Concepts in Biology is an introduction to the major themes of modern biology. The unit covers fundamental cell biology, with a particular emphasis on cell structure and function; the foundations of molecular biology from the role of DNA in protein synthesis to the genetics of organisms; and the theory of evolution and principles of phylogenetic analysis, including how these are used to interpret the origins of the diversity of extant organisms. Practical classes focus on students designing experiments, making and recording their observations and communicating their findings. The unit emphasises how biologists carry out scientific investigations, from the molecular and cellular level to the level of ecosystems. This unit of study provides a good foundation for intermediate biology units of study.

Concepts in Biology (Advanced) has the same overall structure as BIOL1001 but material is discussed in greater detail and at a more advanced level. Students enrolled in BIOL1901 participate in alternative components, which include a separate lecture and practical stream from BIOL1001. The content and nature of these components may vary from year to year.

This unit of study is the first of two junior core units aimed at introducing students to the internal and external contexts in which business operates in the twenty-first century. It also aims to lay the foundations for effective communication (written and oral), critical analysis, problem solving, and team work skills, which are essential to achieving program learning goals. In this unit, students will build an understanding of the dynamics of business through the lens of the company and its stakeholders. Business ethics is also introduced as key learning goal.

The aim of the unit of study is to provide those students whose chemical background is weak (or non-existent) with a good grounding in fundamental chemical principles together with an overview of the relevance of chemistry. There is no prerequisite or assumed knowledge for entry to this unit of study. Lectures: A series of 39 lectures, three per week throughout the semester.

Chemistry 1A is built on a satisfactory prior knowledge of the HSC Chemistry course. Chemistry 1A covers chemical theory and physical chemistry. Lectures: A series of 39 lectures, three per week throughout the semester.

Chemistry 1A (Advanced) is available to students with a very good HSC performance as well as a very good school record in chemistry or science. Students in this category are expected to do Chemistry 1A (Advanced) rather than Chemistry 1A.
The theory and practical work syllabuses for Chemistry 1A and Chemistry 1A (Advanced) are similar, though the level of treatment in the latter unit of study is more advanced, presupposing a very good grounding in the subject at secondary level. Chemistry 1A (Advanced) covers chemical theory and physical chemistry. Lectures: A series of about 39 lectures, three per week throughout the semester.

This is a core first year unit for the BEnvSys, BScAgr and BAnVetBioSc degrees. It provides the foundation quantitative skills that are needed in other units in the degrees and for further study in applied statistics. In the first half of the unit the emphasis is on statistics, topics covered include: describing data and its variability, probability, sampling and estimation, framing scientific hypotheses; estimating a single treatment mean via a confidence interval and testing for a particular mean via a z-test or t-test; estimating or testing the difference between two treatment means. In the second half of the unit the focus is on calculus, the topics being differentiation and integration in single and multiple dimensions. A particular emphasis is on the use of calculus for modelling biological and environmental data, for example the use of linear and non-linear functions. In the practicals the emphasis is on applying theory to analysing real datasets using the spreadsheet package Excel and the statistical package Genstat.

To give students an overview of the structure, viability and importance of the agricultural sector in the Australian economy. It is a core unit of study in the BScAgr, BHortSc and BAnVetBioSc degrees. It is designed to give an understanding of the basic economic principles and how they relate to Australian agriculture. Students will look at basic economic theory and concepts and then apply these concepts to solve simplified versions of real problems faced by the agriculture and resource sectors. Students will look at the relationship between these concepts and the concepts learnt within their science related courses. Students will be able to analyse economic concepts and apply these concepts to real world scenarios. They will be able to synthesis and comprehend the relationship between the economic and science disciplines. The students will gain skills through workshop based tasks, information literacy and communication skills through the presentation of the workshop reports and discussion throughout the workshop.

Building on the fundamentals of biology introduced in the first semester, this unit runs alongside the 2nd semester biological chemistry unit where students learn the fundamentals of organic chemistry and the major biomolecules. In this unit, students will put this knowledge into context. They will be introduced to the major plant and animal systems, how they interact, and how an understanding of environment influences is key to effective and sustainable management. Topics will be introduced that will emphasise the specific importance of the major biological systems. Through lectures, tutorials, pracs and field trips, students will gain a more in-depth understanding of basic plant and animal physiology, biochemistry, energy flows, and biological interactions, and the importance of these factors in determining the resilience of organisms, communities and ecosystems. Students will be able to apply this knowledge to determine appropriate management strategies for productivity and the conservation and rehabilitation of natural systems.

