Sustainability in the Food Industry

The course adopts active, student-centered methodologies, combining theoretical-practical classes, case studies, group work, and applied projects. Learning is focused on integrating theoretical concepts with practice, encouraging critical analysis, problem-solving, and the communication of sustainable solutions. Group work develops collaboration, leadership, and organizational skills, while oral presentations and scientific posters enhance synthesis and argumentation abilities. The development of applied projects reinforces the practical application of content, ensuring that students acquire technical and transversal skills and the ability to make informed decisions in food sustainability.

This methodology fosters autonomy, responsibility, collaborative work, and integrated knowledge application, being fully aligned with the course’s pedagogical model.

At the end of the course, students should:

1. Understand and apply the principles of food sustainability, critically analyzing their impacts.
2. Evaluate and compare emerging nutrient sources, considering production efficiency, nutritional value, environmental impact, and consumer acceptance.
3. Identify, characterize, and valorize agro-food by-products, proposing upcycling solutions and developing low-impact ingredients or products.
4. Select and implement sustainable formulation strategies, clean-label technologies, and active packaging to optimize shelf-life while ensuring food quality and safety.
5. Interpret and apply regulations on Novel Foods and sustainability certifications.
6. Communicate scientific and technical decisions clearly and appropriately to the target audience.

Teaching combines lectures and practical sessions, case studies, and critical discussion, promoting the practical application of concepts and the development of technical and transversal skills.

1. Food sustainability: environmental, economic, and social dimensions. Global challenges of food systems: waste, food loss, ecological footprint, and food security.

2. Sustainable nutrition and emerging sources of macro- and micronutrients: nutritional assessment, production efficiency, and environmental impact. Algae, insects, and fungi: production, composition, and consumer acceptance. Bioactive compounds, biofortification, and functional foods.

3. Circular economy and upcycling: identification of agro-food by-products, characterization, sustainable extraction/processing, and nutrient recovery. Development of low-impact ingredients and products.

4. Strategies for sustainability: clean-label technologies and formulation optimization, active/intelligent packaging and shelf-life management, sensory quality, and food safety.

5. Regulation and governance: Novel Foods, certifications, labeling, communication, and transition toward sustainable food systems.

NAO