Programme Specification for the 2020/1 academic year
MA Food Studies
1. Programme Details
| Programme name | MA Food Studies | Programme code | PTA1HPSHPS72 |
|---|---|---|---|
| Study mode(s) | Full Time Part Time |
Academic year | 2020/1 |
| Campus(es) | Streatham (Exeter) |
NQF Level of the Final Award | 7 (Masters) |
2. Description of the Programme
This course will prepare you to understand, critically assess, and practically engage with foodways and food systems. Three core modules will provide interdisciplinary perspectives on foodways and food systems from within fields of study including archaeology, classics, history, anthropology, sociology, geography, and political economy. The historical development of agriculture and food—from the agricultural revolution, to the industrialization of agriculture and food manufacturing, to the globalization of food—will be examined. You will gain an appreciation of the place of agriculture and food in the constitution of social identities and institutions, from the family, to social classes and ethnic groups, to the nation. You will also analyse the workings of mainstream and alternative food systems and food chains, from production and processing, to trade and retail, to preparation and service, to consumption and waste. The course will give foundation to comparative understanding of foodways and food systems in industrialized and non-industrialized societies, and the relation of each of these to global forces. Optional modules will allow you to develop focused expertise in areas such as sustainable food production, health and nutrition, community development, education, or business and management. You may also prepare for further research by taking optional modules in theory and methods in a range of disciplines. A placement or internship in food-focused institution, organisation or business and will afford the opportunity to gain valuable professional experience and to develop networks, while the dissertation will provide the chance to acquire expertise in a particular area of study and to develop research and writing skills.
3. Educational Aims of the Programme
With food at the centre of so many pressing global issues today, the field of Food Studies is rapidly developing. This programme allows you to combine study in the humanities and social sciences with study in fields such as the Life Sciences or Business, giving you a unique combination of skills in the critical analysis of foodways and food systems as well as in more practical undertakings, such as growing or preserving food, developing an educational curriculum, or setting up a social enterprise. An optional module on the course allows students to do an internship or placement in an area of professional interest while simultaneously informing yourself about the relevant context of your work through directed readings with a member of staff teaching on the course. Through such forms of study, the programme engages in substantial ways with vibrant food, farming and fishing sectors in Exeter and the Southwest of England. The course equips you to conduct research on foodways and food systems—whether past or present, whether in the UK or elsewhere in the world. It fosters comparative understanding of the economic, political and cultural dynamics of food systems and foodways, as well as critical perspectives that will allow you to identify issues and problems faced by different stakeholders and the potential consequences of various forms of intervention and transformation. Graduates are prepared to articulate these perspectives in various forms, from the writing of reports or scholarly pieces to the production of grant proposals or business plans. Depending you’re your interests and career objectives, you may go on to conduct doctoral research, or to find employment in: the food industry or small and medium sized food businesses; government departments and agencies engaging with agriculture, fisheries, food manufacture, food safety, public health, or culture and heritage; food-focused print, broadcast and new media; or third sector organizations focused on issues such as environmental sustainability, trade policy, food safety, public health, food poverty, or social isolation.
4. Programme Structure
5. Programme Modules
The following tables describe the programme and constituent modules. Constituent modules may be updated, deleted or replaced as a consequence of the annual programme review of this programme.
The MA in Food Studies is a one year programme of study at National Qualification Framework (NQF) level 7 (as confirmed against the FHEQ). The programme is divided into units of study called ‘modules’ which are assigned a number of ‘credits’. The credit rating of a module is proportional to the total workload, with 1 credit being nominally equivalent to 10 hours of work.
The programme is studied over 12 months (full time) or 24 months (part time) and is University-based throughout the period. The programme comprises 180 credits in total: taught modules worth 120 credits in total and a supervised dissertation worth 60 credits. Teaching takes place over two terms (October to May), followed by completion of the dissertation over the summer (June to September). Each taught module spans one term and is normally taught through seminars, underpinned by reading and essay assignments. The taught element consists of core modules, directed options and free options.
