Note: This is an archived Handbook entry from 2010.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2010:Semester 2, Parkville - Taught on campus.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: 22 hours of lectures, 10 hours of tutorials, and 4 hours of forums. There will be a one-day non-compulsory excursion in week 7. |
Total Time Commitment: 120
Students must have completed:
Study Period Commencement:
|Recommended Background Knowledge:||At least 50 points of prior university education in any field.|
|Non Allowed Subjects:||N/A|
|Core Participation Requirements:||
For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Students Experiencing Academic Disadvantage Policy, academic requirements for this subject are articulated in the Subject Description, Subject Objectives, Generic Skills and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the disability support scheme can be found at the Disability Liaison Unit website: http://www.services.unimelb.edu.au/disability/
CoordinatorProf Mohan Singh
Phone: 8344 5051
This subject will use a variety of delivery tools including in-class lecture, case analysis, problems, invited expert seminars etc. This will include modules on science, health, economics, politics & law, social issues relating to food and food security. The primary aim in this year is to engage the students in broad range of issues associated with food and food future. A particular emphasis will be the cultural dimensions of food. In this course the students would become familiar with the key literature in the area, and the roles of key food regulatory organizations.
The topics to be covered include:
At the completion of this subject, students will be better able to:
|Prescribed Texts:||A reading pack will be produced and made available as hard copy or through the LMS online.|
|Breadth Options:|| |
This subject potentially can be taken as a breadth subject component for the following courses:
You should visit learn more about breadth subjects and read the breadth requirements for your degree, and should discuss your choice with your student adviser, before deciding on your subjects.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
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