Courses

Sustainability and Food

General

Course Contents

  • Food security.
  • Effect of climate change to food availability.
  • Philosophy of sustainable use of the raw materials.
  • Principles of circular economy.
  • Case studies.
  • Examples of raw materials misuse.

Educational Goals

Specific outcomes:

  • Knowledge of sustainable viability of raw food resources.
  • Understanding of the principles of the circular economy.
  • Applications of circular economy on food and food packaging.
  • Ability to analyse cases of sustainable use of raw materials and of circular economy.
  • Obtaining knowledge on cases of inappropriate use of raw materials.

General Skills

  • To search, analyse and synthesise data and information with the use of appropriate technologies.
  • To promote free, creative and inductive thought.
  • To work in an interdisciplinary environment.
  • Autonomous working.
  • Teamworking.

Teaching Methods

Face to face:

  • Classroom teaching.

Use of ICT means

  • Projecton-based computer presentations.
  • Notes and solved exercises in electronic form.
  • Multimedia usage.
  • Uploading of teaching material and communication with the students in electronic teaching platforms.

Teaching Organization

ActivitySemester workload
Lectures100
Total100

Students Evaluation

  • Written examinations with essay / assignments.

The assessment criteria are presented and analysed to the students at the beginning of the semester.

Recommended Bibliography

  1. FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS (2018) TRANSFORMING FOOD AND AGRICULTURE TO ACHIEVE THE SUSTAINABLE DEVELOPMENT GOALS (SDGs).
  2. European Commission-Directorate-General for Research and Innovation Directorate I — Climate Action and Resource Efficiency Unit I.2 — Eco-innovation (2019)  A circular economy for plastics – Insights from research and innovation to inform policy and funding decisions.
  3. TIM LANG AND DAVID BARLING (2012) Food security and food sustainability: reformulating the debate. The Geographical Journal . Royal Geographical Society, UK.
  4. BARILLA Center for Food & Nutrition: FIXING FOOD 2018.  BEST PRACTICES TOWARDS THE SUSTAINABLE DEVELOPMENT GOALS.