Sustainability of Food Products Production and Distribution Systems
A.Y. 2018/2019
Learning objectives
The main learning objective of this course is to provide basic knowledge in order to evaluate properly the sustainability of food products and processes and to plan and design useful measures for increasing it.
Expected learning outcomes
The skills acquired will make the student able to make choices or to direct the production, packaging and distribution of food and drinks, as more aware of the problems and special needs of sustainable development. The student will therefore be able to use the most appropriate institutional and regulatory references and will have specific expertise on tools for assessment and quantification of energy and environmental loads and potential impacts associated with products and processes throughout the entire food chain, from acquisition of raw materials to end of life.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Lesson period
Second semester
Course syllabus
The concept of sustainability and its evolution through time: environmental, social and economic sustainability. Who is responsible for sustainability: the national and international actors; Internet resources and documents, a new profession in "Sustainability Management". Regulatory, mandatory and voluntary, for sustainability, and environmental protection. The environmental dimension of the Food Industry: Environmental Indicators in the production and distribution of food and beverages. Case study and real experiences. Specialized seminars offered by other teachers and outside experts. Tools (methodological and technological) in support of strategic and operational decisions for the realization of sustainable food: EIA (environmental impact assessment), LCA (life cycle assessment), Compass (Comparative Packaging Assessment), Piquet (packaging quick impact evaluation tool ). Case study and real experiences. Specialized seminars offered by other teachers and outside experts. The program is completed with some specific seminars on various topic such as: Energy and Sustainability; Disposal and recycling of MSW; Examples of specific applications of LCA; Bioplastics
Teaching methods
Power Point presentations made available through the ARIEL web site of the teacher. Internet resources recommended by the teacher during classes. Experts of different fields will provide specialistic seminars on various topics, such as: Energy and sustainability, Recycling issues, LCA case histories, Bioplastics.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
Professor:
Piergiovanni Luciano