Note: This is an archived Handbook entry from 2008.Search for this in the current handbook
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2008:Semester 2, - Taught on campus.
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
|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 DLUfirstname.lastname@example.org).|
|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%|
|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:
|Links to further information:||http://www.landfood.unimelb.edu.au/getting_started/index.html|
Bachelor of Agriculture |
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