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, BFoodAgrib, BVetBiol and BAnVetBioSc degrees. It provides the foundation quantitative and statistical skills that are needed in other units in the degrees and for further study in applied statistics. In the first portion of the unit the emphasis is on the role of statistics in scientific research, describing data and its variability, and probability. In the second part the focus is on sample designs and 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. The final part of the unit 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.

This unit of study is designed to give an understanding of some basic economic principles and to introduce the characteristics of the economic environment in which Australian agriculture operates. Topics to be covered include the structure, nature and history of the agricultural industries in Australia; agricultural adjustment in the world economy; introductory principles of production economics and farm management; elementary price theory and the factors affecting the demand, supply and prices of agricultural commodities.

Building on the fundamentals of biology introduced in 1st semester biology (BIOL1001 or equivalent), this unit runs alongside 2nd semester chemistry where students learn the fundamentals of organic chemistry and the major biomolecules. In this unit, students will gain an understanding of how biological processes and systems function. Students will be introduced to the major plant, animal and microbial systems, how they interact, and how an understanding of environment influences is key to effective and sustainable management of the biosphere. Topics will be introduced that will emphasise the specific importance of the major biological processes and through lectures, practicals and field trips, students will gain an in-depth understanding of basic plant, animal and microbial physiology, biochemistry, energy flows and biological interactions, and the importance of these in determining the resilience of organisms, communities, ecosystems and the biosphere. Students will be able to contextualize this knowledge so that they can 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). The unit will cover the structure and behaviour of organic and inorganic compounds relevant to chemical reactions in biological systems. The unit will introduce students to organic molecules (hydrocarbons, alcohols, aldehydes and ketones, aromatic compounds, organic acids) and inorganic chemistry (e.g. acid-base and redox reactions, solubility, metal complexes) as well as the structures and reactions of major biological macromolecules (e.g. carbohydrates, lipids, proteins and nucleic acids). In weeks 1-7, lectures, tutorials and laboratory work are conducted in co-operation with the School of Chemistry, Faculty of Science. In weeks 8-13, lectures, tutorials and laboratory work will be undertaken in the Faculty of Agriculture and Environment. Lectures, tutorials and laboratory work 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 through 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.

This unit of study is designed to develop an understanding of the structural and molecular principles that underlie the function of plants and how these principles relate to the use of plants by humans as sources of food, fibre and fuel.
The unit is a core unit for BScAgr students and an elective for BSc and other degree programs. It recognizes the specialized nature of plant anatomy and biochemistry and is a platform for students who wish to gain a sound knowledge of plant growth and development.
This unit covers the structure of plant cells and the anatomy of the major tissues and organs of plants. It also covers the biochemistry of the main carbohydrate, lipid, protein and nucleic acid constituents of plants, as well as the metabolic pathways that regulate plant growth and development.
At the completion of this unit students will be able to demonstrate theoretical knowledge of the structure and function of plants. Students will also be able to demonstrate abilities in the practice of laboratory methods used to analyse plants and the effective communication of experimental findings.

Students enrolled in this unit will gain research and enquiry skills through attendance at lectures and participation in laboratory classes and tutorials; information literacy and communication skills through the synthesis of information used to prepare practical reports; social and professional understanding by participation in group-work and assessments that seek to demonstrate the role of agriculture in the broader community.

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 practices and technologies to optimise and maintain fresh food product qualities. Students will develop the core skills required to determine and ensure that essential qualities are maintained during the handling, storage and marketing of perishable plant and animal foods. 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 for safety and the maximization of the consumer experience. Case study examples will be drawn from fruits and vegetables, dairy, meat and seafood products. Students will study food handling processes in order to be able to critically evaluate their performance. Industry quality assurance schemes and government regulations will be examined, with particular reference to food safety. The students will gain research, inquiry and communication skills through research-based group projects, laboratory reports and an oral 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 of study enables students to critically examine the theory and functions underpinning food supply chains in Australia and internationally, and the challenges facing their operation. Students are introduced to the theoretical background and historical development of logistics and supply chain management principles. On a basic level, this provides a framework by which to examine the respective roles of supply chain actors/stakeholders, supply chain dynamics, and supply chain performance. The unit is focused on food supply chains, which have unique product characteristics (esp. related to perishability and safety) and logistic requirements (e.g. transport and storage constraints). The unit is designed to develop students capacity to formulate supply chain strategies based on an understanding of market requirements or niches, taking into account market trends, policy environment, and environmental sustainability. On completion of this unit, students will understand and be able to explain the key theories in supply chain function, management and performance. They will understand the typical features of successful food supply chains, and be able to articulate innovative supply chain strategies based on critical evaluation of supply chain performance.

