Backward journeys of food in the market. The course covers how food arrives at end users from the beginning, starting at farms and going backward in the sequence, exploring how science and technology are involved. This includes, for example, how food is stored on shelves, the management of food on shelves, delivery of food products from factories, food production on an industrial scale, preparation and preservation of raw materials for food production, delivery of raw materials from farms to factories, animal and crop production, harvesting processes, and obtaining animal and crop breeds. The emphasis is also on how food can be obtained from multiple production approaches such as safe agriculture and organic agriculture. The course highlights the fact that science and technology are involved in all processes and management. Furthermore, it emphasizes leading students to identify opportunities and risks in food supply chains and food businesses. It covers the evolution of technology and innovation involved, the effects of global changes on food businesses, and relevant regulations. This course serves as a brief introduction to the 4-year program.
Course Learning Outcomes (CLOs):
Upon successful completion of this course, students must be able to:
- Understand an overview of the food production chain and its significance in Food and Agriculture Business.
- Explain the linkages of science and technology in the food production chain and Agribusiness.
- Identify the opportunities and risks in the food production chain within the realm of food and agriculture.
