Course Title |
POPG5011 Food Security: Local and Global Perspectives (Also serves for CCOUC certificate course) |
Course Coordinator |
Dr. Tony Yung (yungtony@cuhk.edu.hk) |
Credits |
2 |
Day & Time |
Wednesday and Friday (18:30 – 21:30) |
Description |
Despite the advancement in economic development and food technology, there are people living without the basic supply of sufficient and clean foods require for their physiological well-being. The World Food Summit of 1996 defined food security as existing “when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life”. This course introduces the factors affecting the sustainability of the contemporary food systems at both global and local perspectives. Areas including technological advancement, economic drive, political stability, as well as socio-cultural influences will be analyzed critically as insights to tackle the challenge of future food crisis. |
I. Content
Topic |
Contents/fundamental concepts |
Introduction to food security |
1. History of food security 2. Dimensions and current indicators of food security 3. Recent food crisis post millennium 4. Brief history of food safety 5. Recent food safety issues |
Food system in the 21st century
|
1. Overview of modern food system 2. Production and commodity trade 3. Processing, distribution, caterers and sale 4. Broken food system: The existence of both under-nutrition and over-nutrition |
Factors influencing the food system
|
1. Natural disaster 2. Manmade disaster 3. Economic and trading 4. Technology 5. Climate change and global warming |
Food security in different settings |
1. Cultivated land in China: current situation and changes 2. Food trade and its impact in food system in China 3. Food security and poverty in HK 4. Surplus food and food waste in HK 5. Measures to tackle food security in HK |
Impact of food security on human’s health
|
1. Malnutrition and ‘Double Burden’ resulted from current food system 2. Syndromes of under-nutrition and hidden hunger 3. Iron deficiency and anaemia 4. Iodine deficiency 5. Vitamin A deficiency |
Global standards in food security and food safety
|
1. Background behind Sphere project 2. Nutrition assessment 3. Infant and young child feeding 4. MDG and SDG |
Global efforts to achieve food security
|
1. Overview of some international organisations 2. Strengthening the enabling environment to promote food security 3. WTO regulate trade rules and fair trade 4. Technological advancement to promote food security 5. Organic farming: a solution to food security |
Ensuring food safety to promote food security
|
1. Definition of food safety 2. Risk and hazard to food 3. Food risk assessment 4. Risk management and communication |
II. Learning Outcomes or Objectives of the Course
After completing this course, students should be able to:
|
III. Course Schedule (Term 2)
Day |
Date |
Hrs |
Topic |
Format |
Lecturer |
Venue |
1 |
6 Sep, 2019 (Fri) 18:30-21:30 |
3 |
Introduction to food security |
Lecture |
Tony Yung |
LKS303 |
2 |
11 Sep, 2019 (Wed) 18:30-21:30 |
3 |
Food system in the 21st century
|
Lecture |
Tony Yung |
LKS303 |
3 |
20 Sep, 2019 (Fri) 18:30-21:30 |
3 |
Factors influencing the food system
|
Lecture |
Tony Yung |
LKS303 |
4 |
27 Sep, 2019 (Fri) 18:30-21:30 |
3 |
Food security in different settings |
Lecture |
May Ling Chan |
3/F TR |
5 |
4 Oct, 2019 (Fri) 18:30-21:30 |
3 |
Impact of food security on human’s health (Quiz 1, includes lecture 1-3) |
Lecture |
Tony Yung |
3/F TR |
6 |
11 Oct, 2019 (Fri) 18:30-21:30 |
3 |
Global standards in food security and food safety |
Lecture |
Tony Yung |
3/F TR |
7 |
18 Oct, 2019 (Fri) 18:30-21:30 |
3 |
Ensuring food safety to promote food security (Quiz 2, includes lecture 5,6 & 7) |
Lecture |
Tony Yung |
3/F TR |
8 |
23 Oct, 2019 (Wed) 18:30-21:30 |
3 |
Global efforts to achieve food security |
Lecture |
Daisy Tam |
LKS303 |
9 |
30 Oct, 2019 (Wed) 18:30-21:30 |
3 |
Project presentation |
Presentation |
Tony Yung |
KCTCRC |
Venue:
LKS303= Room 303, 3/F, Li Ka Shing Clinical Sciences Building, PWH
3/F TR = Tutorial Room, 3/F, School of Public Health, PWH
KCTCRC = KCTCRC, 1/F, School of Public Health, PWH
IV. Assessment
Group project (Presentation (30%) and Write up (30%)) Quizzes (2 x 20% each) |
V. Learning Resources for Students
Recommended readings or resources
|
|
VI. Teaching Staff (Instructor)
Course Coordinator |
|
Name |
Dr. Tony Yung (Senior Lecturer, JC School of Public Health and Primary Care, CUHK) |
Telephone & email |
2252 8468 (yungtony@cuhk.edu.hk) |
Name: |
Prof. Daisy Tam |
Telephone: |
3411 5871 |
Email: |
daisytam@hkbu.edu.hk |
Name: |
Ms. May Ling Chan |
Telephone: |
2520 2525 |
Email: |
Mayling.chan@oxfam.org.hk |
VII. Channels for Feedback for Evaluation
Evaluation will be sent to students in the last lecture |