Food and Agribusiness

About the stream and program

The Food and Agribusiness stream will equip you with a solid grounding in the science underpinning food components, processing, quality and safety, combined with studies of the business or economics environment that drives commercial processes and decisions in agribusiness.

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 an excellent foundation for such roles.

Requirements for completion

The Food and Agribusiness stream and program requirements are listed in the Food and Agribusiness unit of study table.

Contact and further information

W http://sydney.edu.au/science/life-environment/
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Associate Professor Thomas Roberts
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Learning Outcomes

Students who graduate from Food and Agribusiness will be able to:

1. Exhibit a broad and coherent body of knowledge in scientific concepts and methodologies and apply these within the context of food science.
2. Exhibit deep knowledge of the principles and concepts in commerce within the context of food and agribusiness, with specialist knowledge in one area.
3. Integrate knowledge of agricultural and business practices to describe food and agribusiness supply chains.
4. Integrate and apply food science knowledge and research skills to industry practice.
5. Source, collate, critically evaluate and synthesise information from independent empirical data, industry resources and scholarly literature in food science.
6. 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.
7. Explain the role and relevance of food production processes to society and evaluate the social impact of changes in practice.
8. Evaluate how biophysical, economic, social and policy drivers underpin and influence food production, management and business practices.
9. 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.
10. Address authentic problems in food and agribusiness, working professionally and responsibly, with consideration of cross-cultural perspectives, within collaborative, interdisciplinary teams.
11. Develop a comprehensive understanding of regulatory and ethical frameworks relevant to food and agribusiness industry practice.