Sustainable Food Production

44M0503

Master

English, German

5.0

only summer term

1 semester

Lectures will be held in Enlish. If all students speak German as their native language, lectures will be held in German, with englisch course material.

The module deals with the process, economic and social challenges of sustainable food production. Current and future solution and strategies for a more sustainable food processing are discussed, as well as the reuse of food site streams. 

 Contents of the module include the following topics:

Alternatives to animal foods, novel foods, food production, emissions, side streams and losses, global food supply network, sustainable consumption, waste management, environmental impact assessment, life cycle analysis/LCA, environmental impact analyses, RA

The total workload for the module is 150 hours (see also "ECTS credit points and grading").

The module consists of the lecture and a seminar.

• oral exam or
• Oral presentation, with written elaboration or
• Presentation

 The standard examination is the oral examination (an alternative examination may be selected by the examiner and then announced at the start of the event)

oral examination --> 30 min

Presentation --> 30 min

written exam --> 2h

 Basic knowledge regarding:

- food processes and basic food processes

- food ingredients

- food processing (general)

- basics of food analysis

- biotechnological basics

Literature search and self-study is required for this modul. 

 The students:

- can evaluate food processes with regard to sustainability aspects

- know the advantages and disadvantages of already established food processes

- Know techniques to transfer food processes to a more sustainable production

 The students:

- have understood the global context of food production and the challenges associated with it

- have understood how food processes can be made more sustainable in the long term

- have understood how food waste streams can be reused

 The students can apply the acquired knowledge and understanding directly to food processes and know the potential regarding the application.

Students can apply the knowledge and principles they have learned to new and current challenges in the food industry.

 Current issues in food production are included in the module. This applies in particular to: food alternatives, global food production, sustainable processing, LCA

Students are encouraged to actively participate in the module.

Independent preparation and follow-up is required in the module. Learning contents should be deepened independently.

• Ewert, Jacob

• Ewert, Jacob