Postgraduate Module Descriptor

ANTM003: Theory and Methods of Food Preservation

This module descriptor refers to the 2019/0 academic year.

Module Aims

A series of practical classes will not only demonstrate fundamental techniques of food preservation but also afford students the opportunity to gain basic experience in their practice. Lectures and guided readings will provide historical and socio-economic context through which to better understand not only productive techniques, but also livelihoods and businesses associated with them. You may go on to produce the foods they have studied. You may also contribute in other capacities to small- and medium-scale enterprises making these foods, for example in management or marketing, or you may contribute to private or public initiatives to support the producers of these foods, for example working in regional economic development, in the promotion of gastro-tourism, or in food-focused media.

Intended Learning Outcomes (ILOs)
This module's assessment will evaluate your achievement of the ILOs listed here - you will see reference to these ILO numbers in the details of the assessment for this module.
On successfully completing the programme you will be able to:
Module-Specific Skills	1. Understand how a range of preserved foods are produced, and practice basic techniques to a level that enables insightful commentary in a range of media 2. Recognize the economic challenges and opportunities faced by small- and medium-scale artisan food makers well enough to give detailed report of these and to propose new initiatives
Discipline-Specific Skills	3. Compare traditional food preservation techniques with contemporary artisan practices with mastery of relevant historical and ethnographic resources 4. Recognize the socio-economic drivers of changing food preservation technologies and provide insightful analysis of their implications for practitioners
Personal and Key Skills	5. Produce detailed narrative accounts of various forms of food preservation, artisan practice or enterprise, with appropriate analysis of relevant context and guiding principles 6. Identify and present convincing cases for new opportunities for food preservation practices or enterprises, or for the promotion of existing ones

Module Content

Syllabus Plan

The module will explore food preservation through a series of paired seminars and practical classes. Seminars will include lectures as well discussion of readings undertaken by students in advance of the session. Practical classes will comprise tours of local enterprises, demonstrations and hands-on experience.

The following forms of food making and preservation will likely be covered, with minor variation from year to year depending upon the availability of lecturers and practitioners contributing to the module:

Pickling and preserving

Sourdough baking

Fish smoking

Butchery and charcuterie

Cheese making

Cider making

Learning and Teaching

This table provides an overview of how your hours of study for this module are allocated:

Scheduled Learning and Teaching Activities	Guided independent study	Placement / study abroad
50	100

...and this table provides a more detailed breakdown of the hours allocated to various study activities:

Category	Hours of study time	Description
Scheduled Learning and Teaching Activities	10	5 x 2-hour seminars
Scheduled Learning and Teaching Activities	15	3 x 5 hour practical class
Scheduled Learning and Teaching activities	25	3 x 6 hour and 1 x7 hour field trips
Guided independent study	50	Reading in preparation for seminars
Guided independent study	15	Preparation and revision of journal entries
Guided Independent Study	35	Research and writing of paper

Online Resources

This module has online resources available via ELE (the Exeter Learning Environment).