REGU09027 2022 Current and Future Issues Impacting Food Legislation
Full Title
Current and Future Issues Impacting Food Legislation
Transcript Title
Current Issues on Regulations
Code
REGU09027
Attendance
N/A %
Subject Area
REGU - Regulatory Affairs
Department
ESCI - Environmental Science
Level
09 - NFQ Level 9
Credit
05 - 05 Credits
Duration
Semester
Fee
€
Start Term
2022 - Full Academic Year 2022-23
End Term
9999 - The End of Time
Author(s)
Frances Lucy, Paul Sullivan, Maria Dermiki
Programme Membership
SG_SFOOF_M09 202200 Master of Science in Food Regulatory Affairs
SG_SFOOF_O09 202200 Postgraduate Diploma in Food Regulatory Affairs
Description
This module will provide the students with the skills to review the current issues of interest to the government, experts and general public that could impact regulation within Ireland, the EU and wider global markets. It is acknowledged that current day topics of particular relevance will change with time and scientific advancement. Considering this, the module will address current topical issues relating to the food legislation, which are of particular importance at a national and international level at the time of study.
Learning Outcomes
On completion of this module the learner will/should be able to;
1.
Review the impact of macro trends on market trends and consumer food choices.
2.
Recognise the importance of risk analysis on the production of food and beverages
3.
Explore how consumer trends and regulatory framework impact food and beverage production
4.
Examine and debate controversial issues in relation to food production, quality and availability
5.
Criticize the socioeconomic and environmental impact of national and international policy on food production and export
Teaching and Learning Strategies
A student-centered approach will be employed for this module which will be delivered online. Online lectures, case studies and guest lectures in combination with independent and directed learning will help learners achieve the intended learning outcomes. Microsoft Teams will be used as a means to deliver the lectures, organise debates, and promote group work when necessary. The principles of UDL will be employed in order to address the needs of different students from varying backgrounds who attend this module.
In terms of UDL multiple means of engagement, representation and action and expression will be employed. Multiple means of engagement will be employed by optimising individual choice and autonomy when students are allowed to choose their own case study to work on, or by fostering collaboration and community when students are working in teams or by minimising threats and distractions when creating schedules and plans in order to keep students on track. Multiple means of representations will be employed by providing a list of definitions for each section of the module, and by providing slides and recordings with captions. Multiple means of action and expression will be employed by facilitating management of information and resources through the organisation of the Moodle according to themes.
Moodle will be used to upload educational material (e.g. powerpoint presentations, recordings of online lectures and supplementary reading material) and as means of assessment (e.g. uploading assignments and journals). The online delivery may be blended with workshops to bring the learners together to facilitate group learning.
In cases where it is necessary to build in previous knowledge students will be provided with slides, presentations or MOOC.
Module Assessment Strategies
The module is 100% continuous assessment.
Continuous assessment - 100%. Regular assessments may be undertaken via moodle or Teams and assignments delivered as per module requirements. Students may be assessed individually or in group environments with a strong emphasis on continual improvement and skill building. Examples of assignments are debates, presentations, or essays. As a way of providing multiple means of engagement, they will be provided with choices of assessment where applicable, ensuring the learning outcomes are achieved
Repeat Assessments
Repeat assessment, where relevant, will involve assignment, assessment that provides evidence that the student has met the subject and topic learning outcomes to the required standard. Assignment guidelines will be provided.
Indicative Syllabus
1. Review the impact of macro trends on market trends and consumer food choices.
- Explore how current geopolitical conditions affect food production
- Explore factors affecting consumer food choices
2. Recognise the importance of risk analysis on the production of food and beverages
- Investigate impact of variety or risks on the food supply chain
- Analyse how risks can affect the production of food and beverages
3. Explore how consumer trends and regulatory framework impact food and beverage production
- Recognise the impact of current and emerging food legislation at national, EU and international level impacted on the current market trends
- Consumer and market trend interactions with food regulations
4. Examine and debate controversial issues in relation to food production, quality and availability
- Examine how innovation is impacted by food regulations
- Examine the benefits and challenges of processed foods, use of additives, new packaging material.
