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GE1351 - Food Production in the Modern World

Offering Academic Unit
Department of Infectious Diseases and Public Health
Credit Units
3
Course Duration
One Semester
GE Area
Area 3: Science and Technology
Course Offering Term*:
Semester A 2017/18
Semester A 2018/19 (Tentative)

* The offering term is subject to change without prior notice
 
Course Aims

This course examines systems of food production from the capture of solar energy and atmospheric nitrogen to human consumption. Topics include human population growth and increasing affluence and their impact on global demand for food; energy flow through trophic levels; nutrition; world climate zones, the development of agricultural systems adapted to local climates, and the impact of perturbations in rainfall on food production; Hardin’s essay entitled: “The Tragedy of the Commons” and the parlous state of unmanaged resources, particularly seafood stocks; the use of livestock to enable non-arable land to be used for food production and the development of livestock breeds for more efficient production of food or fibre in particular environments; livestock production economics including the growth of trade and transport infrastructure; urbanisation, and income disparity and their impacts on local and national food security; storage of commodities and foodstuffs; and the role of food processing industries in converting agricultural commodities into human foods. Foods (eggs, meats and dairy products) of animal origin will be emphasised throughout.


Assessment (Indicative only, please check the detailed course information)

Continuous Assessment: 50%
Examination: 50%
Examination Duration: 2 hours
 
Detailed Course Information

GE1351.pdf

Useful Links

Department of Infectious Diseases and Public Health