Sustainable Food Production
|Course code FSHN6000||Units 10||Level 6000||Faculty of Science and Information TechnologySchool of Environmental and Life Sciences|
A study of the role of food in health and the economy, pressures on maintaining an adequate food supply and factors that can affect its future availability. Issues to be covered include: importance of food in terms of nutrition, social issues and trade; national, consumer, and environmental pressures on world food supply; world population growth and projections; prospects for food supply to meet future demand; impact of agriculture and food technology on urbanisation, trade and nationalism; future impact of farming methods and biotechnology on food production; status of Australian agriculture and food manufacturing.
Not available in 2015
|Objectives||On successful completion of this course, students will be able to understand:|
1. The important diverse role of food in society and the issues facing the food and agricultural industries in meeting current global and future demand;
2. The impact of population pressures, urbanization, economic growth and environmental factors on the food supply,
and to assess the potential for science and technology to alleviate or aggravate the availability of an adequate continuing food supply.
|Content||- Importance of food in terms of nutrition, social issues and trade;|
- National, consumer, and environmental pressures on world food supply;
- World population growth and projections for control;
- Prospects for food supply to meet future demand;
- Impact of agriculture and food technology on urbanisation, trade and nationalism;
- Impact of farming methods and biotechnology on food production;
- Status of Australian agriculture and food manufacturing.
|Assumed Knowledge||The course is designed as an introduction to general issues impacting food technology. It assumes a general knowledge of agriculture and food that would be attained by a graduate in the course of normal living and exposure to media but with some appreciation of science and technology in economic and social impacts on food availability.|
|Modes of Delivery||Distance Learning : Paper Based|
|Teaching Methods||Email Discussion Group|
Self Directed Learning
|Contact Hours||Self Directed Learning: for 4 hour(s) per Week for Full Term|