5. Criticise the socioeconomic and environmental impact of national and international policy on food production and export
- Explore how factors such as the cost of food, food availability, food poverty, malnutrition, displacement of people can affect food production
- Explore how these factors affect food choices of consumers
Coursework & Assessment Breakdown
Coursework & Continuous Assessment
100 %
Coursework Assessment
| Title | Type | Form | Percent | Week | Learning Outcomes Assessed | |
|---|---|---|---|---|---|---|
| 1 | Debate | Project | Group Project | 20 % | Week 6 | 3,4 |
| 2 | Poster | Coursework Assessment | Project | 30 % | Week 11 | 2 |
| 3 | Essay | Coursework Assessment | Essay | 50 % | End of Term | 1,2,3,4,5 |
Online Learning Mode Workload
| Type | Location | Description | Hours | Frequency | Avg Workload |
|---|---|---|---|---|---|
| Lecture | Online | Live lecture | 1 | Weekly | 1.00 |
| Workshop / Seminar | Flat Classroom | Workshop | 4.5 | Once Per Semester | 0.30 |
| Independent Learning | Not Specified | Independent Learning | 5 | Weekly | 5.00 |
| Directed Learning | Not Specified | Directed learning | 0.7 | Weekly | 0.70 |
Total Online Learning Average Weekly Learner Contact Time 2.00 Hours
Required & Recommended Book List
Required Reading
2017-09-30 Consumer trends and new product opportunities in the food sector Wageningen Academic Publishers
ISBN 9789086868520 ISBN-13 9086868525
2017-09-30 Consumer trends and new product opportunities in the food sector Wageningen Academic Publishers
ISBN 9789086868520 ISBN-13 9086868525
The food sector is changing. Consumers want not only tasty and healthy food products, but products that are sustainable and authentic. At the same time, new developments in farming, food processing, and retailing open up new opportunities in the development of food products. Bridging these challenges and opportunities is a major task for food marketing. This book traces consumer trends regarding healthiness, sustainability, authenticity, and convenience. It gives an introduction to current developments in farming, in food processing technology, and in retailing. It also explains how segmentation and consumer-led product development can lead to new food products in response to these trends.
Recommended Reading
2021-10-15 Innovation Strategies in the Food Industry Academic Press
ISBN 0323852033 ISBN-13 9780323852036
2021-10-15 Innovation Strategies in the Food Industry Academic Press
ISBN 0323852033 ISBN-13 9780323852036
Innovation Strategies for the Food Industry, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e. detecting problems and providing answers to questions of modern applications. Like in all science sectors, internet and big data have brought a renaissance of changes in the way academics and researchers communicate and collaborate, and in the way that the food industry develops. At the same time, entrepreneurship and innovation in the food sector is connected to the development of spin-off companies by researchers and food technologists. The second edition aspires to cover this gap by discussing emerging skills of food technologists and integrating food science and technology knowledge into the food chain. It can be utilized as a handbook for all relevant actors in the food sector (professors, researchers, students and professionals) as well as for anyone dealing with food science and technology, new products development and food industry. Includes the latest trend on training requirements for the agro-food industry Highlights new technical skills and profiles of modern food scientists and technologists for professional development Presents new case studies to support research activities in the food sector including product and process innovation New chapters covering topics on collaboration, entrepreneurship, Big Data, and the Internet of Things
Required Reading
2021-04-25 Transdisciplinary Case Studies on Design for Food and Sustainability Woodhead Publishing
ISBN 9780128178225 ISBN-13 0128178221
2021-04-25 Transdisciplinary Case Studies on Design for Food and Sustainability Woodhead Publishing
ISBN 9780128178225 ISBN-13 0128178221
Transdisciplinary Case Studies on Design for Food and Sustainability, a volume in the Consumer Science and Strategic Marketing series, analyzes the interconnectivity of sustainability, food, and design, demonstrating the presence of food design in various food-related fields of study. Broken into six parts, the book begins with the theory behind food and design. The following five sections include several case studies highlighting the different forms and applications of food design, including the use of food design in production and distribution, in food and restaurant businesses, in territory-identity, in social food design, and with regard to post-consumption. Using a case study approach to meet the needs of both academics and practitioners, Transdisciplinary Case Studies on Design for Food and Sustainability includes practical examples to illustrate food system challenges, to explain phenomena, and to build theory. Includes practical examples to illustrate food system challenges, to explain phenomena, and to build theory Considers impacts, use assessments, and scalability assets when presenting projects and case studies Addresses practical problems in food design
Module Resources
Non ISBN Literary Resources
Journal Resources
Trends in Food Science and Technology
Food Reviews International
Food, Culture and Society
Food Policy
Critical Reviews in Food Science and Nutrition
URL Resources
www.fsai.ie
www.fda.gov
www.efsa.europa.eu/en
www.bordbia.com
www.fao.org
www.un.org
Other Resources
Additional Information