AGRIBUS 7059 - Experiences and Insights in Agri-food Systems

North Terrace Campus - Trimester 1 - 2021

AGRIBUS 7059 is an elective course in the Faculty of Professions and is targeted to students who want to gain practical experience with leading agribusiness firms in South 最新糖心Vlog. Students will be introduced to some key principles around understanding value chains & industry networks, focusing on end consumers & market requirements, innovation, business to business collaboration & competition and an overview of the South 最新糖心Vlogn food industry. On the field trips to a variety of local agribusiness firms, senior company managers will present on their business strategy, challenges and opportunities, before allowing interactive discussion and questions from the students. This course is designed to give students a competitive edge by not just explaining the background theory but by exposing them to the practicalities of running a successful agribusiness firm in today's global marketplace.

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Course Details

Course Code	AGRIBUS 7059
Course	Experiences and Insights in Agri-food Systems
Coordinating Unit	Centre for Global Food & Resources
Term	Trimester 1
Level	Postgraduate Coursework
Location/s	North Terrace Campus
Units	3
Contact	Week-long intensive
Available for Study Abroad and Exchange	N
Assumed Knowledge	Recommended to take in the second half of your program. Basic business principles assumed, but not necessary
Quota	20 due to bus logistical constraints.
Assessment	Assignments, presentation, participation

Course Staff

Course Coordinator: Dr Craig Johns

Name: Mr Craig Johns
Role: Course Coordinator
Location: Level 6, Nexus 10
Telephone: 8313 6765
Email: craig.johns@adelaide.edu.au

Name: Mr Theo Simos
Role: Lecturer
Location: Level 6, Nexus 10
Telephone: 83139135
Email: theo.simos@adelaide.edu.au

Course Timetable

The full timetable of all activities for this course can be accessed from .

Course Learning Outcomes

1. Identify and interpret the nature of business challenges and opportunities.
2. Communicate research findings in a professionally relevant manner (written and oral).
3. Differentiate the characteristics of different business strategies and the variability associated with agribusiness value chains.

最新糖心Vlog Graduate Attributes

This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

最新糖心Vlog 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)	1,3
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
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	2
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
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	1, 2, 3
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	1, 2, 3

Learning Resources

Required Resources

Reading list:

* Fearne A. 2009, Sustainable Food and Wine Value Chains (final report), Government of South 最新糖心Vlog, Adelaide. http://www.thinkers.sa.gov.au/thinkers/fearne/report.aspx

* McKinsey Report, Compete to Prosper: Improving 最新糖心Vlog’s global competitiveness

* Protected Cropping – Overview of the 最新糖心Vlogn protected Cropping Industry, Agribusiness Summit

* Scorecard Paper – Measuring the Value of the Food Industry – A Revenue Approach as applied to SA

* Foodmap freshlogic – An analysis of the 最新糖心Vlogn food supply chain

* Foodmap – A comparative analysis of the 最新糖心Vlogn food distribution channels

* Students will need to research each of the companies we are visiting by reviewing their company websites and social media
strategies including facebook and twitter.

* Students are also expected to read widely including agribusiness and general business journals, 最新糖心Vlogn government, industry association websites as well as recent newspapers to get background on 最新糖心Vlogn agribusiness.

Learning & Teaching Modes

The course will involve a structured lecture format on day 1 to introduce themes and explain the structure of the week. The following 3 days will be spent in the field visiting and interacting with local agribusiness firms. The final day will include small group presentations and an introduction to the written assignment.

In addition to the formal contact time, students will need to allocate non-contact time for a range of activities which may include, but are not limited to; suggested readings, assessment tasks, note taking, revision, research and informal discussions with other students.

Active participation by all students in discussions, asking questions and debating issues and ideas will be a vital part of the learning experience of all students. This course has been designed to encourage and facilitate students not only learning from their readings and the lecturer but also from each other and the businesses visited.

Workload

The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

Students in this course are expected to attend all classes throughout the intensive week long course and to do the background
reading and assignment tasks. Overall, student should expect to devote a minimum of 40 contact hours and 120 non-contact hours to study in this course.

Learning Activities Summary

Day	Activity	Lecture Notes and Topics	Learning Outcomes
1	Lecture	Course overview. Introduction to the principles of understanding value chains & industry networks, focusing on end consumers & market requirements, innovation, business to business collaboration & competition and an overview of the South 最新糖心Vlogn food industry.	1
2,3,4	Field visits	Agribusiness tours, company presentations on their business strategy, challenges and opportunities before allowing intereactive discussion and questions from the students.	1, 2
5	Lecture	Summarise and interpret the experience and insights gained in the field through group presentations. Introduction of written assignment.	1

The 最新糖心Vlog'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 Summary

Assessment Task	Task Type	Due	Length	Weighting	Learning Outcome
Active participation	Individual	ongoing	N/A	10%	1-3
Group presentations	Collaborative	Friday session		30%	1-3
Written assignment	Individual	CBO Friday, 3 weeks after group presentations	2000 words or less	60%	1-3
Total				100%

Assessment Detail

Details of specific assessment criteria will be provided and discussed in class.

Active participation
The active participation will be assessed across the 5 day intensive course with particular attention on the field days to gauge the interaction and understanding of the students during group discussions and question time.

It is expected that all students will:

1. ask thoughtful and informed questions

2. share their own knowledge and experiences with other students through discussion and debate

3. listen attentively and respectfully to others when they speak

4. use appropriate and respectful language when speaking to others

Participation will not be assessed on quantity other than to the extent that everyone is expected to contribute to discussions on a daily basis. Rather evidence of reflection, readings, interpretation, evaluation and analysis will be valued.

Group presentation
The group presentations will be assessed on the collaborative effort of the group. Specifically groups will be assessed on whether the group worked effectively in collaboration, the content of the presentation and how it is professionally communicated
back to the class.

Written assignment
The written assignment will be a take-home individual assessment designed to gauge how well students have understood the concepts presented and interpreted the information from the agribusinesses involved.

The written assignment will be in the form of a report based on observations during the field trip, comparing theory and practice, and may draw on students’ relevant experience.

Submission

Assignments must be submitted in:

1. Softcopy through Turnitin on MyUni

Your assignment MUST include the GF assignment cover sheet which can be downloaded from MyUni under “Assignments”. Each page must be numbered with your student ID and name.

All assignments must be presented professionally with clear headings, appropriate referencing and using one and a half spacing.

Extensions will only be granted if requests are received in writing to the course coordinator at least 24 hours before the final due date unless they are requested on medical or compassionate grounds and are supported by appropriate documents.

Please contact the course coordinator, preferably by email, at any time to make an appointment for assistance or guidance in relation to course work, assignments or any concerns that may arise. Assignments will normally be returned two weeks after they have been submitted.

Course Grading

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 .

Student Feedback

The 最新糖心Vlog 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 最新糖心Vlog 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.
Student Support
Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
Fraud Awareness

Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student鈥檚 disciplinary procedures.

The 最新糖心Vlog of Adelaide is committed to regular reviews of the courses and programs it offers to students. The 最新糖心Vlog of Adelaide therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.

Authorised by:	Deputy Vice-Chancellor and Vice-President (Academic)
Maintained by:	Course Outlines Administrator

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