Aim
To give an increased understanding of sustainable food production in relation to consumer, producer and society.

Knowledge and understanding
For a passing grade the student must

• have a knowledge of and understand technical development for sustainable food production through the whole production chain including energy- and environmental aspects

• be familiar with consumer needs of food and nutrients

• be able to describe dietary habits in various countries and how they are changing

Skills and abilities
For a passing grade the student must

• explain the role of the diet on health from a public health and a global perspective, respectively

• evaluate and discuss ethics and the responsibility of the food industry in relation to diet related disease and the wellbeing of the consumers

• interpret risk assessments and be able to evaluate questions concerning food safety

• individually in oral and written form present scientific and technical information within food science

Judgement and approach
For a passing grade the student must

• be able to discuss matters regarding ethic problems in food production and development work

• independently search for and critically evaluate information in scientific papers dealing with food production in relation to consumer, producer and society

• have insight in the opportunities and limitations of food production

Contents

• energy, environment and sustainable food production

• food packages, logistics and traceability

• food safety, ethics, risk assessement, risk communication

• food and welfare, diet, nutrition and health

Literature
Coultate, T.P Food – The chemistry of its components, Fourth edition The Royal Society of Chemistry, Cambridge, UK, 2002. ISBN: 0-85404-615-1
Kessler, H.G Food and Bio Process Engineering. Dairy Technology, Verlag A. Kessler, Tyskland 2002. ISBN: 3-9802378-0 OR
Singh, P & Heldman D Introduction to Food Engineering 3rd Edition. London Academic Press 2001.
Geissler C & Powers H (Eds). Human Nutrition. Elsevier 2005. ISBN: 0 443 07356 2 or
Gibney MJ, Vorster HH and Kok F, Introduction to Human Nutrition, Blackwell Science Ltd, ISBN 0-632-05624-X.
WHO TRS 916 report, available on Internet via the course intranet