Interim Awards
Under exceptional circumstances you may exit this programme with a Postgraduate Certificate in Food Studies on successful completion of 90 Credits, or a Postgraduate Diploma in Food Studies on successful completion of 120 credits.
Stage 1
105 credits of Compulsory Modules, 75 credits of Optional Modules.
Compulsory Modules
| Code | Module | Credits | Non-condonable? |
|---|---|---|---|
| ANTM004 | Food and Agriculture in Historical Perspective | 15 | Yes |
| ANTM021 | Food, Body and Society | 15 | Yes |
| POLM016 | Food Systems, Alternative Food Networks, and Ethical Consumption | 15 | Yes |
| SSIM909 | Dissertation in Food Studies | 60 | Yes |
Optional Modules
You will be required to take an additional 75 credits of options from a selection offered from the Departments of Sociology, Philosophy and Anthropology; History; Classics and Ancient History, Archaeology, Politics; Biosciences and the Business School. These options may vary from year to year and will be displayed on the College webpages: http://socialsciences.exeter.ac.uk/sociology/current/postgraduatemodules/
| Code | Module | Credits | Non-condonable? |
|---|---|---|---|
| HISS MA Food Studies Optional Modules 2019/20 | |||
| SSIM908 | Directed Practical Study: Agriculture and Food | 30 | No |
| ANTM002 | Permaculture and Gardening with Nature | 15 | No |
| ANTM003 | Theory and Methods of Food Preservation | 15 | No |
| SOCM019 | Research Methods in the Social Sciences | 15 | No |
| ARCM110 | Research Design in Archaeology | 15 | No |
| ARCM120 | Themes in Archaeological Theory and Practice | 15 | No |
| CTHM007 | Research Skills in Classics, Ancient History and Theology | 30 | No |
| HISM016 | Advanced Historical Research Skills | 30 | No |
| SOCM027 | Social Theory | 30 | No |
| POLM073 | Political Economy of Food and Agriculture | 15 | No |
| BIOM562 | Sustainable Land Use in Grassland Agriculture | 15 | No |
| BIOM566 | Sustainable Livestock and Fisheries | 15 | No |
| BEMM381 | Tourism Business: Management, Impacts and Evaluation | 15 | No |
| BEMM374 | Tourism and Marketing | 15 | No |
| BEMM108 | Entrepreneurship: New Venture Development | 15 | No |
| ARCM407 | Zooarchaeology | 15 | No |
| ARCM403 | Advanced Zooarchaeology | 15 | No |
| ARCM130 | Discovering the Past with Molecular Science | 15 | No |
| SOCM035 | Knowledge Exchange in the Field | 15 | No |
| SOCM036 | Knowledge Exchange in the Field | 30 | No |
6. Programme Outcomes Linked to Teaching, Learning and Assessment Methods
Intended Learning Outcomes
A: Specialised Subject Skills and Knowledge
| Intended Learning Outcomes (ILOs) On successfully completing this programme you will be able to: | Intended Learning Outcomes (ILOs) will be... | |
|---|---|---|
| ...accommodated and facilitated by the following learning and teaching activities (in/out of class): | ...and evidenced by the following assessment methods: | |
1. Critically analyse a wide range of historical and contemporary foodways and food systems | Reading and discussion-based seminars, lectures | 1 Reading response papers (1-3) 2 Essays (1-3) 3 Dissertation (1-3) |
Intended Learning Outcomes
B: Academic Discipline Core Skills and Knowledge
| Intended Learning Outcomes (ILOs) On successfully completing this programme you will be able to: | Intended Learning Outcomes (ILOs) will be... | |
|---|---|---|
| ...accommodated and facilitated by the following learning and teaching activities (in/out of class): | ...and evidenced by the following assessment methods: | |
4. Critically evaluate information and arguments relating to foodways and food systems, and discern underlying social political and economic dynamics | Reading, discussion-based seminars, lectures | 4 Reading response papers (4-6) 5 Essays (4-6) 6 Dissertation (4-6) |
Intended Learning Outcomes
C: Personal/Transferable/Employment Skills and Knowledge
| Intended Learning Outcomes (ILOs) On successfully completing this programme you will be able to: | Intended Learning Outcomes (ILOs) will be... | |
|---|---|---|
| ...accommodated and facilitated by the following learning and teaching activities (in/out of class): | ...and evidenced by the following assessment methods: | |
7. Identify timely food-related issues and formulate questions for research | Reading, discussion-based seminars, lectures, placement | 7 Reading response papers (7-9) 8 Essays (7-9) 9 Dissertation (7-9) |
7. Programme Regulations
Classification
Full details of assessment regulations for all taught programmes can be found in the TQA Manual, specifically in the Credit and Qualifications Framework, and the Assessment, Progression and Awarding: Taught Programmes Handbook. Additional information, including Generic Marking Criteria, can be found in the Learning and Teaching Support Handbook.
