Food waste - current situation and future opportunities
LV0118 Food waste - current situation and future opportunities, 7.5 CreditsMatsvinn - dagens problem och framtidens möjligheter
SubjectsFood science Environmental science
Education cycleSecond cycle
Advanced study in the main fieldSecond cycle, only first-cycle courses as entry requirements(A1N)
Prior knowledge- Knowledge equivalent to 120 credits on basic level, including at least
- 15 credits in food science, food and nutrition, environmental science, biology, technology/teknik, animal science, agricultural science or horticultural science
- Knowledge equivalent to English 6 from Swedish upper secondary school
ObjectivesThe main objective of the course is to give the students general knowledge about food waste in different stages of the food chain; how and why it occurs, the consequences it leads to, measures that can be taken to reduce it and how it can be utilisated in by-products and nutrient recycling. The course also intends to develop the students’ ability to apply scientific methods related to food waste management.
After completed course, the student should be able to
- Explain how and why food waste occurs in different parts of the food supply chain
- Discuss food waste in relation to relevant regulations and policies
- Identify problems and formulate research questions with regards to food waste
- Apply appropriate methods for analysing quantities and qualities of food waste
- Propose and assess solutions for reduction, reuse and recycling of waste in the different stages of the food supply chain
ContentThe course covers how food waste occurs and how it is managed throughout the food supply chain; from primary production, processing, manufacturing and distribution, to retail, restaurants, food services and households. Food waste issues are studied from different actors’ perspectives and ethical, social, economic and environmental aspects are taken into account, locally as well as globally.
The following issues are covered:
- The food waste hierarchy and management options for reduction, reuse and recycling in the different stages of the food supply chain.
- Current regulations and policies in national, as well as, international contexts, particularly focusing on sustainable development goals
- Current practices in food waste quantification, food waste impact assessments and techniques for valorization of waste.
- Design of qualitative and quantitative studies for assessment of opportunities for reduction, reuse and recycling of food waste in different stages of the food supply chain.
These issues are treated in lectures, seminars and study visits (where participation can be compulsory), project assignments and written examination.
Formats and requirements for examination- Approved written and oral presentation of individual and group assignments
- Approved participation in compulsory parts of the course
- If the student fails a test, the examiner may give the student a supplementary assignment, provided this is possible and there is reason to do so.
- If the student has been granted special educational support because of a disability, the examiner has the right to offer the student an adapted test, or provide an alternative assessment.
- If changes are made to this course syllabus, or if the course is closed, SLU shall decide on transitional rules for examination of students admitted under this syllabus but who have not yet passed the course.
- For the examination of a degree project (independent project), the examiner may also allow the student to add supplemental information after the deadline. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.
- The right to take part in teaching and/or supervision only applies to the course date to which the student has been admitted and registered on.
- If there are special reasons, the student may take part in course components that require compulsory attendance at a later date. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.