Introduction to the Sustainability of Food Production

The course aims to provide students with the basic knowledge necessary to understand sustainable food production, contributing to the educational objectives of the degree program in Science and Technology for Sustainable Food. Students will acquire this knowledge through lectures, during which, following an introductory part, specific case studies will be addressed with the valuable contribution of the business sector. This approach will enable students to gain an initial understanding of the entire food system from a sustainability perspective, covering topics and themes (from raw materials to waste, including food production, processing, preservation, and distribution) that will be explored in greater depth later in the degree program.

At the end of the course, students will have acquired preliminary knowledge and a basic understanding of the food system and the sustainability of food production. Students will be expected to provide specific examples of food products, describing them using a holistic approach, which considers knowledge and information from various sectors within the field of Food Science and Technology. This knowledge will form the foundational basis for evaluating, making, or guiding decisions regarding the production, processing, preservation, and recovery of food products.