AGRI 2005 Sustainable Food Production
Credit Points 10
Legacy Code 300791
Coordinator Richard Thomas 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.
Discipline Agricultural 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.
|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|