Introduction to the Sustainability of Food Production

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.

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.