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.

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 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 innovation and food 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.