Note: This is an archived Handbook entry from 2012.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2012:July, Dookie - Taught on campus.
To be offered at the Dookie campus of the University as an intensive 5 day (Monday to Friday) teaching block, 16-20th July 2012. Accommodation and catering available on campus. Single room accommodation, breakfast and evening meals - $280 total. Lunch is available for purchase fromt the dining hall.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: 36 hours |
Total Time Commitment:
|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).
CoordinatorMs Ros Gall
Melbourne School of Land & Environment Student Centre
Ground Floor, Land & Food Resources (building 142)
Phone: 13 MELB (13 6352)
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.
On completion of this subject students will be able to define, evaluate and apply the concepts of:
Exam 50%, Assignment 30%, Discussion Group/Workshop 20%
|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 have the:
|Links to further information:||http://www.landfood.unimelb.edu.au/getting_started/index.html|
Bachelor of Agriculture |
|Related Breadth Track(s):||
Feeding the World's Population |
Download PDF version.