Sustainable Food Production and Processing – course

Your outcome

Once you have completed the course, you will be able to:

• Understand and explain the concept of sustainable food processing and preservation.
• Describe criteria for sustainable food processing.
• Analyse the impact of current processing in relation to proper utilization of raw materials, water and energy consumption and economy.
• Discuss potential alternative sustainable technologies.
• Evaluate the potential use of digitalization in food processing and preservation.
• Discuss possibilities for improving the sustainability of current food production systems while maintaining chemical and microbial safety and analysing its impact.
• Explain the importance of assessing environmental and social impacts of food processing in a full life cycle perspective.
• Evaluate, discuss and report an analysis of the production of a specific food product through the whole value chain with the aim of improving the sustainability of the food product

Outcome for your organization

Your organization gets an employee who will be able to:

• Analyse the company’s current food processing practice in relation to sustainability.
• Provide suggestions for the implementation of alternative sustainable processing and preservation solutions, which will improve the sustainability of the company’s food product portfolio.
• Provide suggestions for increasing the use of digitalization in food processing with the aim of also improving sustainability.

The course is part of the Master’s programme Master of Sustainable and Safe Food Production.

You can follow the course as part of the Master’s programme or you can follow it as a single course.

Part of the Master’s programme

If you wish to follow the course as part of the Master of Sustainable and Safe Food Production, please go to the Master’s programme page and sign up for the Master’s programme.

Single course

If you wish to follow this course as a single course, please sign up by clicking the button ‘Add to basket’ in the top of the page.

Admission

To be admitted to this course, you must:

• have achieved a relevant medium-cycle education (a professional bachelor’s degree or the like) or a long-cycle higher education programme
• have a minimum of two years of work experience in the food science and technology field

Furthermore, you must have a solid foundation in the natural sciences (biology, chemistry, mathematics) as well as an understanding of technical processes in food production lines.

Recommended prerequisites

We recommend that you have basic knowledge in biology and chemistry. Furthermore, it is recommended that you have experience from the feed or food industry or public sector.

Education session

The course is taught online, the language of instruction is English.

The education sessions consist of e-lectures, Q&A sessions, assignments, casework and a final report.

The e-lectures are available online which means that you can watch them whenever from wherever.

Furthermore, you are offered weekly live Q&A sessions to get in dialogue with the course lecturer and fellow participants.

Course material will be provided during the course (selected chapters from textbooks, scientific articles, popular science articles, newspaper article, reference webpages….).

The course is offered in the spring in uneven years (2023, 2025 etc.)

Exam

The exam consists of an oral presentation of your final report. The reports counts for 50% of the grade and the oral presentation counts for the remaining 50% of the grade.