Course description
Core Subjects
Subject Semester Credit Points
208-741 Food Chemistry and Microbiology
Food chemistry and biochemistry including nutritional and functionalproperties: water, carbohydrates, lipids, proteins and relatedsubstances, enzymes, vitamins and minerals, pigments and coloringsflavours, food additives, contaminants, toxicological ... Semester 1 12.50
208-742 Food Processing
Preservation techniques (physical, chemical and biological) and applications including reference to legalrequirements; processing operations - the principles of theprocess, factors influencing the selection of equipment and theeffect on the food and ... Semester 1 12.50
208-743 Food Safety and Quality
What are customers' expectations of food? -consumers vs. food manufacturers; regulatory requirements -ANZFA, AQIS, State Health and Dairy Authorities, importingcountries, Codex Alimentarius; food quality systems from'paddock to plate',... Semester 1 12.50
Elective Subjects
Subject Semester Credit Points
208-721 Agribusiness Management Economics
An understanding of the applications of managerial economic theory to solving real world problems is integral to sound business decision-making. Through this subject students will gain an understanding of and ability to apply, key management economic... Semester 1 12.50
208-723 Human Resource Management
The objective of this subject is to extend the student's ability to understand the strategic and operational roles ofhuman resource management (HRM) in agribusiness. Withinthis broad objective, students will learn to distinguish betweenthe roles... Semester 1 12.50
208-728 Managing Risk
This subject concerns the theory and practice of risk management using risk management instruments of futures,options and other derivative instruments. The emphasis is onapplying these instruments to applied business situations andon developing, impl... Semester 1 12.50
207-505 Global Environment and Sustainability
Modernization has led to development pressures that have increasingly disrupted natural systems leading to widespread concerns about the long-term viability of important environmental services, including those critical to food security worldwide. Ca... Semester 1 12.50
208-745 Fruit and Vegetable Technology
Characteristics, composition and nutritional importance of fruit and vegetables; classification; desirable andundesirable constituents; post-harvest handling: physiologicaland biochemical changes; stages of physiological development;respiration, gene... Semester 1 12.50
