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Prospects and challenges for sustainable food systems

Production and consumption of food are among the most pressing sustainability issues today. The course covers aspects of the entire food chain, including primary production, processing, distribution, consumption and waste management, and complex relationships between these aspects. The focus is on efficient use of resources throughout the chain. This includes minimization of waste at all stages, resource-efficient use of side streams and residual products, as well as recycling potential. In this course we start from knowledge about today’s food systems, how they look and function, and analyze future improvement potentials. Sustainable food systems also include food safety and nutritional aspects. In their project work, students will gain a deeper understanding about production chains, analyze them from a life-cycle perspective, compare them with other production chains and develop proposals for improvements that can lead to increased sustainability. Throughout the project seminars are held with active participation of researchers in the field.

The course consists of lectures, literature studies, seminars and project work based on case studies (combining individual tasks and group work). It is largely based on student-centered teaching, as well as, contacts with various actors in the food chain (where attendance can be compulsary). The course brings together students with different educational backgrounds and the overall competence of the group and the previous experience of the students, will contribute to a deeper understanding of today’s food systems and what is needed for a transition to sustainable food systems in the future.

Course evaluation

The course evaluation is now closed

LV0103-10410 - Course evaluation report

Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.

Additional course evaluations for LV0103

Academic year 2022/2023

Prospects and challenges for sustainable food systems (LV0103-10065)

2022-08-29 - 2022-10-31

Academic year 2021/2022

Prospects and challenges for sustainable food systems (LV0103-10209)

2021-08-30 - 2021-11-01

Academic year 2020/2021

Prospects and challenges for sustainable food systems (LV0103-10237)

2020-08-31 - 2020-11-01

Academic year 2019/2020

Prospects and challenges for sustainable food systems (LV0103-10066)

2019-09-02 - 2019-10-31

Academic year 2018/2019

Prospects and challenges for sustainable food systems (LV0103-10081)

2018-09-03 - 2018-11-11

Syllabus and other information

Litterature list

The complete literature list with links to the reports and articles as well as the course schedule is available on the canvas page of the course;

For questions, please contact Pernilla Tidåker ( or Johan Karlsson (

Course facts

The course is offered as an independent course: Yes The course is offered as a programme course: The Master's Programme Sustainable Food Systems Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 38060 SEK Cycle: Master’s level (A1N)
Subject: Food Science Food science
Course code: LV0103 Application code: SLU-10410 Location: Uppsala Distance course: No Language: English Responsible department: Department of Energy and Technology Pace: 100%