Overview

The study of food in all its dimensions offers opportunities to explore a wide range of pressing questions in the area of sustainable communities and wider areas of governance and spatial analysis across human and environmental geography. Food and drink development affects all and everything in some-way whether spatially-focused on production systems, cultural gastronomy and historical change or place based food regeneration - all connect people to growing, producing and consuming spaces, local land management to international markets regulations and markets. Global changes within physical and political climates suggest contexts where a clear understanding of issues such as wise resource use and its impacts of food and drink are important theoretical concepts of innovation and governance are key to investigate the changing geographies of food and drink which include impacts of both unsustainable practices in periods of scarcity and abundance, dietary balance and malnutrition.

Assessment Strategy

-threshold -Grades D- to C+No major omissions or inaccuracies in the deployment of information/skills. Some grasp of theoretical/conceptual/practical elements. Integration of theory/practice/information present intermittently in pursuit of the assessed work's objectives.Limited use of the primary literature.

-good -Grades B- to B+Much or most of the relevant information and skills accurately displayed. Good/adequate grasp of theoretical/conceptual/practical elements. Good/fair integration of theory/practice/information in the pursuit of the assessed work's objectives. Evidence of the use of creative and reflective skills. Some critical use of primary literature and broad general use of the literature in general.

-excellent -Grades A- and aboveAn outstanding performance, exceptionally able. The relevant information accurately deployed. Excellent grasp of theoretical/conceptual/practice elements. Good integration of theory/practice/information in pursuit of the assessed work's objectives. Strong evidence of the use of creative and reflective skills. Wide-ranging and critical use of literature beyond that proscribed.

Learning Outcomes

• Apply original planning skills to present and organise a potential food or drink innovation within current context for funding and implementation in the sectors of gastronomy, community food access, food product development, food tourism.

• Demonstrate a conceptual and practical understanding of a wider range of food and drink innovations and the ability to apply this knowledge within a practical and sustainable resource management setting.

• Demonstrate a critical understanding of a range of issues and topics across food and drink innovation and borader geographies

• Display excellent skills in communication of new developments, issues and organisations within and across a wide range of food and drink innovations and geographies.

• Effectively collate and synthesise information from a wide variety of sources and from field based learning, web based resources and social media.