This unit of study expands on the basic chemical concepts taught in first semester (CHEM1001) and extends these into the chemistry of organic compounds. Emphasizing the chemistry of biologically important molecules, the unit will introduce students to the structures and reactions of organic compounds and major biological macromolecules (e.g. nucleic acids, proteins, carbohydrates and lipids). Examples and applications used in the unit will be those directly related to aspects of biology that impact decision making in natural and managed systems. In weeks 1-6, lectures and laboratory work are conducted in co-operation with the School of Chemistry, Faculty of Science. In weeks 7-13, lectures and laboratory work will be undertaken in the Faculty of Agriculture and Environment. Tutorials are conducted by Faculty of Agriculture and Environment staff throughout the semester. Lectures, laboratory work and tutorials are integrated, providing students with a theoretical and practical basis for further studies in the management of biological systems. This 6 credit point unit consists of approximately 80 hours directed learning.

This unit investigates the fundamentals of accounting and aims to provide a broad understanding of the role of accounting in the context of business and society. The format of the unit is designed to show that there are many uses of accounting data. The focus moves from accountability to decision making; both functions are explained through examples such as the 'double entry equation', and from an output (financial statements) perspective. Some more technical aspects of accounting are outlined, including the elements of assets, liabilities, revenues and expenses within simple, familiar scenarios. Besides developing an understanding of the role of accounting via conventional financial reports, recent developments including the discharge of accountability by companies through the release of corporate social and environmental reports and the global financial crisis, are explored with an accounting lens.

This unit of study is designed to provide an introductory understanding of agribusiness marketing in a modern context. The unit will provide students in the Sciences degrees with an understanding of how the economic theory taught in first year in AGEC1006 can be treated in an applied context. For BAgrEc students, it is an intermediate level unit in the Agribusiness major.
Students will study the theory relating to the firm-level marketing mix and marketing strategy. The emphasis will be on the organisation and trends of agribusiness marketing including value-adding and market power in the supply chain, market efficiency and international marketing by agribusiness firms.
The unit content is analytical, and draws on applied microeconomics to demonstrate how marketing decisions are made along the marketing chain. At the end of this unit students will be able to use marketing theory to analyse the steps in the marketing chain and be aware of the forces for change within that chain.
By completing this unit, students should have improved their ability to master key theories, identify and frame problems, organise knowledge, carry out individual and group research, and synthesise information. They should also have improved their information literacy skills, and communication skills through group presentations and individual research.

In AGEN2001 - Plant Function, students will investigate the structure of cells, tissues and organs of plants and relate them to associated molecular processes critical in plant biology. The unit begins with a detailed description of plant cell structures and tissues and progresses to the biochemical pathways important in physiological processes such as photosynthesis, respiration, nutrient uptake and production of secondary metabolites. Basic anatomical, morphological and biochemical responses of plants to abiotic stresses such as drought, fire and salinity and longer-term adaptations to environmental change will also be addressed. Laboratory exercises demonstrating plant anatomical features and biochemical processes and techniques are well integrated with lecture material. Attention will be given to important agricultural and horticultural plants as well as Australian native plant species. Plant Function gives students a strong grounding in plant anatomy and molecular processes, building upon concepts introduced in junior-level chemistry and plant biology.

In this unit of study, students will critically examine the science underpinning the management and handling of fresh food products in Australia and internationally. The unit primarily addresses the challenges facing fresh produce by looking at the main specialized product categories and related business and technologies within the food industry. Students will develop the core skills required to ensure the maintenance of quality during the handling, storage and marketing of perishable foods derived from plants and animals. Students will be able to integrate knowledge of the physiology, technological and economic aspects of fresh produce management to determine the optimal storage and handling conditions that are essential for food safety and the maximization of the consumer experience. Case study examples will be drawn from fruits and vegetables, grain, diary and meat products. Students will study all operations from harvesting through to consumer evaluation in order to be able to critically evaluate their performance. Industry quality assurance schemes and government regulation will be examined, with particular reference to food safety. The students will gain research and inquiry skills through research-based group projects, information literacy and communication skills through on-line discussion postings, laboratory reports and a presentation. Personal and intellectual autonomy will be developed through group and individual work.

This unit of study is the second of two junior core units aimed at introducing students to the external and internal contexts in which business operates in the twenty-first century while developing effective problem solving, critical analysis and communication skills. In this unit, students will build an understanding of the economic, political and regulatory, socio-cultural, and technological factors that impact on the external context of the commercial landscape while developing an awareness of potential of risk and change. An awareness of corporate social responsibility and sustainability is also introduced as a key learning goal.

