AGRIBUS 7055 - Global Food and Agricultural Markets
North Terrace Campus - Trimester 3 - 2018
General Course Information
Course Code AGRIBUS 7055 Course Global Food and Agricultural Markets Coordinating Unit Centre for Global Food and Resources Term Trimester 3 Level Postgraduate Coursework Location/s North Terrace Campus Units 3 Contact Taught as an intensive Available for Study Abroad and Exchange Y Assumed Knowledge Basic understanding of Agriculture & food production &/or business principles Course Description International food and agricultural markets have changed dramatically over the last several decades due to technological change, increased international trade, industry integration, consolidation and regulation, and issues such as increasing disposable incomes, food safety and environmental concerns. The agri-food system has evolved from producing and selling primarily homogeneous agricultural commodities to focusing more on value-adding, differentiation and coordination with other firms in the food chain. In order to remain competitive, some agribusiness firms are developing more of a marketing orientation, focusing increasingly on product development to meet heterogeneous consumer preferences and distinct market segments. The dynamic and increasingly global nature of food systems increases the need for sophisticated skills in market analysis, market planning and marketing management. This course approaches global food and agricultural marketing from a managerial perspective. The unique technical aspects of food and agricultural production, processing, distribution, wholesaling and markets are integrated with business marketing principles and strategy. Students will gain an understanding of the unique and changing structural, institutional, organizational and political aspects of food chains, as well as the fundamental economic theories and concepts necessary for analysis of global food and agricultural markets. Business marketing principles are then applied with strategic marketing extensions, and a focus on the final consumer of food products.
Course Coordinator: Dr Di Zeng
Name: Dr. Di Zeng Location: Room 6.24, Level 5 Nexus 10 Telephone: 8313 6226 (work, email preferred) Email: firstname.lastname@example.org Consultation hours: By appointment, please email
The full timetable of all activities for this course can be accessed from Course Planner.
Course Learning Outcomes
On successful completion of this course, students will be able to:
- Describe the mechanisms of and factors affecting market demand and supply;
- Identify the trends and socioeconomic mechanisms in global food markets;
- Analyse market opportunities/threats for rising agribusinesses;
- Apply basic economic and financial methods to address food market/marketing issues.
University Graduate Attributes
This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:
University Graduate Attribute Course Learning Outcome(s) Deep discipline knowledge
- informed and infused by cutting edge research, scaffolded throughout their program of studies
- acquired from personal interaction with research active educators, from year 1
- accredited or validated against national or international standards (for relevant programs)
1,2,3,4 Critical thinking and problem solving
- steeped in research methods and rigor
- based on empirical evidence and the scientific approach to knowledge development
- demonstrated through appropriate and relevant assessment
1,2,3,4 Teamwork and communication skills
- developed from, with, and via the SGDE
- honed through assessment and practice throughout the program of studies
- encouraged and valued in all aspects of learning
1,2,3,4 Career and leadership readiness
- technology savvy
- professional and, where relevant, fully accredited
- forward thinking and well informed
- tested and validated by work based experiences
1,2,3,4 Intercultural and ethical competency
- adept at operating in other cultures
- comfortable with different nationalities and social contexts
- Able to determine and contribute to desirable social outcomes
- demonstrated by study abroad or with an understanding of indigenous knowledges
2,3,4 Self-awareness and emotional intelligence
- a capacity for self-reflection and a willingness to engage in self-appraisal
- open to objective and constructive feedback from supervisors and peers
- able to negotiate difficult social situations, defuse conflict and engage positively in purposeful debate
Required ResourcesIt is recommended that student also read, view or listen to other material on the topic so they can bring different points of view to class discussions.
Recommended ResourcesPlease refer to MyUni
Online LearningPlease refer to MyUni
Learning & Teaching Activities
Learning & Teaching ModesThe course will use a participatory approach. Students are expected to attend all lectures and engage positively. The 6-hour lecture will use a combination of a regular lecture format, case studies and classroom discussions. The course will make extensive use of MyUni. Students will need check MyUni and their email account regularly.
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.The University expects full-time students (i.e. those taking 12 units per semester) to devote a total of 48 hours per week to their studies. This means students will need to work intensively during the 3-week course.
Learning Activities Summary
Learning Activities Related Learning Outcomes Lectures 1,2,4 Case studies 1,2,4 Classroom discussions 3,4 Learning Activities Schedule Topics I. Market essentials
- What is a market?
- Economic analysis of agricultural and food markets
- The demand side: food consumption
- The supply side: agricultural production
II. Overview of the global food markets
- Alighment of demand and supply
- Agricultural development and food security
- Environmental markets
- International trade of agricultural products
III. Regional agricultural and food markets
- Affluent nations
- Developing economies
- Asian Pacific countries
- Interregional differences and simialrities
IV. Agribusiness and agricultural marketing
- The rise of agribusiness
- Agribusiness organisation
- Agricultural and food marketing
- Business location
V. Agribusiness management
- The role of agribusiness manager
- Financial management
- Operations management
- Human resources management
VI. Strategic behavior of agribusiness
- Strategic market planning
- Agribusiness investment decisions
- Course review
- Final Examination
The University's policy on Assessment for Coursework Programs is based on the following four principles:
- Assessment must encourage and reinforce learning.
- Assessment must enable robust and fair judgements about student performance.
- Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
- Assessment must maintain academic standards.
Assessment Task Task Type Due Weighting Learning Outcome Classroom discussion Individual/Group NA 24% 3,4 Assignment Individual Multiple dates to be annouced after each session 50% 1,2,3,4 Final test Individual Last teaching session 26% 1,3,4 Total 100%
Assessment DetailThe outcome of the course will be assessed jointly in three aspects:
- Classroom discussion (24%) include: 1) attendance in all teaching sessions (10%), where one absent day deducts 2 marks out of 10; 2) participation in small group learning activities (mini projects, 5-10 minutes each), and 3) oral presentations of group findings.
- There are five independent assignments (10 marks each, 50% total). The due date varies and will be annouced each assignment is handed out. Note that 2 marks deduction (out of the marks for each assignment) will be given for every working day elapsed after the deadline.
- Final test (26%) is a one-hour exercise where the students apply their learned knowledge and skills to solve some practical problems.
SubmissionAll submission of assignments needs to be through MyUni.
Note that two marks deduction (out of the marks for each assignment) will be given for every working day elapses after the deadline.
Grades for your performance in this course will be awarded in accordance with the following scheme:
M10 (Coursework Mark Scheme) Grade Mark Description FNS Fail No Submission F 1-49 Fail P 50-64 Pass C 65-74 Credit D 75-84 Distinction HD 85-100 High Distinction CN Continuing NFE No Formal Examination RP Result Pending
Further details of the grades/results can be obtained from Examinations.
Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.
Final results for this course will be made available through Access Adelaide.
The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.
SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
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