This unit of study is designed to develop the student's ability to critically examine and evaluate the production and management of animals used for food and fibre in Australia and internationally. The unit will focus on new and emerging issues in animal production, including productivity, welfare, remote monitoring and management, animals in the environment, and meeting specifications in an ever-evolving marketplace. The identification, selection and breeding of animals that are optimally suited to production systems is a focus. New thinking and innovations that are being used to address scientific, industry and social expectation challenges will be a feature of the unit and case studies will be used throughout to examine interactions between these factors and their impact on management practices. 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, and personal and intellectual autonomy through working in groups. At the successful completion of the unit, students will have the core knowledge and skills to enable them to lead developments in production animal industries in Australia and overseas.

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 (i.e., 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.

From the grinding of grains to the drying of meats, humans have been processing their food since the dawn of civilisation. Over the decades, many traditional processing methods have become industrialised, while new processing technologies have emerged, quietly revolutionising our food systems, diets and cultures. In this unit, students will study the biochemical transformations that take place during food processing operations and the key engineering principles underlying industrial food manufacture. Lectures and practical classes will cover applications in diverse food categories to link the theoretical content to an industrial context. After completion of this unit, students will be able to: (1) recognise common food processing operations of importance to food industry; (2) explain the underlying biochemical and physicochemical changes that occur during processing and relate these to end-product qualities; (3) demonstrate current techniques for measuring key biochemical and physicochemical transformations, monitoring processes, and evaluating end-product qualities; (4) appreciate fundamental engineering principles relevant to industrial food processing; and (5) apply an understanding of processing principles to design a processing solution that adds value to a basic food or beverage. The unit will include lectures, laboratory sessions, group work and visits to food processing facilities.

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. Students will examine processes in market trend analysis, product innovation, prototype development, product testing and the formal presentation of a new product. They will develop practical skills in product research and development through a group design project that will require application of product development principles and integration of knowledge regarding product specifications, ingredient interactions and food processing. Product quality, functionality, shelf-life, safety, nutritional and health implications are key considerations in the design process. This is an intensive unit taught as a series of workshops over the first four weeks of semester. It is designed to be taken as one of the final core units in the food science major of the BFoodAgrib as it integrates learnings from across the program and offers a great platform for exploration of product development ideas, that could potentially be expanded in 4th year research projects.

Humanity has made great progress towards a food secure world over the past several decades. Continuing this progress in a world where environmental constraints are becoming increasingly obvious is the next great challenge. The shortfalls in global food security are manifested in particular by the triple burden of malnutrition/undernutrition, micronutrient deficiencies, and obesity. In this unit, students will explore state-of-the-art research, analysis, and global visions for a food secure planet from a wide range of perspectives, including technological, biophysical, behavioural, economic, institutional, political, and social. The course ranges across disciplines and spatiotemporal scales to examine the synergies and trade-offs between human health, social, environmental, and economic objectives and outcomes. 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.

This unit of study is designed as a Work-Integrated Learning industry placement in the agri-food sector where students will consolidate and contextualise the knowledge and skills in applied science and business they have gained in Years 1-3 of the degree. Businesses and organisations that have agreed to host interns include small-medium enterprises (SMEs), large national and multinational companies; and government and non-government organisations with roles in the production, processing, distribution, marketing, research and development, policy-making or regulation of agri-food products. Students will further their learning through application of scientific and business concepts in an authentic practical setting, which will be selected where possible to align with their interests and career aspirations. Internships are established by the Faculty Internship Coordinator in consultation with students and host organisations to ensure that the aspirations and expectations of both are accommodated. Student learning outcomes will be achieved in several ways. First, pre-placement workshops on `soft skills¿ including inter-personal, communication and self-management skills will improve work-readiness and build student confidence. Throughout the industry placement, students will be offered mentoring by an assigned academic mentor through regular communication and a site visit during the 3rd week of placement. Finally, the assessment tasks have been designed to ensure that the internship is accompanied by continued development of research skills, reflective practice, critical thinking, analytical perspectives, reporting and presentation skills.

