Undergraduate Module Descriptor

ANT2023: Theory and Methods of Food Preservation

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

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 ActivitiesGuided independent studyPlacement / study abroad

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

CategoryHours of study timeDescription
Scheduled Learning & Teaching activities105 x 2-hour seminars
Scheduled Learning & Teaching activities153 x 5-hour practical classes
Scheduled Learning & Teaching activities71 x 7 hour practical class
Scheduled Learning & Teaching activities183 x 6 hour field trips
Guided Independent study50Reading in preparation for seminars
Guided independent study15Preparation and revision of journal entries
Guided Independent study35Research and writing of paper

Online Resources

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