Food Security Fundamentals - Food of Animal Origin BIOL5216
- Academic Session: 2022-23
- School: School of Molecular Biosciences
- Credits: 20
- Level: Level 5 (SCQF level 11)
- Typically Offered: Semester 1
- Available to Visiting Students: Yes
This course will provide an introduction to aspects of food security specifically related to the production of food of animal origin. Both pre-harvest and post-harvest aspects of various production systems will be covered.
Students will attend regular classes over a 2 - 3 week period.
Students will produce a Food Production Portfolio which will focus on an animal based food product, critically discuss issues associated with animal health and production, environmental impact and ethics, food production, quality control, prospects for improvement of animal productivity or development of products of animal origin (50%).
In addition, students will produce a poster on an aspect of animal food production of their choice and discuss its content with staff (50%).
The specific aims are:
■ to give students state of the art knowledge of aspects of food security relating to food of animal origin, including animal nutrition, breeding, health and welfare and food processing
■ to develop students' conceptual, analytical and presentation skills
■ to train students to learn independently
Intended Learning Outcomes of Course
Knowledge and Understanding
On completion of the course, students will be able to:
■ critically discuss key topics in food security with reference to the current scientific literature
■ critically discuss how animal nutrition, breeding, health and welfare impact on food security
■ critically evaluate the role of processing of food of animal origin in food security
Skills and Other Attributes
■ identify, summarise and critically evaluate published reports and publications on aspects of food security
■ critically discuss research findings and ideas on specific topics in food security
■ learn independently
■ write a well structured and carefully written report on an animal based food product
■ produce a poster on an anilal based food product
■ plan and manage time effectively to prioritise tasks and meet deadlines
Minimum Requirement for Award of Credits
Students must submit at least 75% by weight of the components (including examinations) of the courses summative assessment.