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Food For a Healthy Planet II (UNIB20014)

Undergraduate level 2Points: 12.5On Campus (Parkville)

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Year of offer2019
Subject levelUndergraduate Level 2
Subject codeUNIB20014
Semester 2
FeesSubject EFTSL, Level, Discipline & Census Date

This subject will use a variety of delivery tools including in-class lecture, case analysis, problems, invited expert seminars etc. This will include modules on science, health, economics, politics & law, social issues relating to food and food security. The primary aim in this year is to engage the students in broad range of issues associated with food and food future. In this course the students would become familiar with the key literature in the area, and the roles of key food regulatory organisations.

The topics to be covered include:

  • Designer foods such as probiotics and functional foods
  • Global food security and famine
  • Food production systems and multi food supply chain
  • Economics of food
  • Adverse reactions to food, food and immune system, food allergy and food safety
  • Organic foods and genetic modification and GM food labelling
  • Food laws and politics of food
  • Health issues – the obesity epidemic, salts, fats and sugars

Intended learning outcomes

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

  • Analyse the nutritional benefits of a range of foods
  • Incorporate consideration of global food politics, security and sustainability in applying expertise in other knowledge domains
  • Critically evaluate use of biotechnology in production, safety and quality of food for a healthy planet

Generic skills

  • The ability to develop interdisciplinary knowledge and across broad discipline areas
  • The ability to examine and evaluate critically information from a variety of sources and assess its quality and relevance to issues under discussion
  • The ability to write a logically argued and well researched essay
  • The ability to develop as a well-informed citizen better able to contribute to their community

Last updated: 14 August 2019