Global Food Systems
You’ll be introduced a range of national and international food systems, from bio-physical inputs to consumer markets and the key socio-economic and regulatory factors that influence them.
This course is also offered online through the STAR programme.
|Available semesters||Semester 1 2024|
What you will learn
After successfully completing this course, you’ll be able to:
- Demonstrate a good understanding of the areas of knowledge relevant to the different stages of the global food system.
- Describe the inter-disciplinary nature of the bio-physical environment and biological production systems and the impact of these on food supply chains.
- Outline the chemical and nutritive components of foods commonly eaten by different ethnic and social groups and the effect of those requirements and preferences on global food systems.
- Understand the relationship between the structure of food systems, the decisions of food producers, processors, distributors, and the preferences of consumers.
- Characterise marketing strategies that influence the value that supply chain members receive as food products move towards consumption.
- Appreciate different cultural and socio-economic perspectives and their impact on global food systems.
Dr Sharon Lucock
Department of Agribusiness and Marketssharon.firstname.lastname@example.org