Agro-Industrial Production and Sustainability
To be able to understand the integrated dimension of the agro-industrial production chain.
To understand the importance of agro-industry in human diet.
To know the main threats to agro-industry, from climate changes to the pollution of agro-ecosystems.
To recognize that food safety is compatible with environmental-friendly sustainable practices.
To recognize the potential of agro-industrial wastes (currently seen as low value materials) as bio-resource to produce value added products
Fernando Henrique da Silva Reboredo
Weekly - 4
Total - 56
the students must have basic knowledge about biology, physiology, chemistry and biochemestry
1. Basch, G., Kassam, A., González-Sánchez, E. J. & Streit, B. 2012. Making sustainable agriculture real in CAP 2020. The role of conservation agriculture. The European Conservation Agriculture Federation (ECAF), Brussels, 48 pg., ISBN: 978-84-615-8106-1
2. Da Silva, C. A., Baker, D., Shepherd, A. W., Jenane, C. & Miranda-da-Cruz, S. (Ed). 2009. Agro-industries for Development, CABI Publishers, 278 pg., ISBN: 978-1-84593-576-4
3. Nigam, P.S. & Pandey, A. (Ed). 2009. Biotechnology for agro-industrial residues utilisation: Utilisation of agro-residues, Springer-Verlag, 466 pg., ISBN: 978-1-4020-9941-0
4. Robinson, G. M. (ed). 2008. Sustainable Rural Systems: Sustainable Agriculture and Rural Communities. Ashgate Publishing Limited, 210 pg., ISBN: 978-0-7546-4715-7
Theoretical lectures are held using data-show and e-learning methods (use of the Moodle platform). Theoretical-practical sessions consist of analysis and interpretation of case studies. The projects and/or works begin in theoretic-practical sessions through online research about the issues related with the Curricular Unit (CU), existing thereafter a continuous orientation by the Responsible. Students will have access to all the bibliography and materials (power-points, PDFs) used in the CU which will be put on a web-platform. The theoretical and theoretic-practical lectures are complemented with personalized attention in Tutorial classes, although the Responsible by the CU is always available for doubts and guidance aspects.
Continuous assessment in two components: theoretical (1 individual Test - each with 50% of the final classification) and theoretical-practical: (work development and oral presentation and discussion - 40%+10% of the final classification).
Final rating: (0.50*Test) + (0.40*Written work) + (0.10*Oral presentation and discussion of written work). Approval requires a minimum score of 9.5 (scale of 20 values) for each component (theoretical-practical and theoretical).
Students without approval in the continuous assessment will be submitted to exam. Rating equal to 0.5*Exam+0.5*classification of theoretical-practical. Approval with a minimum grade of 9.5 (scale of 20 values)
The agro-industry and the global economy
The economic importance of plant and animal production. From production to the marketing.
The importance of quality and food safety
Recovery and utilization of agro-industrial wastes.
The main threats to agro-industrial sustainability – climate changes, soil availability, loss of soil fertility and soil erosion, pollution of agro-ecosystems, among others.
European programs of agro-industrial development and environmental-friendly measures
Programs where the course is taught: