| CODE | FSN3017 | ||||||||||||
| TITLE | Further Concepts of Food Policy, Procurement and Marketing | ||||||||||||
| UM LEVEL | 03 - Years 2, 3, 4 in Modular Undergraduate Course | ||||||||||||
| MQF LEVEL | 6 | ||||||||||||
| ECTS CREDITS | 4 | ||||||||||||
| DEPARTMENT | Food Science, Nutrition and Dietetics | ||||||||||||
| DESCRIPTION | The study-unit follows on from the Food Policy and Sustainability study unit in Year 2 and tackles specific areas relating to food policy, procurement and marketing of foods. This backdrop will the facilitate in-depth discussions and appraisal of the international, and specifically, the EU setting and status of issues and applications of food policies in real-life scenarios. Specifically this study-unit will study the impact of various forms of food promotions, including advertising, packaging and placements of unhealthy foods in various settings, and the link to non- communicable diseases such as obesity. Newer forms of food promotions such as digital forms will also be tackled. Front-of-pack labelling, different types and formats, global examples and current regulatory frameworks will also be explored. This study-unit also links food policy with food procurement food production and sustainability considerations and interconnects public health, public policy and health outcomes. The study-unit will consistently highlight food purchasing, supply systems, and strategies to minimize environmental impact. Study-Unit Aims: - Familiarize and consolidate students' knowledge with the concepts of health, food environmental issues which translate to lifestyle and dietary choices with a consideration for population health and wellbeing; - Expose students to legislative and policy aspects pertaining to food purchasing and procurement; - Evaluate the impact of marketing strategies on consumer choices, health outcomes, and sustainability. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Examine the policies and regulations guiding food procurement in both public and private sectors, including schools, hospitals, and large institutions; - Explain the role of procurement policies in promoting local and sustainable food systems; - Identify available data on food purchasing trends; - Illustrate applications of food policy linked to the production, distribution, and consumption of food; - Report on the marketing of foods and the association with food consumption behaviours; - Describe and discuss food financialisation, the world food economy and food crises. 2. Skills: By the end of the study-unit the student will be able to: - Explore scenarios relating to current issues and food policies at local and EU level; - Critique international and local strategies relating to marketing, front of pack labelling, food purchasing behaviours and other trends. Main Text/s and any supplementary readings: Main Texts: - Lang, T., Barling, D., Caraher, M. (2009) Food Policy: integrating health, environment and society. Oxford: Oxford University Press. - Relevant peer-reviewed papers and technical reports will be shared with students. |
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| RULES/CONDITIONS | Before TAKING THIS UNIT YOU MUST TAKE FSN2004 OR TAKE FSN2011 | ||||||||||||
| STUDY-UNIT TYPE | Lecture, Group Learning & Tutorial | ||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Margaret Camilleri Fenech Claire Copperstone (Co-ord.) |
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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 2025/6. It may be subject to change in subsequent years. |
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