Introduction
This is the capstone unit in the professional pathway for the Master of Agriculture and Food Science course. Students will engage with a series of case studies, selected from different areas of agriculture, for example, horticulture, animal production, post-harvest processing, vegetable cropping, dairy, water policy. Within each case study, students will consider complex problems from an industry perspective, taking on the role of a consultant to provide practical recommendations for addressing presented problems. Students will learn to critically analyse information and apply scientific knowledge to real world problems within the environmental, social and commercial context of the problems. Communication skills will be developed which are relevant to an industry audience, including via an oral presentation.
Summary
| Unit name | Case Studies in Agriculture |
| Unit code | KLA719 |
| Credit points | 25 |
| College/School | Sciences and Engineering Tasmanian Institute of Agriculture |
| Discipline | Agriculture and Food Systems |
| Coordinator | Associate Professor Kara Barry |
| Delivered By | University of Tasmania |
| Level | Postgraduate |
Availability
Specific information on 2027 unit availability will be available in August
Learning Outcomes
- Analyse complex, real-world problems in agriculture through research and by synthesizing multiple sources of information.
- Develop recommendations for complex, real-world problems through consideration of relevant factors that affect agricultural production systems.
- Present your findings in both written reports and oral presentations to a professional standard and in a manner suitable for a client.
Fee Information
2027 fee information will be available in August.
Teaching
| Assessment | Oral Presentation (10%)|Quizzes (10%)|Case Study Reports (40%)|In-Class Recommendations (40%) |
|---|---|
| Timetable | View the lecture timetable | View the full unit timetable |
Textbooks
| Required |
Required readings will be listed in the unit outline prior to the start of classes. |
|---|
The University reserves the right to amend or remove courses and unit availabilities, as appropriate.