Note: This is an archived Handbook entry from 2015.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2015:Semester 2, Parkville - Taught on campus.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: 30 hours (12 seminars) |
Total Time Commitment:
|Recommended Background Knowledge:||None|
|Non Allowed Subjects:||None|
|Core Participation Requirements:||
For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.
It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support: http://services.unimelb.edu.au/disability
CoordinatorDr Gyorgy Scrinis
This subject critically examines the policies, practices and challenges of creating more environmentally sustainable systems of food production, distribution and consumption. The resource dependence and environmental issues associated with existing food systems will be reviewed, including climate change, deforestation, water scarcity, loss of biodiversity, oil dependency, and chemical pollution. Current and proposed practices and integrated policy solutions for creating more sustainable and less resource-dependent systems of production distribution and consumption will be explored and compared. These initiatives will be placed in the context of a rising global demand for food and shifting dietary patterns. Government policies and regulations will be examined, and the contributions of food producers, corporations, consumers and NGOs in driving change will be analysed.
Subject topics include:
Upon completion of this subject, students should be able to:
|Recommended Texts:|| |
Readings will be provided via the Learning Management System (LMS).
|Breadth Options:|| |
This subject is not available as a breadth subject.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
Graduate Certificate in Agricultural Sciences |
Graduate Certificate in Food Science
Graduate Diploma in Agricultural Sciences
Graduate Diploma in Food Science
Graduate Diploma in Urban Horticulture
Master of Food Science
Master of Urban Horticulture
Postgraduate Diploma in Food Science
100 Point (A) Master of Agricultural Sciences |
100 Point (B) Master of Agricultural Sciences
150 Point Master of Agricultural Sciences
200 Point Master of Agricultural Sciences
Food Security Specialisation
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