This unit introduces the diversity of microbes found in soil, water, air, plants and animal environments. Through an examination of their physiology and genetics it explores their interactions with plants, animals and each other, and their roles as decomposers and recyclers in the environment. The soil is a rich microbial environment, and the concept of soil health and its relationship to plant growth is discussed. Practical classes introduce techniques and skills in isolating, quantifying and culturing microbes, designing and interpreting experiments to study microbial growth, and in preparing and presenting data.

This unit provides an introduction to basic concepts in corporate finance and their application to (1) valuation of risky assets including stocks, bonds and entire corporations, (2) pricing of equity securities, and (3) corporate financial policy decisions including dividend, capital structure and risk management policies. Emphasis is placed on the application of the material studied and current practices in each of the topic areas.

This unit of study aims to give students an understanding of the properties of food constituents, and the interactions between these constituents during food processing, storage and digestion. The unit will develop an understanding of the relationship between form and functionality of constituents and the concept of fitness-for-purpose (ie, quality) in converting agricultural products into foods. Students will gain an appreciation of the relationship between chemical composition and properties of macroconstituents (carbohydrates, proteins, lipids) and microconstituents (vitamins, minerals, antioxidants, flavour and anti-nutritional chemicals) and their functions in plant and animal based foods. The material presented in lectures and practical classes will enable students to develop research and inquiry skills and an analytical approach in understanding the biochemistry of foods, food processing and storage. On completing this unit, students will be able to describe the chemical and biochemical properties of major food constituents, and demonstrate an understanding of the functionality of these constituents in food processing and nutrition. Students will have gained experience in laboratory techniques used in industry for the analysis of some food products, and information literacy and communication skills from the preparation of practical reports.

In this unit of study, students will gain a theoretical and practical understanding of the development of novel food products, using traditional and novel food ingredients. The processes of food product development will be studied in the context of existing and projected national and international legal, regulatory, economic, environmental and social constraints. The processes of market trend analysis, product innovation, prototype development, product testing and the formal presentation of a new product will be critically analyzed. Students will gain an understanding of product specification, food formulation, food ingredient technology, and ingredient interactions. Nutritional and health implications relating to food products will be emphasized. The students will gain research and inquiry skills through research-based group projects, laboratory classes and excursions to relevant food ingredient and processing businesses.

This unit of study will examine the political landscape of both food and farming, in both rich and poor countries and examine the factors that contribute to a food insecure world. In 2011 the global population reached seven billion people and is predicted to reach nine billion people by 2050. Ninety three percent of this population increase will occur in lower-income countries, presenting the global challenge of how we are going to sustainably feed, clothe and house nine billion people in an ecologically sustainable manner. By 2050, it has been estimated that we will need to provide 50% more food, 50% more energy, and 30% more fresh water without further degrading our natural resource base. Global food security will be discussed in a systems context and with reference to the players such as governments, communities, scientists, farmers, agribusiness and food companies, environmentalists and health professionals and how policy can be shaped to deliver innovative technologies and approaches to increase food production on limited arable land and without relying on increased water and fertiliser use. Issues such as strategies to minimise waste and the impact and frequency of climate stress and 'shocks' on food security will be discussed. Case studies will be used throughout the unit. Students will gain research and inquiry skills through a major research based project. At the successful completion of the unit, students will have the core knowledge and skills to enable them to critically analyse policy, development and research goals and settings and their impact on global and regional food security.

In this unit of study, students will develop skills and knowledge in food processing methods. Methods examined include fermentation, dehydration, refrigeration and freezing, heating and pasteurization, and irradiation. The effects of these treatments on the quality, safety and nutrient content of foods, commercial food processing principles and methods, microbial growth, spoilage and the control of spoilage will be discussed. Students will also study the principles of food packaging and packaging requirements for the preservation of food qualities. The unit will include lectures, laboratory sessions, group work and discussions, and visits to food processing plants. New thinking and innovations that are being used to address scientific, industry and social expectation challenges will be a feature of the unit. Relevant case studies will be used throughout. Students will gain research and inquiry skills through research based group projects, information literacy and communication skills through online discussion postings, laboratory reports and presentations. At the successful completion of the unit, students will have the core knowledge and skills to enable them to critically evaluate food processing practices and to design appropriate strategies for the development of value-added food products.

