Undergraduate Module Descriptor

ANT3023: Theory and Methods of Food Preservation

This module descriptor refers to the 2020/1 academic year.

Overview

NQF Level 6
Credits 15 ECTS Value 7.5
Term(s) and duration

This module will run during term 1 (10 weeks)

Academic staff

Ms Celia Plender ()

Pre-requisites

none

Co-requisites

none

Available via distance learning

No

This module examines food preservation, with a focus on artisan methods and small- to medium-sized enterprises in South West England. You will learn theory and methods of pickling and preserving, sourdough baking, fish smoking, butchery and charcuterie, cheese making, and cider making. Traditional and contemporary artisan technologies will be examined in historical perspective, along with the changing socio-economic environments and livelihoods associated with the making of these foods.  You will learn the basic science of these forms of food making and preservation, and develop basic skills through hands-on learning with craft producers, small-scale entrepreneurs and food science practitioners.

Module created

13/03/2018

Last revised

04/01/2019