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.
Availability
Class details
Online
Class number 29996
Section 01OL
Size 30
Available 30
Class details
Online
Class number 59407
Section 01OL
Size 30
Available 29
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