ENVIRONMENTAL INPACT AND SUSTAINABILITY OF FOOD PODUCTIONS
cod. 1007696

Academic year 2019/20
2° year of course - Second semester
Professor
Academic discipline
Chimica dell'ambiente e dei beni culturali (CHIM/12)
Field
Attività formative affini o integrative
Type of training activity
Related/supplementary
28 hours
of face-to-face activities
4 credits
hub: PARMA
course unit
in ITALIAN

Learning objectives

THE COURSE AIMS TO PROVIDE THE STUDENT WITH TOOLS FOR DEVELOPING KNOWLEDGE AND UNDERSTANDING OF FOOD ASSESSMENT, THROUGH THE STUDY OF CONTAMINANTS, DETERIORATION, CONSERVATION, SAFETY, FOOD SUSTAINABILITY (1ST DESCRIPTOR - KNOWLEDGE AND UNDERSTANDING SKILLS) AS PART OF THE EUROPEAN DESCRIPTORS.

AT THE END OF THE COURSE, THE STUDENT MUST BE ABLE TO:

APPLYING THIS KNOWLEDGE AND UNDERSTANDING IN ADDRESSING, WITH A PROFESSIONAL APPROACH AND THROUGH THE DESIGN OF ARGUMENTS, DIFFERENT QUESTIONS OF KNOWLEDGE OF THE SUSTAINABILITY OF AGRI-FOOD PRODUCTIONS (2ND DESCRIPTOR - APPLIED KNOWLEDGE AND UNDERSTANDING SKILLS);

COLLECTING AND INTERPRETING ARTICLES ON THEIR OWN , INTERVENTION PROTOCOLS (3RD DESCRIPTOR - AUTONOMY OF JUDGMENT);

COMMUNICATE INFORMATION, IDEAS, PROBLEMS AND SOLUTIONS OF SUSTAINABILITY INTERVENTIONS OF AGRI-FOOD PRODUCTIONS IN RELATION TO ENVIRONMENTAL IMPACT (4TH DESCRIPTOR - COMMUNICATION SKILLS);

DEVELOP ADDITIONAL LEARNING SKILLS NEEDED TO UNDERTAKE SUBSEQUENT STUDIES WITH A HIGH DEGREE OF AUTONOMY IN THE FIELD OF SUSTAINABILITY OF AGRI-FOOD PRODUCTIONS (5TH DESCRIPTOR - ABILITY TO LEARN).

Prerequisites

- - -

Course unit content

DEFINING AND EVALUATING A FOOD
CONTAMINANTS IN THE FOOD CHAIN
HEAVY METALS
QUALITY PRODUCTS
FOOD DETERIORATION
FOOD CONSERVATION
FOOD SAFETY AND FOOD SAFETY
FOOD SUSTAINABILITY
SUSTAINABLE AGRI-FOOD SUPPLY CHAINS AND SYSTEMS
SUSTAINABLE DEVELOPMENT
LIFE CYCLE ASSESSMENT (LCA)
SUSTAINABILITY INDICATORS
FOOD WASTE
ADVANCED TECHNOLOGIES AND METHODS FOR RECOVERY AND
MATERIAL RECYCLING

Full programme

The program for frequenters and non-attending people is the same
DEFINING AND EVALUATING A FOOD
CONTAMINANTS IN THE FOOD CHAIN
HEAVY METALS
QUALITY PRODUCTS
FOOD DETERIORATION
FOOD CONSERVATION
FOOD SAFETY AND FOOD SAFETY
FOOD SUSTAINABILITY
SUSTAINABLE AGRI-FOOD SUPPLY CHAINS AND SYSTEMS
SUSTAINABLE DEVELOPMENT
LIFE CYCLE ASSESSMENT (LCA)
SUSTAINABILITY INDICATORS
FOOD WASTE
ADVANCED TECHNOLOGIES AND METHODS FOR RECOVERY AND
MATERIAL RECYCLING

Bibliography

there is no single text specific to the course content

PDF and TEXT OF THE TEACHER are available

Teaching methods

The teaching will be carried out through face-to-face lessons with the help of slides that will represent teaching material, made available on Elly in pdf format for students. The lessons also include the discussion of examples of the most recent real cases.
For this reason, the slides, which are gradually updated for each topic, will be uploaded to Elly before each lesson and not all at the beginning of the course.
The content of the lessons is not included in a single specific text, so attendance at lessons is key to achieving the objectives of teaching

Assessment methods and criteria

The student at the end of the course is required to develop with personal research a topic of the course. The student will illustrate this research to teachers and students.
The level of learning of the expected results for all content offered during the lessons will then be verified.
The verification mode includes an oral test
The aim of the questions is to measure the level of knowledge acquired, the ability to communicate, the adequacy in the use of technical language and the autonomy of judgment;

Other information

The course was carried out entirely in telematics mode