AP3EP1-Regulation of the Food Industry

Module Provider: Agr and Food Econ
Number of credits: 10 [5 ECTS credits]
Level:6
Terms in which taught: Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2023/4

Module Convenor: Dr Giuseppe Nocella
Email: g.nocella@reading.ac.uk

Type of module:

Summary module description:

Learn about the regulation of the food industry in the UK, including the rationale for government intervention, how intervention takes place, and the impacts of policy. Critically appraise current and proposed interventions in food markets. Learn through lectures, suggested readings, and class discussions.

Aims:
This module aims to foster an understanding of the regulation of the food industry in the UK, including the rationale for government intervention, the means by which intervention takes place, and the impact of policy.

Assessable learning outcomes:
Following the course, students should be able to critically appraise current and proposed interventions in food markets.

Additional outcomes:
The module aims to further develop the analytical skills of students.

Outline content:

Readings and topics will be placed on Blackboard during the course of the term. The topics to be covered will include:

• Rationale for government intervention in food markets


• Policy/regulatory mechanisms in the UK/EU


• Objectives, mechanisms and evaluation of selected contemporary food policy issues such as:
  
  
  
  • Food safety
  
  
  • Food qualityÌý
  
  
  • Obesity, diet and health
  
  
  • Farm animal welfare
  
  
  • Sustainability and food Ìý
  
  
  • Food security
  
  
  
  

Brief description of teaching and learning methods:

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures		20
Guided independent study:		80
Ìý	Ìý	Ìý	Ìý
Total hours by term		100
Ìý	Ìý	Ìý	Ìý
Total hours for module	100

Summative Assessment Methods:

Method	Percentage
Written assignment including essay	30
Class test administered by School	70

Summative assessment- Examinations:

N/A

Summative assessment- Coursework and in-class tests:

An essay prepared in a group on a chosen topic regarding food safety, food quality, obesity, diet and health, and sustainability of food (30% of the module mark).

An in class exam administered by School at the end of the course where students will be allocated 1,5 hours to answer 2 out of 4 essay type questions regarding topics covered during the course (70% of the module mark).

Formative assessment methods:

There will be opportunities that allow for students to discuss and receive informal guidance on their assessment plan.

Penalties for late submission:

The Support Centres will apply the following penalties for work submitted late:

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
• where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

The University policy statement on penalties for late submission can be found at: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmission.pdf
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Assessment requirements for a pass:
An overall mark of 40%.

Reassessment arrangements:
A Re-examination in August/September.

Additional Costs (specified where applicable):

1) Required text books:Ìý None

2) Specialist equipment or materials:Ìý None

3) Specialist clothing, footwear or headgear:Ìý None

4) Printing and binding:Ìý None

5) Computers and devices with a particular specification:Ìý None

6) Travel, accommodation and subsistence:Ìý None

Last updated: 30 March 2023