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.

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.

This is a core first year unit for the BEnvSys, BScAgr, BFoodAgrib, BVetBiol and BAnVetBioSc degrees. It provides the foundation quantitative and statistical skills that are needed in other units in the degrees and for further study in applied statistics. In the first portion of the unit the emphasis is on the role of statistics in scientific research, describing data and its variability, and probability. In the second part the focus is on sample designs and 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. The final part of the unit 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.

This unit of study is designed to give an understanding of some basic economic principles and to introduce the characteristics of the economic environment in which Australian agriculture operates. Topics to be covered include the structure, nature and history of the agricultural industries in Australia; agricultural adjustment in the world economy; introductory principles of production economics and farm management; elementary price theory and the factors affecting the demand, supply and prices of agricultural commodities.

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 through an accounting lens.

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 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.

This unit of study enables students to critically examine the theory and functions underpinning food supply chains in Australia and internationally, and the challenges facing their operation. Students are introduced to the theoretical background and historical development of logistics and supply chain management principles. On a basic level, this provides a framework by which to examine the respective roles of supply chain actors/stakeholders, supply chain dynamics, and supply chain performance. The unit is focused on food supply chains, which have unique product characteristics (esp. related to perishability and safety) and logistic requirements (e.g. transport and storage constraints). The unit is designed to develop students capacity to formulate supply chain strategies based on an understanding of market requirements or niches, taking into account market trends, policy environment, and environmental sustainability. On completion of this unit, students will understand and be able to explain the key theories in supply chain function, management and performance. They will understand the typical features of successful food supply chains, and be able to articulate innovative supply chain strategies based on critical evaluation of supply chain performance.

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.

Humanity has made great progress towards a food secure world over the past several decades. Continuing this progress in a world where environmental constraints are becoming increasingly obvious is the next great challenge. The shortfalls in global food security are manifested in particular by the triple burden of malnutrition/undernutrition, micronutrient deficiencies, and obesity. In this unit, students will explore state-of-the-art research, analysis, and global visions for a food secure planet from a wide range of perspectives, including technological, biophysical, behavioural, economic, institutional, political, and social. The course ranges across disciplines and spatiotemporal scales to examine the synergies and trade-offs between human health, social, environmental, and economic objectives and outcomes. 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.

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.

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.

Building on the fundamentals of biology introduced in 1st semester biology (BIOL1001 or equivalent), this unit runs alongside 2nd semester chemistry where students learn the fundamentals of organic chemistry and the major biomolecules. In this unit, students will gain an understanding of how biological processes and systems function. Students will be introduced to the major plant, animal and microbial systems, how they interact, and how an understanding of environment influences is key to effective and sustainable management of the biosphere. Topics will be introduced that will emphasise the specific importance of the major biological processes and through lectures, practicals and field trips, students will gain an in-depth understanding of basic plant, animal and microbial physiology, biochemistry, energy flows and biological interactions, and the importance of these in determining the resilience of organisms, communities, ecosystems and the biosphere. Students will be able to contextualize this knowledge so that they can 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). The unit will cover the structure and behaviour of organic and inorganic compounds relevant to chemical reactions in biological systems. The unit will introduce students to organic molecules (hydrocarbons, alcohols, aldehydes and ketones, aromatic compounds, organic acids) and inorganic chemistry (e.g. acid-base and redox reactions, solubility, metal complexes) as well as the structures and reactions of major biological macromolecules (e.g. carbohydrates, lipids, proteins and nucleic acids). In weeks 1-7, lectures, tutorials and laboratory work are conducted in co-operation with the School of Chemistry, Faculty of Science. In weeks 8-13, lectures, tutorials and laboratory work will be undertaken in the Faculty of Agriculture and Environment. Lectures, tutorials and laboratory work 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 of study is designed to develop an understanding of the structural and molecular principles that underlie the function of plants and how these principles relate to the use of plants by humans as sources of food, fibre and fuel.
The unit is a core unit for BScAgr students and an elective for BSc and other degree programs. It recognizes the specialized nature of plant anatomy and biochemistry and is a platform for students who wish to gain a sound knowledge of plant growth and development.
This unit covers the structure of plant cells and the anatomy of the major tissues and organs of plants. It also covers the biochemistry of the main carbohydrate, lipid, protein and nucleic acid constituents of plants, as well as the metabolic pathways that regulate plant growth and development.
At the completion of this unit students will be able to demonstrate theoretical knowledge of the structure and function of plants. Students will also be able to demonstrate abilities in the practice of laboratory methods used to analyse plants and the effective communication of experimental findings.

