Sustainable diets and valorization of endogenous products

Bachelors degree or Master degree in food technology, food engineering, biotechnology or other related areas.

One plenary section presenting the objectives of the curricular unit, and nine workshops, each one related to the main topics of the syllabus. PhD students will be encouraged to deepen their knowledge through the preparation of a specific individual work that has to be presented and discussed.

1. Sustainable diets;

2. Environmental impact assessment of diets;

3. Sustainable agriculture;

4. Public policies and initiatives for sustainable diets;

5. Valorization of endogenous food products;

6. Culinary heritage;

7. Nutritional value of endogenous food products;

8. Short food supply chains;

9. Geographical indications.

The CU will allow the application of knowledge related to sustainable diets and the valorisation of endogenous products, allowing the student to:

Understand the concept of sustainable diet and the different approaches to reach that objective;

Apply the available methodologies to evaluate the environmental impact of different diets;

Apply the principles and methodologies of sustainable agriculture and food production/ processing;

Understand the importance of the valorisation of endogenous food products, being able to evaluate the impact of the valorisation of endogenous products in the economy and on the society;

Understand the concept of cultural heritage, traditional culinary techniques and production chains and diets;

Know the principles, the application methodologies and the good practices associated to short food supply chains;

Know the importance of geographical indications of food products and know the associated legal requirements

1.Sustainable Diets-concepts of sustainable diets and relationship between food, human health and environmental sustainability;

2.Environmental impact assessment of diets-methods used to evaluate the environmental impact of different diets;

3.Sustainable agriculture and food production-sustainable agricultural practices that promote healthy food, minimize waste and preserve resources;

4.Public policies and initiatives for sustainable diets;

5.Valorization of endogenous food products in local/regional contexts;

6.Culinary heritage-methodologies to promote traditional and cultural significance of endogenous food products, culinary techniques and local gastronomy;

7.Nutritional value of endogenous food products;

8.Short food supply chains-developing local food systems that prioritize endogenous food products, farmers’ markets, community supported agriculture, and farm-to-table initiatives;

9.Geographical indications-Protecting the reputation and quality of endogenous products.

Participation in lectures/workshops, execution of research work, its presentation and discussion.

NAO