Note: This is an archived Handbook entry from 2015.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2015:Semester 1, Parkville - Taught on campus.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: 30 hours: 24 hours of lectures, 6 hours of workshop |
Total Time Commitment:
30 hours contact time: 80 hours of directed study, assessment and reading (total 170 hours).
|Recommended Background Knowledge:||None|
|Non Allowed Subjects:||None|
|Core Participation Requirements:||
For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.
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. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support: http://services.unimelb.edu.au/disability
Food security is defined by the World Health Organization as “when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life”. This is becoming increasingly difficult to maintain in all global sectors with increased populations, trade restrictions and the effects of pests and diseases on quality and yield. These factors are compounded by predicted reducing availability of energy (oil), fertilizer (phosphorous) and climate challenges. The food that is produced must also be free from pathogens or secondary compounds that affect human or livestock health. This subject will explore the causes of food insecurity and mitigations to secure food at the local and global levels by farmers (producers), politicians, scientists and non-government organizations alike, with a strong focus on the biological and applied production issues.
Topics will include:
On completion of this subject, students will be knowledgeable in:
Assessment in this subject will include:
"Food Security and Global Environmental Change”. Edited by John Ingram, Polly Ericksen and Diana Liverman. Earthscan, UK. ISBN 978-1-84971-127-2
|Breadth Options:|| |
This subject is not available as a breadth subject.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
On completion of this subject, students should have developed:
Graduate Certificate in Agricultural Sciences |
Graduate Certificate in Food Science
Graduate Diploma in Agricultural Sciences
Graduate Diploma in Food Science
Master of Agribusiness (Coursework)
Master of Agricultural Science
Master of Animal Science
Master of Food Science
Master of Food and Packaging Innovation
Postgraduate Diploma in Agricultural Science
Postgraduate Diploma in Food Science
100 Point (A) Master of Agricultural Sciences |
200 Point Master of Agricultural Sciences
Honours Program - Food Science
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