Sustainability of Food Products Production and Distribution Systems
A.Y. 2019/2020
Learning objectives
The course aims to provide students with the knowledge to evaluate the sustainability of products and processes of the Food Industry, as well as to plan and plan useful interventions to increase it.
Expected learning outcomes
At the end of the course, students will be able to make or direct choices for the production, packaging and distribution of food and beverages taking into account the sustainability of the entire process. Students will also be able to use the most appropriate legislative and institutional references and they will be able to evaluate and to quantify the energy and environmental loads associated with products and processes throughout the food chain.
Lesson period: First 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
First 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 Resources
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
Shifts:
-
Professor:
Piergiovanni Luciano