SX3505: WORLDS OF FOOD: BIOLOGICAL, SOCIAL, CULTURAL (2014-2015)

This course will enable students to develop an interdisciplinary understanding of food that is scientifically, geographically and historically informed. The course is structured around the concept of food security (comprising availability access and use), which is one of the key policy and resource issues facing the world.

 Indicative course content:
-Biological fundamentals of food production
- Food availability: limits and trade-offs
- Food and globalization since the nineteenth century
- Food governance and economics
- Food consumption and human health
- Influences on food choice
- Integrated case study on rice
- Towards sustainable food futures’

Available to students in Year 3 & 4 only.

Information on contact teaching time is available from the course guide.

View SX3505 Timetable

More Information about Week Numbers

1st attempt: Coursework (100%) as follows: three linked tasks (ca 800 words or equivalent effort) on a prescribed issue or topic (e.g. a particular place, network, foodstuff or component/aspect/contaminent thereof) that will form an e-portfolio (45%); individual project of essay (ca 2,500 words or equivalent effort) on a topic to be chosen by the stuent in conjunction with the course coordinators (45%); presentation based on individual project or essay (10%). Resit: Resubmission of failed task, project or essay, with mark for those components to be capped at CAS 9.

To be integrated into tutorials.

Students will received full feedback on assignements, with written comments on standardised feedback sheets. Verbal feedback will be provided as appropriate on students' performance in tutorial discussions and their presentation.

None.