In this unit, you will develop a proposal to address an industry problem or opportunity. Skills will be developed in compiling a business case or tender for a small project that addresses the industry topic. The proposal will include background and context of the proposed project, a value proposition that describes expected outcomes and benefits for stakeholders and a project implementation plan...

This unit is the mandatory first unit of the course, it is the foundational unit by setting up the student up for the remainder of the units in the course. It introduces the student to strategic management and shows the student how each unit fits into the course structure, and therefore, the final unit artifact, the Strategic Plan. The output of this unit is as follows: 1. Introduction to the...

Maintenance of food security and public health requires vigilance in the food supply chain based on knowledge of the physiology, ecology and epidemiology of food-borne pathogens including bacteria, viruses and parasites. This unit focuses on enhancing depth of knowledge of food-borne pathogens for Master of Applied Science students within the areas of Microbiology and Food Safety. Students will...

In this unit, you will, with assistance and supervision, develop a proposal for a small research project. Skills will be developed in identifying relevant research topics, appropriate funding bodies and developing projects. The proposal will include background to the proposed research, aims and objectives, experimental methods and justification for their selection, expected outcomes and benefits,...

In this unit we study the principles behind the management of agricultural pest insects, weeds and diseases. The unit includes modules on (1) Biosecurity, (2) Weeds (3) Pest & disease monitoring and decision making; (4) Chemicals in crop protection; (5) Cultural control and host plant resistance; (6) Biological control; and (7) Integrated pest and disease management. This unit, and related units...

During processing, storage, and utilization of food, changes occur in the chemistry of major components, in properties and interactions among components. These changes can affect food quality, food safety, as well as the access of food into global markets. Food can also become contaminated with chemicals, from farm to the consumer. Examples of food contaminants include pesticides, veterinary drugs...