YFS-30303 European Masters Special Topics

Course

Credits 3.00

Teaching methodContact hours
Lecture5
Group work10
E-learning material0
Course coordinator(s)N Chatsisvili
Lecturer(s)dr. ir. CAP Buijsse
dr. A Herwig
Examiner(s)dr. ir. R Hartemink

Language of instruction:

EN

Contents:

This course is specifically designed for the students in the specialization European Master in Food Studies within the MSc Food Technology.

The course includes 2 modules: Sustainable Food and Bio-processing (online) and Food Law (at Wageningen University). 

- Sustainable Food and Bio-processing

In this module we will study the influences of different choices in food production and processing methods. The evaluation of existing and new technologies requires appropriate evaluation instruments, plus a process system design that allows optimal use of resources and technologies. This course will provide the analytical instruments of Exergy Analysis, for the objective evaluation on efficient use of raw materials, energy, water and other utilities for various food production systems (from large-scale supply chain, factory level, down to product and unit operation level).

- Food Law

This module gives a basic overview and practice in European food law, with extensions towards human rights, international trade law, private food standards and IP aspects. It explains why transnationalization of supply chains and of risks necessitated common approaches to food safety governance. It then outlines main legal instruments governing food safety in the EU and internationally. It considers the emergence of legal instruments setting forth duties to private economic operators to ensure safe, sufficient and nutritionally balanced food. The course then considers food information legislation. Topics are approached in greater depth through three interactive sessions which include case studies and mock trials.

Learning outcomes:

After successful completion of this course students are expected to be able to:

- perform exergy calculations
- analyse efficiency of process systems with exergy analysis
- prepare Grassmann diagrams for exergy flow and destruction in food and bioprocess systems
- identify thermodynamic (in)efficiencies, relate these to practical issues and options for improvement
- suggest improvements both in unit operations and in larger-scale production systems
- synthesize an overall vision on process efficiency and limitations and possibilities for improvement of sustainability in production processes

- understand basic principles of food law
- understand which legal instrument applies to an issue of food safety, food information, food security or food innovation
- practice search and use of legal sources with respect to food safety
- analyse juridical problems pertaining to food law
- evaluate juridical statements and find solutions
- understand the linkages between food safety and other issue areas such as trade, food security and human rights, environmental protection and climate change
- understand the relationship between different levels of food safety governance

Activities:

- Sustainable Food and Bio-processing

All course materials are shared online: reader, knowledge clips (video clips), digital interactive exercises (with feedback and answers), case studies, supporting software (ESankey). In addition, various online interaction interfaces are used (blogs, feedback fruits).

- Food Law

Lectures
Group work


Examination:

- Sustainable Food and Bio-processing: the learning outcomes are being assessed in a group assignment. The assignment is to make a sustainability analysis of the production process of the developed product. The developed product is the product which is developed in the EMFS team project.

- Food Law: an individual research paper (worth 70%) and three group work assignments (worth 30%) during the teaching week of the course

The mark of the course will be determined by averaging the marks of the two modules. Both modules need to be passed.

ProgrammePhaseSpecializationPeriod
Compulsory for: MFTEMSpec. European Masters in Food Studies EMMSc6WD