This unit aims to develop a student's ability to undertake a major research project in an area of specialization. The unit builds on theoretical and applied knowledge gained across most of the units of study undertaken throughout their degree program. This unit is a corequisite with AFNR4102 and each student will work with an academic supervisor in an area of specialization and develop a well defined research project to be executed. The research project is undertaken to advance the students ability to build well-developed research skills, a strong analytical capacity, and the ability to provide high quality research results demonstrating a sound grasp of the research question. Working with an academic supervisor students will develop their ability to define a research project including the producing of testable hypotheses, identifying existing knowledge from reviewing the literature and the design and execution of a research strategy towards solving the research question. Students will build on their previous research and inquiry skills through sourcing a wide range of knowledge to solve the research problem and enhance their intellectual and personal autonomy by means of the development of experimental programs. Students will improve their written and planning skills by composing a research project proposal and the writing of a comprehensive literature review.

This unit is a continuation of the major research project initiated in AFNR4101 and continues to build on theoretical and applied knowledge gained across most of the units of study undertaken throughout their degree program. Working with their academic supervisor in the area of specialization the student will continue to pursue the defined research project towards presenting final results and conclusions. The research results are presented in a format of a research paper as submitted to a research journal. The research paper and corrected literature review is combined and presented together as a thesis. Students will continue to build their research skills, develop strong analytical capacity, demonstrate a sound grasp of the topic, and an ability to interpret results in a broad framework. Working with an academic supervisor students will develop their ability to produce results of high quality, draw reliable conclusions and identify future areas avenues of research. Students will build on their previous research and inquiry skills through sourcing a wide range of knowledge to solve the research problem and enhance their intellectual and personal autonomy by means of the managing the research program. Students will improve their communication skills through oral presentation of their research findings, the production of a poster detailing their research findings and the writing of a research paper.

Accounting and Financial Management is an introduction to financial reporting, and the gateway unit to further study in accounting leading to a major in accounting. This unit builds upon the accounting context, presented in BUSS1030 Accounting, Business and Society, with the aim of developing the technical skills of recording basic business transactions through accounting systems. In addition to this technical focus, specific attention will be given to the way in which the accounting information can be used to undertake financial management and analysis, to give students the ability to produce and interpret financial reports.

The entire fabric of commerce is woven from a complex legal regime, judicial and statutory, which regulates all commercial activity. Every decision in business, and every transaction and relationship, is made in the context of this legal regime. The aim of Foundations of Business Law is to introduce the students to the legal framework and regulatory systems which underlie all business activity and to expose them to the legal implications of commercial conduct. This unit of study introduces the Australian legal system and key areas of substantive business law including contracts, torts (in particular negligence and privacy), property and securities, white collar crime, intellectual property, competition and consumer law (in particular advertising, product liability and unfair contracts), business structures and operations, misleading and unconscionable conduct and dispute resolution.

This unit builds on FINC2011 Corporate Finance I, by extending basic concepts in corporate financing, investing and risk management. The unit presents current theories of corporate financing and their practical application in corporate investment and capital budgeting. The unit also examines securities and securities markets with an emphasis on pricing, investment characteristics and their use by corporations to manage risk. The securities examined include: bonds and related fixed income products; futures and options. The goal of the unit is to broaden students' knowledge of corporate finance in preparation for further study in finance in 300 level courses.

The Digital Economy, with its focus on information as a key business resource, has changed the way Business Information Systems (BIS) are viewed in organisations. BIS are now seen as enablers of innovation in which people, supported by powerful technology, are considered to be the most important component. This is because problem-solving, innovation and critical thinking skills cannot be outsourced or easily acquired by competitors. This unit is designed to develop your understanding of how businesses operate. It shows how information systems support business operations and management through integration of people, business processes and systems. You will be provided with an introduction to state-of-the art business analysis techniques, frameworks and models to assist in understanding the nature and contribution of BIS in a range of business contexts. With its emphasis on business rather than IT, this unit does not require prior IT-related experience. In this unit you will learn about the increasingly important role of IT in business and acquire valuable business analysis and problem-solving skills.

This unit examines the psychological, social, and cultural aspects of consumer behaviour on the marketing decisions of public and private organisations. Concepts and principles are drawn from disciplines such as cognitive psychology, social psychology, sociology, anthropology, and demography to discover and understand various aspects of consumer behaviour. Specific topics of study include: cultural, demographic and psychographic influences; reference group influences; household decision processes and consumption behaviour; consumer perception and learning; motivation, personality and emotion; consumer attitudes; and purchase decision processes.

This unit draws on concepts from industrial relations and human resource management to examine the interests and strategies of workers, unions, managers, employers and the state. It explores the relationships between these parties as they seek to manage their environments and workplaces and to exercise control over each other. The unit enables students to understand how and why the organisation, regulation and management of work are changing in Australia and globally. As well as providing an introduction to all aspects of the study of the employment relationship, this is the foundation unit for a major in industrial relations and human resource management.