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.

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

After completing this course, students should be able to:

1. Understand in detail the definition and scope of food security
2. Apply the understanding of food security to the analysis of global and local situations of food and nutrition supply
3. Realise the global and local efforts tackling food insecurity
4. Understand the role and importance of food safety as an element of food security

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

Group project (Presentation (30%) and Write up (30%))

Quizzes (2 x 20% each)

Recommended readings or resources

1. World food security: a history since 1945 / D. John Shaw
2. FAO The State of Food Insecurity in the World
3. Food safety: the science of keeping food safe / Ian C. Shaw
4. The food system a guide / Geoff Tansey & Tony Worsley
5. Food security and global environmental change / edited by John Ingram, Polly Ericksen, and Diana Liverman
6. Global food security: emerging issues and economic implication / Munir A. Hanjra
7. Food economics: industry and markets / Munir A. Hanjra
8. Food Security and farm and protection in China  / Mao Yushi, Zhao Nong, Yang Xiaojing
9. Public health nutrition / edited on behalf of the Nutrition Society
10. The politics of land and food scarcity / Paolo De Castro
11. Hygiene in food processing: principles and practice / edited by H.L.M. Lelieveld, J.T. Holah and D. Napper
12. Food & drink: good manufacturing practice: a guide to its responsible management
13. HACCP / Sara Mortimore and Carol Wallace; compiling editor, Christos Cassianos
14. The ISO 9000 quality system: applications in food and technology
15. Food hygiene, microbiology and HACCP / S.J. Forsythe and P.R. Hayes
16. Food safety in China: a comprehensive review / Linhai Wu, Dian Zhu

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

Evaluation will be sent to students in the last lecture