Sustainability of Food Production
A.Y. 2026/2027
Learning objectives
This course gives an overview of the holistic approach in sustainable food processing via the consideration of the total value chain. The aim of the course is to provide a knowledge of the food system for aspects of environmental alerts for food production. Cognitive tools will be provided for a sustainable approach to food processes, up to consumption, to promote "green" food production protocols, with respect for human health and favoring simplified diets. It is a goal of teaching that students recognize the challenges and risks of environmental issues related to the food processing chain and are able understand possible technological interventions to promote food security. The imparted training will enable students to identify critical issues for the benefits and disadvantages of technological actions and policies to mitigate resilience to the impacts of environmental change on food systems. New technologies (e.g., through novel engineering, equipment, processing, and packaging policy) to address emerging environmental challenges will be presented and criteria for sustainable diets will be formulated.
Expected learning outcomes
At the end of the course the student will possess the necessary knowledge to facilitate technology transfer and to support the technological aspect of food policy decision-making actions for sustainability. The acquired competences will allow the student to have critical and judgment skills on operational decisions in the food system with regard to the identification of new engines of sustainable growth of primary production ("nutrition sensitive agriculture"), of post-harvest technologies of fresh products, including the "novel technologies", of the reduction of waste in the food supply chain, of new "clean" food ingredients and with a health value and recovery of functional components ("green chemicals") from food waste.
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
Responsible
Lesson period
First semester
Course syllabus
Food systems and the technical dimensions of sustainability policies: drivers of sustainable innovation along the agri-food value chain; models and risks associated with sustainable food innovation; SDG 12, the Farm-to-Fork Strategy, and the Circular Economy Action Plan; ESG, CSR, and competitiveness.
Fundamentals of food science and technology for sustainability: technological impact of operations in the food processing industry; physical, chemical, and biological spoilage of foods; methods for freshness evaluation; definition of shelf life; HACCP protocols; water activity and shelf life; microbial inhibition and microbial inactivation operations; innovative thermal and non-thermal technologies (HPP, PEF, cold plasma); drying and freeze-drying.
Packaging and digital traceability: technological functions of packaging; food contact materials; sustainable packaging, including conventional and innovative bio-based materials, active and intelligent packaging; nanomaterials; eco-design; end-of-life and recycling; blockchain and IoT for traceability.
Food waste and food losses: quantification, causes along the supply chain, and EU 2030 targets; prevention and reduction strategies; challenges in upcycling processes.
Management and valorization of waste streams: upcycling of agricultural residues and food by-products (fiber, proteins, green chemicals); biorefinery models.
Industry 4.0 and digitalization in the food processing industry: water and energy efficiency in food transformation processes; from production processes to the digital twin; advantages of digital transition in manufacturing industries.
Sustainable diets and consumer communication: diets for human and planetary health; labeling systems (Nutri-Score, Eco-Score); ultra-processed foods.
Fundamentals of food science and technology for sustainability: technological impact of operations in the food processing industry; physical, chemical, and biological spoilage of foods; methods for freshness evaluation; definition of shelf life; HACCP protocols; water activity and shelf life; microbial inhibition and microbial inactivation operations; innovative thermal and non-thermal technologies (HPP, PEF, cold plasma); drying and freeze-drying.
Packaging and digital traceability: technological functions of packaging; food contact materials; sustainable packaging, including conventional and innovative bio-based materials, active and intelligent packaging; nanomaterials; eco-design; end-of-life and recycling; blockchain and IoT for traceability.
Food waste and food losses: quantification, causes along the supply chain, and EU 2030 targets; prevention and reduction strategies; challenges in upcycling processes.
Management and valorization of waste streams: upcycling of agricultural residues and food by-products (fiber, proteins, green chemicals); biorefinery models.
Industry 4.0 and digitalization in the food processing industry: water and energy efficiency in food transformation processes; from production processes to the digital twin; advantages of digital transition in manufacturing industries.
Sustainable diets and consumer communication: diets for human and planetary health; labeling systems (Nutri-Score, Eco-Score); ultra-processed foods.
Prerequisites for admission
Students enrolling in the course should already possess basic knowledge of general chemistry and natural compounds, along with foundational economic concepts of agri-food sustainability.
Teaching methods
The course blends lectures, discussions, and hands-on group work. Each team undertakes a project—approved in advance with the instructor—that requires direct engagement with relevant stakeholders and is assigned at the start of the term. The project must be finished by the end of the course, and every student will discuss their individual contribution during the exam. Because the project is formative, steady attendance and active, constructive interaction with the instructor are essential.
Teaching Resources
The lecture slides are available on MY ARIEL-UNIMI, and the instructor supplies additional scientific papers for further study. Any lecture notes produced by unaffiliated authors and not approved by the instructor are not recognized as official course materials.
Assessment methods and Criteria
Assessment method
The course is evaluated through a single, final oral examination covering the material taught in the lectures; there is no in-itinere assessment.
Exam structure:
Discussion of course content: two questions are asked—one selected by the instructor and one on a syllabus topic chosen by the student.
After this discussion is passed, a final question focuses on the project or exercise developed during the course.
Grading criteria:
Marks are awarded for the accuracy of answers, precision of language, and—where relevant—the ability to integrate interdisciplinary perspectives.
Scale:
The exam is graded out of thirty.
Materials:
All technical tables or reference sheets needed to answer the questions will be provided by the instructor.
The course is evaluated through a single, final oral examination covering the material taught in the lectures; there is no in-itinere assessment.
Exam structure:
Discussion of course content: two questions are asked—one selected by the instructor and one on a syllabus topic chosen by the student.
After this discussion is passed, a final question focuses on the project or exercise developed during the course.
Grading criteria:
Marks are awarded for the accuracy of answers, precision of language, and—where relevant—the ability to integrate interdisciplinary perspectives.
Scale:
The exam is graded out of thirty.
Materials:
All technical tables or reference sheets needed to answer the questions will be provided by the instructor.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Lessons: 48 hours
Professor:
Piazza Laura
Professor(s)