Food and Agribusiness
About the stream and program
The Food and Agribusiness stream will equip you with a solid grounding in the underpinning science of food products and processes, combined with studies of the business or economics environment that drive commercial processes and decisions.
The stream will develop your analytical, problem-solving and research skills, as well as contextual knowledge of food and agribusiness, with a strong emphasis on industry relevance and engagement. There is a high demand in the food and agribusiness sector for tertiary graduates to enter skilled employment and support productivity, research and innovation. The Food and Agribusiness stream offers a good foundation for such roles.
Requirements for completion
The Food and Agribusiness stream is 156 credit points, consisting of:
(i) 6 credit points of 1000-level degree core units
(ii) 6 credit points of 2000-level degree core units
(iii) A 96 credit point program in Food and Agribusiness
(iv) A major from Table S in one of the following:
- Agricultural and Resource Economics
- Accounting
- Banking
- Business Analytics
- Business Information Systems
- Business Law
- Economics
- Economic Policy
- Econometrics
- Finance
- Financial Economics
- Industrial Relations and Human Resource Management
- International Business
- Management or
- Marketing
The program in Food and Agribusiness requires 96 credit points, consisting of:
(i) 6 credit points of 1000-level program core units
(ii) 6 credit points of 2000-level program core units
(iii) 24 credit points of 4000-level core units
(iv) 6 credit points of 4000-level internship units
(v) 6 credit points of 4000-level advanced coursework units
(vi) A 48 credit point major in Food Science
First year
Core to Food Science Major: BIOL1XX7 From Molecules to Ecosystems, CHEM1XX1 Chemistry 1A
Core to Program: ENVI1003 Global Challenges: Food, Water, Climate
Core to Stream: ENVX1002 Introduction to Statistical Methods
The first year of Food and Agribusiness includes fundamental studies in biology, chemistry, statistics, and business or economics. The program core unit will help to situate your studies in the context of global challenges in sustainable food and resource management.
Students also complete electives and 1000-level units towards their Table S major.
Second year
Core to Major: FOOD2000 Principles of Food Science, BCMB2X01 Biochemistry and Molecular Biology
Core to Program: ITLS2000 Managing Food and Beverage Supply Chains
Core to Stream: ENVX2001 Applied Statistical Methods
The second year of Food and Agribusiness includes studies in food science and supply chain management. You undertake further studies in statistics and your business or economics major. In addition, you study biochemistry and molecular biology, which links food to human health and nutrition.
Students also complete electives and 2000-level units towards their Table S major.
Third year
Core to Major: FOOD3000 Food Quality and Safety, FOOD3001 Food Processing and Value Adding, FOOD3002 Chemistry and Biochemistry of Foods, and FOOD3888 Food Product Development or SCPU3001 Science Interdisciplinary Project
The third year of Food and Agribusiness includes studies in food processing, food chemistry and biochemistry, and food quality and safety. You also take an interdisciplinary project unit on Food Product Development or an approved SCPU3001 project.
Students also complete electives and 3000-level units towards their Table S major.
Fourth year
Core to Program: AFNR4101 Research Project A (12cp), AFNR4102 Research Project B (12cp), FOOD4000, FOOD4001 Industry Internship
The fourth year of Food and Agribusiness includes a major research project completed as a 12cp unit per semester over two semesters. You also undertake an industry internship, advanced food science coursework, and complete your business or economics major.
Advanced Coursework
The Bachelor of Advanced Studies advanced coursework option consists of 48 credit points, with a minimum of 24 credit points at 4000-level or above. Of these 24 credit points, you must complete a project unit of study worth at least 12 credit points. Advanced coursework will be included in the table for 2020.
Honours
Meritorious students in the Bachelor of Science/Bachelor of Advanced Studies may apply for admission to Honours within a subject area of the Bachelor of Advanced Studies. Admission to Honours requires the prior completion of all requirements of the Bachelor of Science, including Open Learning Environment (OLE) units. If you are considering applying for admission to Honours, ensure your degree planning takes into account the completion of a second major and all OLE requirements by the end of your Honours year.
Unit of study requirements for Honours in the area of Food and Agribusiness: completion of 24 credit points of project work and 12 credit points of coursework. Honours units of study will be available in 2020.
Contact and further information
W http://sydney.edu.au/science/life-environment/
E
T +61 2 9351 5819
School of Life and Environmental Sciences
Level 5, Carslaw Building F07
University of Sydney NSW 2006
Dr Kim-Yen Phan-Thien
T +61 2 8627 1049
E
Learning Outcomes
Students who graduate from Food and Agribusiness will be able to:
- Exhibit a broad and coherent body of knowledge in scientific concepts and methodologies and apply these within the context of food science.
- Exhibit deep knowledge of the principles and concepts in commerce within the context of food and agribusiness, with specialist knowledge in one area.
- Integrate knowledge of agricultural and business practices to describe food and agribusiness supply chains.
- Integrate and apply food science knowledge and research skills to industry practice.
- Source, collate, critically evaluate and synthesise information from independent empirical data, industry resources and scholarly literature in food science.
- Communicate concepts and findings in food science through a range of modes for a variety of purposes and audiences, using evidence-based arguments that are robust to critique.
- Explain the role and relevance of food production processes to society and evaluate the social impact of changes in practice.
- Evaluate how biophysical, economic, social and policy drivers underpin and influence food production, management and business practices.
- Examine contemporary and emerging trends in food processing, production and quality assurance systems, identifying and exploring new opportunities and solving problems in food and agribusiness.
- Address authentic problems in food and agribusiness, working professionally and responsibly, with consideration of cross-cultural perspectives, within collaborative, interdisciplinary teams.
- Develop a comprehensive understanding of regulatory and ethical frameworks relevant to food and agribusiness industry practice.