Food Systems – Bachelor of Impact and Innovation

Application of a broad range of business concepts - economic, financial and marketing - to international agri-food business and marketing. Emphasis is placed on international consumers and agri-food exports, including external environment, terms of trade, transportation, packaging, documentation, methods of payment, risk management and negotiation.

A study of integrated business operations with sustainability as an integrating theme. Interdisciplinary perspectives will highlight the interconnections of environmental, social, cultural, and ethical concerns in business operations. Contemporary challenges will be examined through the lens of a range of organisations and business sectors.

This course explores the food chain, from production, through consumption, to exchange. It considers the ways in which food is implicated in the reproduction of identities and inequalities.

Grounded in kaupapa Māori principles and values this course interrogates relationality and place-based systems from an indigenous perspective. Drawing on a kaupapa Māori values framework, students explore how colonial worldviews that elevate extraction, ownership and short-term profit over reciprocity and responsibility have displaced Māori and indigenous knowledge place based systems that sustained planetary balance and health. The course advocates restoring relationality and how to be in relationship with place beginning locally and extending globally through comparative indigenous perspectives.

The impact of food policy, marketing and nutrition promotion on behavioural aspects of food choice. Nutrition communication and health promotion measures to influence nutritional status will be covered, including models of food choice. Examples will be drawn from health promotion initiatives in New Zealand, related to a range of socio-cultural groups. Food insecurity and food politics will also be included.

Introduces students to the key issues surrounding the preparation, handling and delivery of safe food, and applications of food safety, HACCP, inspection and assessment techniques, food legislation and common problems, will be examined. Will include a study of relevant organisations involved in the food industry.

An introduction to the fundamental technology and engineering skills required for professional engineers and technologists. Students will develop practical skills to design and solve engineering and technology problems carrying out simple design projects and creating new innovative solutions. Projects will include consideration of cultural, ethical and safety aspects and students will develop skills to effectively communicate design solutions.

This course examines the principles and practices of sustainable food systems, focussing on the interconnectedness of food production, distribution, and consumption. Students explore how environmental, social, and economic pressures influence the sustainability and resilience across food systems. Case studies from Aotearoa New Zealand and the Pacific provide real world opportunities to evaluate strategies that support more sustainable and resilient food system outcomes.