Introduction
Food production, access, use and resilience of supply in globally diverse contexts will be discussed and investigated. Cases studies will be explored from Africa, Asia, Europe, America and Australia to illustrate the complexity and diversity in the production of and access to healthy food. Diverse setting will consider environment, climate, culture, socioeconomic status, urban, regionality and remoteness. Transdisciplinary approaches to solve food production and supply challenges will be introduced and used to develop practical recommendations for organisations such as the United Nations, World Bank, AusAid and Australian Centre for International Agricultural Research.
Summary 2021
| Unit name | Global Food Supply |
|---|---|
| Unit code | KLA401 |
| Credit points | 12.5 |
| Faculty/School | College of Sciences and Engineering Tasmanian Institute of Agriculture |
| Discipline | Agriculture and Food Systems |
| Coordinator | Alistair Gracie |
| Available as student elective? | No |
| Breadth Unit? | No |
Availability
Note
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* The Final WW Date is the final date from which you can withdraw from the unit without academic penalty, however you will still incur a financial liability (see withdrawal dates explained for more information).
Learning Outcomes
1 | Evaluate food production and supply approaches and challenges in globally diverse contexts |
3 | Propose approaches to research and to improve reliability of food production, supply, access and utilisation within globally diverse contexts |
2 | Articulate the diverse perspectives, drivers and issues facing global food production and supply |
Fees
Teaching
| Teaching Pattern | 1 x 60 minute lecture weekly, 1 x 180 minute tutorial weekly |
|---|---|
| Assessment | ATT1 - Debate (20%) ATT2 - Assignment (2500 words) (30%) ATT3 - Project Proposal (12-pages) (50%) |
| Timetable | View the lecture timetable | View the full unit timetable |
Textbooks
| Required | None |
|---|
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