Study-Unit Description

Study-Unit Description


CODE FSN2004

 
TITLE An Introduction to Food Policy

 
UM LEVEL 02 - Years 2, 3 in Modular Undergraduate Course

 
MQF LEVEL 5

 
ECTS CREDITS 4

 
DEPARTMENT Food Sciences and Nutrition

 
DESCRIPTION The study-unit will introduce the students to the fundamental principles of food policy. The unit will start off by looking at the definitions relating to food policy and demonstrate both local and examples. It will also discuss key concepts which include food supply chain issues ranging from production to processing, availability, access, utilization and consumption, and will describe the processes for achieving these goals. This study-unit will include discussion to show that food policy can be on any level, from local to global, and by a government agency, business, or organization.

In addition, the study-unit will demonstrate that food policy involves participation of all societal stakeholders, use of regulations, and eligibility standards for food assistance programs, involving health and safety, food labeling, and even the qualifications of a product to be considered organic.

Other important areas in the area of food and nutrition policy such as food security and insecurity, sustainable diets and food waste will also be discussed.

There are associations with the entire food chain and this study-unit includes considerations of natural resources, production, processing, marketing, retailing, food hygiene, consumption, and nutrition. These principles will be addressed through lectures and discussion groups.

Study-unit Aims:

This study-unit is designed primarily to enable the students to understand key concepts relating to food policy and relate these to food safety, overall health, nutrition and the environment.

Learning Outcomes:

1. Knowledge & Understanding
By the end of the study-unit the student will be able to:

- Examine how public policy affects food people eat;
- Describe and analyse local and international policies designed to promote healthy and sustainable diets; and
- Examine the food supply chain, food industry and its effect on nutrition, environment and health.

2. Skills
By the end of the study-unit the student will be able to:

- Design policy and management models for health;
- Analyse consumer rights to safe and nutritious food;
- Analyse competing interests from the state, supply chain and civil society; and
- Describe and analyse key issues pertaining to food and nutrition policy such as food insecurity and propose solutions from a public health point of view.

Main Text/s and any supplementary readings:

- Lang T, Barling D, Caraher M (2009). Food Policy. Oxford University Press
- Millstone, Erik and Tim Lang, eds. (2003 / 2nd edition 2008) The Atlas of Food. London: Earthscan (& New York: Penguin & Paris: Autrement)
- Lang, Tim, Michael Heasman (2004). Food Wars: the battle for mouths, minds and markets. London: Earthscan.

 
STUDY-UNIT TYPE Lecture, Independent Study and Group Learning

 
METHOD OF ASSESSMENT
Assessment Component/s Assessment Due Sept. Asst Session Weighting
Examination (2 Hours) SEM2 Yes 100%

 
LECTURER/S Margaret Camilleri Fenech (Co-ord.)
Sholeem Griffin

 

 
The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints.
Units not attracting a sufficient number of registrations may be withdrawn without notice.
It should be noted that all the information in the description above applies to study-units available during the academic year 2023/4. It may be subject to change in subsequent years.

https://www.um.edu.mt/course/studyunit