by term			30
Ìý	Ìý	Ìý	Ìý
Total hours for module

Summative Assessment Methods:

Method

Percentage

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

There are no summative assessments with this module

Formative assessment methods:

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:

Reassessment arrangements:

Additional Costs (specified where applicable):

Last updated: 4 April 2020