Biotechnology and Genomic for Industry and Environment

Understanding and engaging with the complexity of sustainable food production systems require training in different disciplines (primary production, ingredient and food processing, logistics, consumer science and food policy) and a strategic approach that can address this complexity at the system level. This food system study enables students to apply the principles of a systemic approach to food production systems with a focus on environmental, economic, and social sustainability. The course analyses production systems at both ends of the spectrum: highly productive systems with relatively high inputs and emissions to the environment, and low productive systems with low input use and depletion of soil fertility. General objectives: After completing this course students will be able to: Use a systemic approach in the context of food production systems; Understand evaluation methods used to assess the environmental impact of food production systems in different agro-ecological and socio-economic contexts and at different levels (e.g. farm, regional and global); Understand present and future strong and weak points of different food production systems in terms of economic, social and environmental sustainability. Specific objectives Overview of the complexity of food production systems Key knowledge on systems thinking approach Analysis and comparison of the performance of food production systems and the environmental issues The assessment of environmental sustainability using key indicators Assess the complexity and diversity of food production systems; Understand the principles of system analysis and how it can be applied in the context of food production systems;