BSc Minor Sustainable Food Processing and Logistics (WUSPL) / BSc


Efficient use of biological resources for food and other types of products will the central issue for the 21st century. The world's population will soon reach 7 billion people. At the same time, the global prosperity increases rapidly, which is a good thing, but it will increase the claim on global food supply and consequently the demand for agricultural raw materials. Concomitantly, the urge of limiting CO2 emissions and the increasing scarcity of fossil resources will increase the use of bio-based products. This will put an even greater strain on the global availability and efficient processing of the agricultural raw materials.
The central challenge will be to provide people with healthy and tasty food, while making it possible to use other fractions of the same raw materials for non-food applications. We, therefore, should not consider the production of a single food or ingredient, but we should consider the production of the most optimal range of products and ingredients out of agri-feedstock, utilising methods that are as effective and efficient as possible. This will be the central theme of this minor. The minor is aimed at those that would like to be informed about and contribute to the long-term availability of foods and other products.

Learning Outcomes

After successful completion of this minor students are expected to be able to:
- use quantitative methods and techniques to support decision processes;
- explain the effects of sustainability on food production chains;
- explain the interactions between technological developments, sustainability and logistic management;
- relate sustainable food production with food security for all people.

BSc Minor Coordinator

Dr ir A.E.M. Janssen
Phone: 0317-(4)82231

Target Group

This minor is interesting for students of all BSc programmes.

Components of the BSc Minor