Food for a Healthy Planet (UNIB10009)

Undergraduate level 1Points: 12.5On Campus (Parkville)

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Overview

Availability
Semester 1
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Food is a basic human need. But what should we eat? Not all food is good for us, and a balance between diet and exercise is required for a healthy life. Likewise, not all food production methods are good for the environment. Again, a balance between human needs and the health of our environment is required, especially as the world's population grows and global climate patterns change.

So how should we judge our food, nutritionally and environmentally? What do our foods contain? How much energy, water, labour etc. is used in their production, processing, and distribution? How does the food chain operate in developed and developing economies, and what does this mean for the future of food production locally and globally?

This subject will address these and other topical issues through the following content:

  • Human dietary needs: energy, protein and vitamins
  • Food composition: meeting dietary needs
  • Food consumption trends: relationships with demographic and lifestyle changes
  • Food production, processing and distribution: knowing where our food comes from
  • Inputs to food production: how profitable and how sustainable?
  • Global population growth: feeding the 10 billion
  • Issues and challenges for sustainable and equitable food production and supply

Intended learning outcomes

At the completion of this subject, students will be able to:



  • Understand global food supply, demand and nutrition in an inter-related multidisciplinary fashion
  • Analyse global factors affecting food security
  • Critically evaluate global food supply, demand and nutrition policies

Generic skills

This subject encompasses particular generic skills. On completion of the subject, students should be able to:

  • Think critically and organise knowledge
  • Derive, interpret and analyse information from primary and secondary sources
  • Demonstrate both written and oral communication skills
  • Participate in a discussion group and develop a logical argument to support a particular position
  • Participate effectively as a member of a team
  • Plan work, use time effectively and participate in small group projects

Last updated: 12 April 2025

Eligibility and requirements

Prerequisites

None

Corequisites

None

Non-allowed subjects

None

Recommended background knowledge

This subject is a 100 level University wide breadth subject. It will serve as a foundation subject for another two broadening subjects in Food Science: Food Chemistry, Biology and Nutrition (200), and Advanced Food Analysis (300).

Inherent requirements (core participation requirements)

The University of Melbourne is committed to providing students with reasonable adjustments to assessment and participation under the Disability Standards for Education (2005), and the Assessment and Results Policy (MPF1326). Students are expected to meet the core participation requirements for their course. These can be viewed under Entry and Participation Requirements for the course outlines in the Handbook.

Further details on how to seek academic adjustments can be found on the Student Equity and Disability Support website: http://services.unimelb.edu.au/student-equity/home

Last updated: 12 April 2025

Assessment

Additional details

  • Forum Report (1000 words) due in Week 8 (25%)
  • 1-hour mid-semester test in Week 6 (25%)
  • 2-hour end-of-semester examination (50%)

Hurdle requirement: Students must attend 8 out of 10 tutorials.

Last updated: 12 April 2025

Dates & times

  • Semester 1
    Principal coordinatorMohan Singh
    Mode of deliveryOn Campus (Parkville)
    Contact hours48 hours including two one-hour lectures and a one-hour tutorial per week
    Total time commitment170 hours
    Teaching period26 February 2018 to 27 May 2018
    Last self-enrol date 9 March 2018
    Census date31 March 2018
    Last date to withdraw without fail 4 May 2018
    Assessment period ends22 June 2018

    Semester 1 contact information

    mohan@unimelb.edu.au

Time commitment details

170 hours

Last updated: 12 April 2025

Further information

  • Texts

    Prescribed texts

    There is no recommended text for this subject. Students are required to purchase the Student Reader for this subject from the book shop.

  • Related Handbook entries

    This subject contributes to the following:

    TypeName
    MajorSustainable Production
    Breadth TrackWine and Food
    Breadth TrackFeeding the World's Population
  • Breadth options

    This subject is available as breadth in the following courses:

  • Available through the Community Access Program

    About the Community Access Program (CAP)

    This subject is available through the Community Access Program (also called Single Subject Studies) which allows you to enrol in single subjects offered by the University of Melbourne, without the commitment required to complete a whole degree.

    Please note Single Subject Studies via Community Access Program is not available to student visa holders or applicants

    Entry requirements including prerequisites may apply. Please refer to the CAP applications page for further information.

  • Available to Study Abroad and/or Study Exchange Students

    This subject is available to students studying at the University from eligible overseas institutions on exchange and study abroad. Students are required to satisfy any listed requirements, such as pre- and co-requisites, for enrolment in the subject.

Last updated: 12 April 2025