Students enrolled in this unit will gain research and enquiry skills through attendance at lectures and participation in laboratory classes and tutorials; information literacy and communication skills through the synthesis of information used to prepare practical reports; social and professional understanding by participation in group-work and assessments that seek to demonstrate the role of agriculture in the broader community.

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 practices and technologies to optimise and maintain fresh food product qualities. Students will develop the core skills required to determine and ensure that essential qualities are maintained during the handling, storage and marketing of perishable plant and animal foods. 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 for safety and the maximization of the consumer experience. Case study examples will be drawn from fruits and vegetables, dairy, meat and seafood products. Students will study food handling processes in order to be able to critically evaluate their performance. Industry quality assurance schemes and government regulations will be examined, with particular reference to food safety. The students will gain research, inquiry and communication skills through research-based group projects, laboratory reports and an oral presentation. Personal and intellectual autonomy will be developed through group and individual work.

This unit of study is designed to develop the student's ability to critically examine and evaluate the production and management of animals used for food and fibre in Australia and internationally. The unit will focus on new and emerging issues in animal production, including productivity, welfare, remote monitoring and management, animals in the environment, and meeting specifications in an ever-evolving marketplace. The identification, selection and breeding of animals that are optimally suited to production systems is a focus. New thinking and innovations that are being used to address scientific, industry and social expectation challenges will be a feature of the unit and case studies will be used throughout to examine interactions between these factors and their impact on management practices. 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, and personal and intellectual autonomy through working in groups. At the successful completion of the unit, students will have the core knowledge and skills to enable them to lead developments in production animal industries in Australia and overseas.

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 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 (i.e., 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. Students will examine processes in market trend analysis, product innovation, prototype development, product testing and the formal presentation of a new product. They will develop practical skills in product research and development through a group design project that will require application of product development principles and integration of knowledge regarding product specifications, ingredient interactions and food processing. Product quality, functionality, shelf-life, safety, nutritional and health implications are key considerations in the design process. This is an intensive unit taught as a series of workshops over the first four weeks of semester. It is designed to be taken as one of the final core units in the food science major of the BFoodAgrib as it integrates learnings from across the program and offers a great platform for exploration of product development ideas, that could potentially be expanded in 4th year research projects.

From the grinding of grains to the drying of meats, humans have been processing their food since the dawn of civilisation. Over the decades, many traditional processing methods have become industrialised, while new processing technologies have emerged, quietly revolutionising our food systems, diets and cultures. In this unit, students will study the biochemical transformations that take place during food processing operations and the key engineering principles underlying industrial food manufacture. Lectures and practical classes will cover applications in diverse food categories to link the theoretical content to an industrial context. After completion of this unit, students will be able to: (1) recognise common food processing operations of importance to food industry; (2) explain the underlying biochemical and physicochemical changes that occur during processing and relate these to end-product qualities; (3) demonstrate current techniques for measuring key biochemical and physicochemical transformations, monitoring processes, and evaluating end-product qualities; (4) appreciate fundamental engineering principles relevant to industrial food processing; and (5) apply an understanding of processing principles to design a processing solution that adds value to a basic food or beverage. The unit will include lectures, laboratory sessions, group work and visits to food processing facilities.