LV0123, Food waste - current situation and future opportunities, 7.5 Hp
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Syllabus

Level

Second cycle (A1N)

Main field of study

Food Science, Environmental Science

Grading Scale

The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.

Course language

English

Entry Requirements

Objectives

The 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.

After completed course, the student should be able to

• Explain how and why food waste occurs in different parts of the food supply chain.
• Describe current aspects and consequences of the food waste problem
• Apply appropriate quantitative and qualitative methods for analyzing food waste.
• Identify problems with regards to food waste and discuss strategies for reduced food loss and waste
• Propose and briefly assess solutions for reduction, reuse or recycling of food loss and waste.

Content

The 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.

Examination Formats and Requirements for Passing the Course

- Approved written and oral presentation of individual and group assignments - Approved participation in compulsory parts of the course

Responsible Department/Equivalent

Department of Energy and Technology

Supplementary information

Included in program

• EnvEuro - European Master in Environmental Science
• The Master's Programme Sustainable Food Systems

Module set

Title	Credits	Code
Written examination	5.0	0001
Workshop	1.0	0002
Project work	1.5	0003

The Course Replaces

LV0118