The UK Food Chain

University of Reading

Course Description

  • Course Name

    The UK Food Chain

  • Host University

    University of Reading

  • Location

    Reading, England

  • Area of Study

    Agriculture, European Studies

  • Language Level

    Taught In English

  • Course Level Recommendations


    ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.

    Hours & Credits

  • ECTS Credits

  • Recommended U.S. Semester Credits
  • Recommended U.S. Quarter Units
  • Overview

    Module Provider: Agr and Food Econ
    Number of credits: 10 [5 ECTS credits]
    Terms in which taught: Autumn term module
    Non-modular pre-requisites:
    Modules excluded:
    Module version for: 2016/7
    Summary module description:
    The module aims to provide an introduction to the UK Food Chain, its main components, and linkages between them. It also examines the main trends and drivers in the chain, the key problems facing the sector and policy ramifications. Given the fundamental importance of the food industry to us all this module should be of interest to a wide range of students and not just those following food related degrees.
    Assessable learning outcomes:
    By the end of this module students should be able to:
    ? Outline the structure, components and magnitude of the UK Food Chain
    ? Assess and discuss the main drivers of change and historic and on-going trends
    ? Identify and assess the key problems of the sector and the role of government
    Additional outcomes:
    Outline content:
    The module will cover the following aspects:
    ? Agriculture and its ancillary industries
    ? Food manufacturing and processing
    ? Food distribution and retailing
    ? Food service and catering
    ? Trend in the demand for food, determinants of dietary change and expenditure on food
    ? Allocation of added value across the food chain
    ? Trends in food supply including trade
    ? Key problems of the food industry and the role of government
    Brief description of teaching and learning methods:
    Lectures together with presentations by invited speakers from different areas of the food industry. Students will be expected to do background reading around each of the topics covered by the module. The module may also involve one or two visits to local businesses operating within the food chain.
    Contact hours:
    Lectures 20
    Guided independent study 80
    Total hours by term 100.00
    Total hours for module 100.00
    Summative Assessment Methods:
    Method & Percentage
    Written Exam- 50
    Class Test- 50
    Formative assessment methods:
    Students are required to research a food chain of their choice for a branded food product either individually or in groups. The findings of this research are presented in class with oral feedback given after the presentations.
    Requirements for a pass:
    A mark of 40% overall.

Course Disclaimer

Courses and course hours of instruction are subject to change.

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Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.

ECTS (European Credit Transfer and Accumulation System) credits are converted to semester credits/quarter units differently among U.S. universities. Students should confirm the conversion scale used at their home university when determining credit transfer.

Please reference fall and spring course lists as not all courses are taught during both semesters.

Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.


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