AP1EF2-The Food Business

Module Provider: School of Agriculture, Policy and Development
Number of credits: 20 [10 ECTS credits]
Level:4
Terms in which taught: Autumn / Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2021/2

Module Convenor: Dr Daniele Asioli
Email: d.asioli@reading.ac.uk

Type of module:

Summary module description:

Learn about the structure of the food chain and from a business perspective. Gain insights into the nature and diversity of food businesses from farm to fork in both the United Kingdom and globally. Explore the main trends and drivers influencing food businesses and the key challenges and opportunities they face. Debate key food policy issues and their implications for business and society. Learn through lectures and suggested readings, together with presentations by speakers from different areas of the food chain, particularly from food industry, and visits to local businesses operating within the food chain. Given the fundamental importance of the food businesses to us all, this module should be of interest to a wide range of students, in addition to those following food-related degrees.

Aims:

The module aims to introduce the food chain from a business perspective. It examines the different types of business that make up the food chain and the main trends and drivers influencing these businesses including changes in consumer preferences, technology, policy, and trade.

Assessable learning outcomes:

By the end of this module students should be able to:

• Outline the structure and magnitude of the food chain in the United Kingdom and internationally.


• Describe a range of businesses and their roles in different parts of the food chain and the relationships between them.


• Assess and discuss the main drivers of change, historic and on-going emerging trends relevant to food businesses.


• Identify and assess the key cha llenges and opportunities facing food businesses.

Additional outcomes:

Outline content:

The module will cover the following three parts:

1. Characteristics of businesses within each part of the food chain in the United Kingdom and internationally: agriculture and its ancillary industries, food manufacturing and processing, food distribution and retailing, and food service and catering.


2. Drivers of change impacting on food businesses in the United Kingdom and internationally including changes in consumer food preferences, technological change and innovation, food policy issues linked to the environment, health and other policy challenges, and international trade relations.


3. Key challenges and opportunities facing food businesses with examples from the United Kingdom and internationally.

Brief description of teaching and learning methods:

Lectures together with presentations by invited speakers from different areas of the food businesses. Students will be expected to do background reading around each of the topics covered by the module. The module also includes visits to local businesses operating within the food chain.

Contact hours are indicative only.

Contact hours:

	Autumn	Spring	Summer
Lectures	20	18
External visits	10	10
Guided independent study:
Wider reading (independent)	10	10
Wider reading (directed)	10	10
Advance preparation for classes	25	25
Preparation for presentations	2	3
Revision and preparation	10	15
Group study tasks	5	5
Carry-out research project	5	5
Reflection	2
Total hours by term	99	101	0
Total hours for module	200

Summative Assessment Methods:

Method	Percentage
Written exam	60
Class test administered by School	40

Summative assessment- Examinations:

Written exam. (60%). A two-hour examination paper in Summer Term.

Summative assessment- Coursework and in-class tests:

Class test administered by School. (40%). 1 hour test

Formative assessment methods:

Students are required to research a food chain of their choice for a branded food product either individually or in groups. The findings of this research are presented in class with oral feedback given after the presentations.

Penalties for late submission:

The Support Centres 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 (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: http://www.reading.ac.uk/web/FILES/qualitysupport/penaltiesforlatesubmission.pdf
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:

A mark of 40% overall.

Reassessment arrangements:

By Re-examination in August/September

Additional Costs (specified where applicable):

1) Required text books:  None

2) Specialist equipment or materials:  None

3) Specialist clothing, footwear or headgear:  None

4) Printing and binding:  None

5) Computers and devices with a particular specification:  None

6) Travel, accommodation and subsistence:  None

Last updated: 5 October 2021