Course overview
This course will provide an overview of contemporary transformations and innovations in nutrition and food production for creating global sustainable future food systems. Sustainability in food production; food waste reduction; alternative protein sources; nutrient replacements in food production; aquaculture; space foods; food fermentation; Indigenous food systems; impact of microplastics; ultra-processed foods; transgenic crops and livestock; food bioterrorism and fraud; ethical considerations in future foods.
Course learning outcomes
- Describe technological innovations and food sources in nutrition and food production and the impact offood sources on the global sustainability of food systems.
- Identify, interpret, and critically appraise the scientific literature on food production and sustainability.
- Demonstrate high level communication skills and ethical application in translating evidence on modern food production and sustainability.
- Characterise and describe native Indigenous food systems, including food sources and their bioactive components.
- Critique and consider ethical application for the provision of solutions to contemporary nutrition and food issues.