Undergraduate Module Descriptor
ANT2023: Theory and Methods of Food Preservation
This module descriptor refers to the 2018/9 academic year.
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|
...and this table provides a more detailed breakdown of the hours allocated to various study activities:
|Category||Hours of study time||Description|
|Scheduled Learning & Teaching activities||10||5 x 2-hour seminars|
|Scheduled Learning & Teaching activities||15||3 x 5-hour practical classes|
|Scheduled Learning & Teaching activities||7||1 x 7 hour practical class|
|Scheduled Learning & Teaching activities||18||3 x 6 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|
This module has online resources available via ELE (the Exeter Learning Environment).