Sustainable Food

Subject 202-210 (2008)

Note: This is an archived Handbook entry from 2008.Search for this in the current handbook

Credit Points: 12.500
Level: Undergraduate
Dates & Locations:

This subject has the following teaching availabilities in 2008:

Semester 2, - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period not applicable
Assessment Period End not applicable
Last date to Self-Enrol not applicable
Census Date not applicable
Last date to Withdraw without fail not applicable

Flexible Delivery including Lectures, tutorials and forums at Dookie campus

Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: 40 hours
Total Time Commitment: 100 hours
Prerequisites: None
Corequisites: None
Recommended Background Knowledge: None
Non Allowed Subjects: None
Core Participation Requirements: 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. This course requires all students to enrol in subjects where they must actively and safely contribute to field excursions and laboratory activities. Students who feel their disability will impact on meeting this requirement are encouraged to discuss this matter with the Subject Coordinator and Disability Liaison Unit (8344 7068 or DLU-enquiries@unimelb.edu.au).
Subject Overview: The Australian food industry plays an important role in the Australian economy. The industry encompasses a number of segments from agricultural production, food processing and distribution through to retail sales. A key feature of the food industry is its diversity. The future of the industry will be affected by how well it responds to the changing demands of society.

This subject introduces students to food production systems and challenges them to create more sustainable approaches to this production. Topics include, food production in Australia - where it happens and why - how it is changing to meet both the needs of the environment and society, associated impacts on the sustainability of regional communities, trade and policy issues which impact on distribution, global food movements and ongoing changes and innovations in global food markets, as well as resource economics implications in developing and developed countries. Future implications of policy and legislative and other changes will be assessed in terms of their impact on the changing structure of food production in Australia.

Assessment: Exam 50%, Assignment 30%, Discussion Group/Workshop 20%
Prescribed Texts: None
Breadth Options: This subject is a level 2 or level 3 subject and is not available to new generation degree students as a breadth option in 2008.
This subject or an equivalent will be available as breadth in the future.
Breadth subjects are currently being developed and these existing subject details can be used as guide to the type of options that might be available.
2009 subjects to be offered as breadth will be finalised before re-enrolment for 2009 starts in early October.
Fees Information: Subject EFTSL, Level, Discipline & Census Date
Generic Skills:

This subject encompasses particular generic skills. On completion of the subject, students should have the:

  • Capacity for independent critical thought, rational inquiry and self-directed learning and research
  • Capacity for creativity and innovation, through the application of skills and knowledge
  • Ability to integrate information across a broad range of disciplines to solve problems in applied situations
  • Highly developed written communication skills to allow informed dialogue with individuals and groups from industry, government and the community
  • Ability to participate effectively as a member of a team
  • Ability to plan work, use time effectively and manage small projects
Links to further information: http://www.landfood.unimelb.edu.au/getting_started/index.html
Related Course(s): Bachelor of Agriculture

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