Regulation of the Food Industry

University of Reading

Course Description

  • Course Name

    Regulation of the Food Industry

  • Host University

    University of Reading

  • Location

    Reading, England

  • Area of Study

    Agriculture

  • Language Level

    Taught In English

  • Course Level Recommendations

    Upper

    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

    5
  • Recommended U.S. Semester Credits
    3
  • Recommended U.S. Quarter Units
    4

  • Overview

    Module Provider: Agr and Food Econ
    Number of credits: 10 [5 ECTS credits]
    Level:6
    Terms in which taught: Spring term module
    Pre-requisites: AP2EP1 Policy Analysis
    Non-modular pre-requisites:
    Co-requisites:
    Modules excluded:
    Module version for: 2014/5
    Module Convenor: Dr Giuseppe Nocella
    Email: g.nocella@reading.ac.uk
    Summary module description:
    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 quality * Obesity, diet and health * Farm animal welfare * Sustainability and food *and *Food security*.
    Brief description of teaching and learning methods:
    Contact hours:
    Spring
    Lectures 20
    Guided independent study 80
    Total hours by term 100.00
    Total hours for module 100.00
    Summative Assessment Methods:
    Method Percentage
    Report 20
    Class test administered by School 80
    Other information on summative assessment:
    One and a half hour class test at the end of the module.
    Formative assessment methods:
    Penalties for late submission:
    The Module Convener will apply the following penalties for work submitted late, in accordance with the University policy.
    where the piece of work is submitted up to one calendar week after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for the 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.
    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.
    Length of examination:
    Requirements for a pass:
    An overall mark of 40%.
    Reassessment arrangements:
    A Re-examination in August/September.
    Last updated: 8 October 2014

Course Disclaimer

Courses and course hours of instruction are subject to change.

Some courses may require additional fees.

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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