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Facoltà di Scienze Agrarie e Alimentari Università degli Studi di Milano
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Sustainability of food products production and distribution systems
Code: G000A-
Teacher:  Luciano Piergiovanni
Year:   
Term: 
CFU: 
CFU subdivision: Lectures: 4
Basic aims:  The main learning objective of this course is to provide basic knowledge in order to evaluate properly the sustainability of food products and processes and to plan and design useful measures for increasing it.
Acquired skills:  The skills acquired will make the student able to make choices or to direct the production, packaging and distribution of food and drinks, as more aware of the problems and special needs of sustainable development. The student will therefore be able to use the most appropriate institutional and regulatory references and will have specific expertise on tools for assessment and quantification of energy and environmental loads and potential impacts associated with products and processes throughout the entire food chain, from acquisition of raw materials to end of life.
Course contents:  The concept of sustainability and its evolution through time.
National and international responsibilities for sustainability.
Regulatory, mandatory and voluntary, for sustainability.
The environmental dimension of the Food Industry.
Tools (methodological and technological) in support of strategic and operational decisions for the realization of sustainable food products.
Program:  The concept of sustainability and its evolution through time: environmental, social and economic sustainability. Who is responsible for sustainability: the national and international actors; Internet resources and documents, a new profession in “Sustainability Management”.
Regulatory, mandatory and voluntary, for sustainability, and environmental protection.
The environmental dimension of the Food Industry: Environmental Indicators in the production and distribution of food and beverages. Case study and real experiences. Specialized seminars offered by other teachers and outside experts.
Tools (methodological and technological) in support of strategic and operational decisions for the realization of sustainable food: EIA (environmental impact assessment), LCA (life cycle assessment), Compass (Comparative Packaging Assessment), Piquet (packaging quick impact evaluation tool ). Case study and real experiences. Specialized seminars offered by other teachers and outside experts.
The program is completed with some specific seminars on various topic such as: Energy and Sustainability; Disposal and recycling of MSW; Examples of specific applications of LCA; Bioplastics
Prerequisites:  The knowledge achieved by Courses of Food Processes (undergraduate) and attendance of the Master Course "Progettazione e gestione degli impianti nell’impresa alimentare"
Preparatory instructions:  The attendance of Master course "Tecnologie del
condizionamento ed elementi di logistica - Food Packaging and Logistics" (second semester of the first year) is warmly reccomended
Learning materials:  Power Point presentations made available through the ARIEL web site of the teacher. Internet resources recommended by the teacher during classes. Experts of different fields will provide specialistic seminars on various topics, such as:
Energy and sustainability, Recycling issues, LCA case histories, Bioplastics.
Other info:  Oral examination by appointment
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Program of Sustainability of food products production and distribution systems (pdf version)
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