Learning outcomes expected at the level of the course (4 to 10 learning outcomes) |
After passing the exam, the student is able to:
- explain the meaning and possibilities of application of the concept of sustainability in the food industry
- describe current and expected holders of introducing sustainable practices in the food industry
- define strategic activities to achieve sustainability of the food industry in our country and in the world
- explain the life cycle assessment of products of the food industry and its impact on the environment
- apply the concept of zero emissions on selected examples. |
Course content broken down in detail by weekly class schedule (syllabus) |
1st week: Introductory lecture: sustainability in the food-producing sector. Troubleshooting by application of sustainable technologies.
2nd week: Ecological footprint of the food industry. The impact on carbon footprint and food footprint.
3rd week: Overview of emissions from the food industry into the air, water and soil. Waste water, solid waste and air pollution.
4th week: Analysis of the sources of waste in the food supply chain, waste from agricultural production, waste from industrial food processing and opportunities provided by the introduction of sustainable practices.
5th week: Waste management of food industry throughout the life cycle assessment of the product.
6th week: Application of the concept of zero emissions in the food industry.
7th week: Harmful substances in food originating from the environment (soil, water and air, the remains of the plants treatment, the remains of the animals treatment, the remains of the action of microorganisms, harmful substances generated during food processing, residues from washing, disinfection and fumigation)
8th week: Measures for reducing harmful substances in food. Integrated management of pesticides. Organic production.
9th week: The role of the quality assurance system in achieving sustainable food industry.
10th week: An integrated approach to energy use in the food industry.
11th week: Case study: Sustainable technologies in bread production.
12th week: Case study: Sustainable technologies in production and processing in the meat industry.
13th week: Case study: Sustainable technologies in the dairy industry.
14th week: Case study: Sustainable technologies in the processing of fruit and vegetables. Sustainable technologies in the sugar production.
15th week: Case study: Sustainable technologies in the beer production. |
