Current Topics in Food


This module develops the awareness of the students on the contemporary national and global issues around food, consumer science and nutrition, and strategies taken to address these challenges


This module aims to broaden the students’ horizons not only on the contemporary issues within their disciplinary areas but also on a wider national and global interests related to food, consumer science and nutrition.

Learning Outcomes

By the end of this module the student should be able to:

1.  Appraise the contemporary national and global issues around food, consumer science and nutrition

2.  Appraise different strategies taken to address the current challenges within these areas

Indicative Content

1 Lectorials of contemporary local and global issues

Lectorials of contemporary local and global issues on food, consumer science and nutrition which include, but not limited to: Ageing population, obesity and related health problems, advanced studies in nutrition and health, food security and sustainability, consumer science, impacts of food production on environment, current trends in food industry, cutting-edge and novel technology in food processing, food waste and lean manufacturing.

2 Feedback/feedforward activities

Feedback/feedforward activities after each lectorial in order to strengthen the students’ understanding on the selected research topics

Statement on Teaching, Learning and Assessment

There is a mix of lectorials, feedback/feedforward activities and independent study. Lectorials provide core knowledge and understanding of the subject areas. A feedback/feedforward session follows each lectorial. Independent study encourages self-determination and the development of independent learners actively constructing their own knowledge. Submission of all coursework which will then be compiled into a portfolio is compulsory. The teaching and learning strategies focus on developing students’ skills in accordance with Abertay graduate attributes. The expected level of understanding is commensurate with this level of study,

Teaching and Learning Work Loads

Total 200
Lecture 20
Tutorial/Seminar 10
Supervised Practical Activity 0
Unsupervised Practical Activity 0
Assessment 100
Independent 70

Guidance notes

Credit Value – The total value of SCQF credits for the module. 20 credits are the equivalent of 10 ECTS credits. A full-time student should normally register for 60 SCQF credits per semester.


We make every effort to ensure that the information on our website is accurate but it is possible that some changes may occur prior to the academic year of entry. The modules listed in this catalogue are offered subject to availability during academic year 2019/10 , and may be subject to change for future years.