ACE

PS1801: Food Production and the Environment

Credit Weighting: 5
No. of Students: Min 10.
Pre-requisite(s): None
Co-requisite(s): None
Teaching Period(s): Semesters 1 or 2 or 3. (semester details for this module will be confirmed at the start of the programme).
Teaching Methods: 12hr(s) Lectures; 8hr(s) Workshops (blended learning)
Module Co-ordinator: Dr Eoin Lettice, School of BEES.
Lecturer(s): Staff, School of BEES, and invited leturers.
Module Objective: To introduce students to the interaction between food production and the environment.
Module Content: Global food security. Food production on a local and global scale and the impact on the environment. The role of a changing environment on food production. Key elements and evidence for global climate change. Inputs into agriculture (energy, water, fertilisers, pesticides, etc). Food waste. Lifecycle assessment of food products. Global food production systems, including traditional, organic and conventional. Policy and legislation for food production and the environments.
Learning Outcome: On successful completion of this module, students should be able to:
  • Describe the links between global food production and a changing environment.
  • Explain the drivers and mechanism of global climate change and the greenhouse effect.
  • Differentiate between various food production systems.
  • Appraise the applicable legislation and policy relation to food production and the environment.
Assessment: Total Marks 100: Continuous Assessment 100 marks (3 x 500-600 word essays, 33.3 marks each).
Compulsory Elements: Continuous Assessment.
Penalties (for late submission of course/project work etc.): None.
Pass Standard and any Special Requirements for Passing Module: 40%.
End of Year Written Examination Profile: No Formal Written Examination.
Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated.

University College Cork

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