Introduction to the Sustainability of Food Production
A.Y. 2024/2025
Learning objectives
The teaching course contributes to the learning objectives of the undergraduate programme in Sustainable Food Science and Technology and is aimed at providing students with the basic knowledge necessary to understand food products, from raw materials to waste, including production, transformation, preservation and distribution of food, looking at the entire food system from a sustainability perspective.
Expected learning outcomes
At the end of the teaching course, the student will have acquired preliminary knowledge and basic understanding of the food system and of sustainability of food production. The student must be able to briefly describe specific examples of food products using a holistic approach, i.e. one that takes into account the knowledge and information coming from the various sectors of the Food Science and Technology area. This knowledge will represent the knowledge base to evaluate, make or direct choices of production, processing, preservation and recovery of food products.
Lesson period: First semester
Assessment methods: Giudizio di approvazione
Assessment result: superato/non superato
Single course
This course can be attended as a single course.
Course syllabus and organization
Educational website(s)
Professor(s)
Reception:
By appointment
Office (Building 21040 - entrance below the metallic staircase to Aula 4 - ground floor)