Note: This is an archived Handbook entry from 2011.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2011:Semester 1, Parkville - Taught on campus.
Lectures, tutorials and forums at Parkville campus
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: 48 hours |
Total Time Commitment: 120 hours
|Recommended Background Knowledge:||This subject is a 100 level University wide breadth subject. It will serve as a foundation subject for another two broadening subjects in Food Science: Food Chemistry, Biology and Nutrition (200), and Advanced Food Analysis (300).|
|Non Allowed Subjects:|| |
|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).|
CoordinatorProf Frank Dunshea, Prof Mohan Singh
Melbourne School of Land & Environment Student Centre
Ground Floor, Land & Food Resources (building 142)
Phone: 13 MELB (13 6352)
Food is a basic human need. But what should we eat? Not all food is good for us, and a balance between diet and exercise is required for a healthy life. Likewise, not all food production methods are good for the environment. Again, a balance between human needs and the health of our environment is required, especially as the world's population grows and global climate patterns change.
So how should we judge our food, nutritionally and environmentally? What do our foods contain? How much energy, water, labour etc is used in their production, processing, and distribution? How does the food chain operate in developed and developing economies, and what does this mean for the future of food production locally and globally?
This subject will address these and other topical issues through the following content:
|Objectives:||Information Not Available|
|Prescribed Texts:||Information Not Available|
|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|
This subject encompasses particular generic skills. On completion of the subject, students should be able to:
|Links to further information:||http://handbook.unimelb.edu.au/view/2008/800-121|
Bachelor of Agriculture |
|Related Breadth Track(s):||
Wine and Food |
Feeding the World's Population
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