Food Safety and World Trade

Module summary

Module code: FOOD1014
Level: 7
Credits: 15
School: Engineering and Science
Department: Natural Resources Institute
Module Coordinator(s): Linda Nicolaides

Specification

Pre and co requisites

None.

Aims

Understanding the role of food law including legislation and standards and how they are designed to protect consumer health as well as supporting national and international trade. In this dynamic field it is important for food businesses, NGOs and government practitioners to understand issues of hazards associated with specific agricultural commodities, food and feed products and how they are controlled in the production of a safe and wholesome food supply. The impact of legislation, official and private standards on the viability of small and medium enterprises and of the ability of these enterprises to meet national and international standards will be considered. The means by which information is collected, how it is used to develop national and international legislation will also be discussed.

On completion of this course students will be able to:
• demonstrate understanding of the health and trade issues of food and feed safety;
• reflect upon preventing and controlling the contamination of food and feed;
• critically assess the links between food safety legislation required to meet the legal norms of the WTO and western trading blocks and the effects of these on producers and processors in developing countries and emerging economies;
• demonstrate an understanding of the drafting and implementation of the international strategies to develop regulatory framework for the management of food safety.

Learning outcomes

On successful completion of this course a student will be able to:

1 demonstrate a knowledge base of food safety issues at academic and practical levels;
2 reflect on the significance and inter-relationship of the effects of International and regional legal norms and codes on productivity of producers and processors and the consequential social impacts;
3 have critical insight into how these external legal sources, as well as private standards, are prepared, implemented and enforced;
4 have the skills to formulate innovative proposals to further analyse issues associated with food safety and world trade.

Indicative content

In the context of food safety, the course will examine the impact of globalisation on the productivity of food producers and processors. Issues regarding designation of appropriate local and international legislation as well as incentives to comply with these requirements are discussed. It examines how these strategies can impact upon the viability of small and medium sized enterprises.

The course will also examine the means by which new food safety regulations are drafted and implemented. The mechanism of co-operation and co-ordination between the various stakeholders (international agencies, government, food producers and processors, the health sector and the consumer) are examined. Issues such as supply chains, supplier quality assurance and private standards are also included.

Teaching and learning activity

Lectures and discussions. Interactive sessions online. Development of case studies. Mentoring on the preparation and development of digital materials that are required as part of the formative assessment of this course will be included.

Learning Time (1 credit = 10 hours)

Contact Hours lectures 34
seminars 6
practical sessions
tutorials 6
other
Private Study 84
Assignments: course work and other forms of assessment coursework 20
laboratory work
examinations
other

Assessment

Filmed Presentation - 50% weighting, 50% pass mark.
5 minute video. Filmed presentation that addresses a topic related to this course. Learning outcomes 1 - 4.

Report on hot topic – case study - 50% weighting, 50% pass mark.
A report on a hot topic in this subject area. 2000 words. Learning outcomes 1 - 4.

Students are not required to pass all components in order to pass the course.

Formative Assessments (0% weighting)

Explanation of purpose and content of assigned legal text relevant to students' studies.
A 10 minute presentation with group discussion..

In class quiz assessing microbial risks.
A 20 question Quiz and self-assessment.