Module manager: Joanne Brown
Email: j.h.brown@leeds.ac.uk
Taught: Semester 1 Jul to 31 Aug View Timetable
Year running 2024/25
GPA of 2.5 (US) or equivalent and enrolled at a university
This module is not approved as a discovery module
All supermarket foods, whether plant or animal-based, originate from farmed goods and undergo some form of processing before reaching the shelves. In this module, students will gain a comprehensive understanding of how various foods are transformed from raw ingredients into the products we consume daily. Students will learn the principles and importance behind different food processing methods, analyse how these processes can affect the nutritional value of food and critically examine the rise of ultra-processed foods. Building on this foundational knowledge, the module will explore the role media and/or social media plays in shaping public perceptions and behaviours towards processed and ultra-processed foods. To which students will be asked to respond using a short social media video post. The module will include immersive digital resources, a laboratory session and a factory tour field visit to help provide hands-on experience and real-time understanding of food manufacturing processes.
The learning objectives / aim of the modules are:
Understanding of various food processing techniques, including traditional and modern techniques, and their purpose such as preservation, safety, and enhancement.
Ability to define and identify ultra-processed foods, understand their characteristics, and differentiate them from minimally processed foods.
Understanding how food processing affects the nutritional content of foods, including nutrient loss, the addition of unhealthy ingredients and the health implications associated with these.
Critically evaluate how the media coverage can influence public perceptions and behaviour towards processed and ultra-processed foods.
On successful completion of the module students will have demonstrated achievement of the following learning outcomes relevant to the subject:
1. Demonstrate knowledge and understanding of the difference between processed and ultra processed foods.
2. Critically evaluate the health implications of Ultra-processed foods and the potential risks associated with high consumption.
3. Critically assess the media coverage information and understand its role in shaping public perceptions and behaviours toward process and ultra-process foods.
On successful completion of the module students will have demonstrated the following skills learning outcomes:
1. Demonstrate a logical approach to problem solving (Work ready and Digital)
2. Demonstrate critical thinking and interpretation (Academic)
3. Collaboration with peers (Work Ready)
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Fieldwork | 1 | 8 | 8 |
| Fieldwork | 1 | 10 | 10 |
| Practical | 2 | 3 | 6 |
| Seminar | 6 | 3 | 18 |
| Independent online learning hours | 15 | ||
| Private study hours | 43 | ||
| Total Contact hours | 42 | ||
| Total hours (100hr per 10 credits) | 100 | ||
Activities in seminars and workshops to help with the coursework.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Coursework | Social Media video (such as TikTok) supported by a presentation. | 100 |
| Total percentage (Assessment Coursework) | 100 | |
Coursework: Social Media video (such as TikTok) supported by a presentation. The assessment will be conducted during the presentation session. This will be done by Joanne and Winfred. This constitutes 70% of the total score. In addition, to assess the participation of the participant in a group, group members will be asked to evaluate the performance of each other . This constitutes 30% of the total score.
There is no reading list for this module
Last updated: 1/24/2025
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