AGRI 2005 Sustainable Food Production

Credit Points 10

Legacy Code 300791

Coordinator Priti Krishna Opens in new window

Description Sustainable Food Production provides students with the knowledge and skills required to analyse current and future food production systems with an emphasis on water and energy efficiency. The subject material integrates agronomic principles with food supply chain analysis. This approach facilitates an analytical framework that goes beyond farm-gate productivity by including aspects of the food supply chain. Key concepts include water use efficiency, nitrogen balance, energy balance, life cycle assessment, and greenhouse gas emissions. Case studies will be drawn from a range of food production systems, emphasising productivity per unit of input.

School Science

Student Contribution Band HECS Band 1 10cp

Check your HECS Band contribution amount via the Fees page.

Level Undergraduate Level 2 subject

Incompatible Subjects LGYA 6125 - Advances in Agonomy


The following table summarises the standard assessment tasks for this subject. Please note this is a guide only. Assessment tasks are regularly updated, where there is a difference your Learning Guide takes precedence.

Item Length Percent Threshold Individual/Group Task
Discourse Analysis: A close examination of a spoken, written or visual text in the classroom 30 minutes 30 N Group
Report: Assessment of Practicals focused on Rhizosphere Management Report, 3000 words 30 N Individual
Final Exam 2 hours 40 N Individual

Teaching Periods