Humans are not ready for what humanity has created By 2020, chronic diseases will account for almost three-quarters of all deaths worldwide. This is a result of malnutrition in today’s food environment. The food industry takes advantage of predisposed human preferences for sugar, salt, and fat. This creates the necessity for individual willpower and habit control and leads to decision fatigue of healthy food choices in our already busy lives. The critical issue is that we as humans are not biologically ready for what is offered to us today. Situated between nutrition science and human psychology, this project aims to critique the food industry and our interactions with food by reflecting on human weaknesses and habits. A combination of human centered design and critical design allows this project to address this issue through communicating the needs of what might have to happen if our behavior and environment do not change. This project is meant to create a critical reflection around our personal rela­tionship to our own body with the hopes that this may lead to an individual awareness of our own food relationship. How might we enable humans to catch up with the food environment today?

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The purpose of this research is to study how the gold production industry has managed the process of hedging, or the forward selling of gold production. This particular research project will review the academic literature on the determinants to hedging and, from an empirical study, find what the industry's management has actually practiced over the last two decades. -- p. 1. / Thesis (DBA(DoctorateofBusinessAdministration))--University of South Australia, 2004.

Thesis (MProjectManagement)--University of South Australia, 2004.

Thesis (MProjMgmt)--University of South Australia, 1998

Thesis (PhD)--University of South Australia, 1996

Thesis (MAppSc Project Man) -- University of South Australia, 1993