Food system: management, sustainability and technologies

Professor: Marina CALDARA
Academic discipline: Biologia applicata (BIO/13)
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

lectures timetable

exam calls

Integrated course unit module: FOOD SUSTAINABILITY

Learning objectives

Learn about new and emerging technologies especially in the biological field that can be applied to help and support food safety and food security.

Prerequisites

It will build on prior bio- and biotechnological background knowledge then referring to applications in real case studies.

Course unit content

The course will take as its starting point the European "Green Deal" and the "from Farm to Fork" strategy, considering both food security and food safety aspects, particularly involving new and emerging biotechnologies.

Full programme

*Biotechnology for food safety and food security.
*Transgenic organisms (plants and animals) applications and impact
*Impact of biotechnology on the environment (water and energy impact, general considerations).
*Circular economy: how a “waste” can become a resource.
*New environmental contaminants detection and their prevention.

Bibliography

Study materials are provided by the lecturer and will be available on Elly. It will be based on the slides shown in class and background texts.

Teaching methods

Lectures and possible insights from experts in the field

Assessment methods and criteria

Single oral test on both course modules.

Other information

2030 agenda goals for sustainable development

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FOOD SUSTAINABILITY – MOD. 2 cod. 1011103