Short Title:21st Century Trends for the Global Food Industry
Full Title:21st Century Trends for the Global Food Industry
Language of Instruction:English
Module Code:GIND H6001
 
Credits: 5
Field of Study:Science
Module Delivered in 1 programme(s)
Reviewed By:JOHN BEHAN
Module Author:ED CAREY
Module Description:The Government’s vision for the food system is one that is more sustainable – economically, socially and environmentally. The future strategic policy objectives for food should be to secure: fair prices, choice, access to food and food security through open and competitive markets; continuous improvement in the safety of food; a further transition to healthier diets; and a more environmentally sustainable food chain. This module aims to provide the students with the knowledge of how to gain consumer insight at the product and category level which can assist senior management in making more informed decisions in the areas of market planning, strategic marketing and new product development.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Illustrate the importance of the Food Sector to sustaining growth in the Irish economy.
LO2 Critique the main trends in global food consumption and production in the future.
LO3 Categorize the current global developments and new technologies that will govern food production in the 21st century.
LO4 Analyze the impacts of international economic and governmental strategies on the future strategies of the food sector industry.
 

Module Content & Assessment

Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Assignment Complete a case study on one export sector illustrating its contribution to the growth in economy, the changes for this sector due to global food consumption, predicted changes in the future production processes and levels, and the effects of international economic and government stategies on its future. 1,2,3,4 100.00 Sem 2 End
No End of Module Formal Examination

TU Dublin – Tallaght Campus reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Lectures and case study reviews 1.50 Every Week 1.50
Independent Learning Case Study review and submit project report 3.00 Every Week 3.00
Total Weekly Learner Workload 4.50
Total Weekly Contact Hours 1.50
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Lectures and case study reviews 1.50 Every Week 1.50
Independent Learning Case study reviews and project report 3.00 Every Week 3.00
Total Weekly Learner Workload 4.50
Total Weekly Contact Hours 1.50
 

Module Resources

Recommended Book Resources
  • Gary Smith and Alan Kelly 2008, Food Security in a Global Economy, 1st Ed., UK [ISBN: 978-081222044]
  • George Baoukaris 2008, Marketing Trends for Organic Food in the 21st Century, 1st Ed. [ISBN: 978-981238768]
Required Article/Paper Resources
  • http://www.sedexglobal.com/, Website
Other Resources
  • website: Teagasc 2010, www.teagasc.ie/agrifood, Ireland
  • website: Bord Biawww.bordbia.ie › Industry › Buyers › Irish Sector Profiles, Ireland
  • website: 2010The Food and Drink Industry in Ireland - Competitiveness Indicators 2010, Ireland
  • website: FDIIhttp://www.fdii.ie/Sectors/FDII/FDII.nsf /vPages/Food_Industry_in_Ireland~researc h-and-development?OpenDocument
 

Module Delivered in

Programme Code Programme Semester Delivery
TA_SFSCT_M Master of Science in Food Business Management and Technology 2 Mandatory