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Unit Summary

Unit type

PG Coursework Unit

Credit points

12

Faculty/College

Faculty of Health

Unit aim

Introduces students to food systems theory and practice to understand the physical, social and institutional forces that organize and interconnect, both from within and outside the food supply chain. Organic food systems methodologies and quality assurance systems will be presented with the opportunity for students to put methods of analysis and problem solving into practice on a case study. Incorporating knowledge of the social and natural sciences, multidimensional and creative approaches to problem solving will be encouraged.

Unit content

Module 1: Food Systems: Local to global

Module 2: Systems Thinking: Case Study

Module 3: Supply Chains and Value Chains: Tracking and Transparency

Module 4: Quality Assurance Systems

Module 5: Policy and Advocacy

Module 6: Future of Sustainable Food Systems

Learning outcomes

Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.

On completion of this unit, students should be able to:
1 Explain key concepts in food systems and systems thinking
2 Explain the interconnections between social, economic and environmental elements in a food system.
3 Describe the debate about the economics of sustainable food systems
4 Apply the principles of Hazard Analysis; Critical Control Points (HACCP) to organic food supply chains pre- and post-farm gate.
5 Work collaboratively to analyse and synthesise a range of complementary approaches related to food systems, harnessing systems thinking.

On completion of this unit, students should be able to:

  1. Explain key concepts in food systems and systems thinking
  2. Explain the interconnections between social, economic and environmental elements in a food system.
  3. Describe the debate about the economics of sustainable food systems
  4. Apply the principles of Hazard Analysis; Critical Control Points (HACCP) to organic food supply chains pre- and post-farm gate.
  5. Work collaboratively to analyse and synthesise a range of complementary approaches related to food systems, harnessing systems thinking.

Prescribed texts

  • No prescribed texts.

  • No prescribed texts.
Prescribed texts may change in future teaching periods.