|Course code: 511004||Subject title: SUSTAINABLE FOOD PRODUCTION|
|Credits: 3||Type of subject: Optative||Year: 4||Period: 1º S|
|Department: Agronomía, Biotecnología y Alimentación|
|SORET LAFRAYA, BEATRIZ (Resp) [Mentoring ]|
TC1:Ability to develop activities in the field of Rural and Agrifood Engineering, assuming a social, ethical, and environmental commitment.
TC4 Ability to search and use the information, rules and regulations relative to the field of action.
TC6 Ability to learn autonomously.
SC18: Ability to transfer technology; understand, interpret, communicate, and adopt advances in the field of agriculture.
|Learning outcomes||Syllabus||Activities||Evaluation and Grading|
|LO1. To compare and differentiate food production systems and strategies aiming to achieve more sustainable food production and consumption.||Food Production Systems: traditional and intensive systems, organic systems, local production, fairtrade||AA-1; AA-2;AA-3; AA-4; AA-5; AA-6||Assignments Quizzes Participation Final Exam|
|LO2. To apply actions and technologies that minimize the impacts of food production on the environment.||Technology towards a more sustainability food production and consumption; Food Production and climate, water, soil and biodiversity||AA-1; AA-2;AA-3; AA-4; AA-5; AA-6||Assignments Quizzes Participation Final Exam|
|LO3. To integrate a holistic point of view in the development and implementation of food technologies.||Concept and evaluation of Sustainability; indicators||AA-1; AA-2;AA-3; AA-4; AA-5; AA-6||Assignments Quizzes Participation Final Exam|
|LO4..||AA-1; AA-2;AA-3; AA-4; AA-5; AA-6||Assignments Quizzes Participation Final Exam|
|Academic Activities||Time (h)|
|AA-1 Reading and studying core materials||25|
|AA-2 Reading supplementary materials||10|
|AA-3 Prepare Assignments||20|
|AA-5 Discussion Forum||5|
|AA-6 Quizzes and exam||5|
|CT4||AA-1; AA-2; AA-3;|
|CT6||AA-1; AA-2;AA-3; AA-4; AA-5; AA-6|
|Weight (%)||It allows
|LO1; LO2; LO3; LO4||Assignments||35||Yes (submission of the corrected assignments in the terms specified by the professor)|
|LO1; LO2; LO3; LO4||Participation (Discussion forum; tutoring)||10||No|
|LO1; LO2; LO3; LO4||Quizzes||35||No|
|LO1; LO2; LO3; LO4||Final exam||20||Yes (Remedial exam)|
If the student did not get the minimum grade to weigh in any of the activities, the grade of the subject would be 4.9 out of 10 at most (fail).
Sustainable Development Goals
Environmental impacts of food production; mitigation and adaptation measures.
Indicators and Evaluation of Sustainability
Healthy and Sustainable diets
This is an online course that will be followed through MiAulario platform and will run from 25th October to 21 th December of 2021.
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Altieri, M.A. (1995). Agroecology: The Science of Sustainable Agriculture. Westview Press, Boulder.
CCAFS (2009). Climate change, agriculture and food security. CCAFS Report n°1.
Duchin F (2005) Sustainable consumption of food: a framework for analyzing scenarios about changes in diets. J Industrial Ecology 9, 99¿114.
NRC (2010). Towards Sustainable Systems of Agriculture in the 21st Century. Committee on Twenty-First Century Agriculture, Systems and Board on Agriculture and Natural Resources, National Research Council (NRC). The National Academies Press, Washington, D.C.
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Macdiarmid JI, Kyle J, Horgan GW et al. (2012) Sustainable diets for the future: can we contribute to reducing greenhouse gas emissions by eating a healthy diet? Am J Clin Nutr 96, 632-639.