8. College Support for Students and Students' Learning
9. University Support for Students and Students' Learning
Please refer to the University Academic Policy and Standards guidelines regarding support for students and students' learning.
10. Admissions Criteria
Undergraduate applicants must satisfy the Undergraduate Admissions Policy of the University of Exeter.
Postgraduate applicants must satisfy the Postgraduate Admissions Policy of the University of Exeter.
Specific requirements required to enrol on this programme are available at the respective Undergraduate or Postgraduate Study Site webpages.
11. Regulation of Assessment and Academic Standards
Each academic programme in the University is subject to an agreed College assessment and marking strategy, underpinned by institution-wide assessment procedures.
The security of assessment and academic standards is further supported through the appointment of External Examiners for each programme. External Examiners have access to draft papers, course work and examination scripts. They are required to attend the Board of Examiners and to provide an annual report. Annual External Examiner reports are monitored at both College and University level. Their responsibilities are described in the University's code of practice. See the University's TQA Manual for details.
(http://as.exeter.ac.uk/support/admin/staff/qualityassuranceandmonitoring/tqamanual/fullcontents/)
12. Indicators of Quality and Standards
The University and its constituent Colleges draw on a range of data in their regular review of the quality of provision. The annual produced Performance Indicator Dataset details admission, progression, completion and first career destination data, including comparisons over a five-year timespan.
13. Methods for Evaluating and Improving Quality and Standards
The University and its constituent Colleges draw on a range of data to review the quality of educational provision. The College documents the performance in each of its taught programmes, against a range of criteria on an annual basis through the Annual Programme Monitoring cycle:
- Admissions, progression and completion data
- In Year Analysis data
- Previous monitoring report
- Monitoring of core (and optional) modules
- External examiner's reports and University and College responses (reported to SSLC)
- Any Professional, Statutory and Regulatory Body/accrediting body or other external reports
- Consultation with employers and former students
- Staff evaluation
- Student evaluation
- Programme aims
Subject areas are reviewed every four years through a periodic subject review scheme that includes external contributions. (http://admin.exeter.ac.uk/academic/tls/tqa/Part%209/9JREVISEDPSRSCHEME.pdf)
14. Awarding Institution
University of Exeter
15. Lead College / Teaching Institution
Faculty of Humanities, Arts and Social Sciences (HASS)
16. Partner College / Institution
Partner College(s)
Not applicable to this programme
Partner Institution
Not applicable to this programme.
17. Programme Accredited / Validated by
0
18. Final Award
MA Food Studies
19. UCAS Code
Not applicable to this programme.
20. NQF Level of Final Award
7 (Masters)
21. Credit
| CATS credits | 180 |
ECTS credits | 90 |
|---|
22. QAA Subject Benchmarking Group
23. Dates
| Origin Date | Date of last revision |
|---|
