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 - 3
Total - 56
the students must have basic knowledge about biology, physiology, chemistry and biochemestry
Da Silva, C. A., Baker, D., Shepherd, A. W., Jenane, C. & Miranda-da-Cruz, S. (Ed). 2009. Agro-industries for Development, CABI Publishers, 278 pp.
Basch, G., Kassam, A., González-Sánchez, E. J. & Streit, B. 2012. Making sustainable agriculture real in CAP 2020. The European Conservation Agriculture Federation, Brussels, 48 pp.
FAO/EB. 2018. Strengthening sustainable food systems through geographical indications. An analysis of economic impacts. FAO(Food and Agriculture Organization of the UN) & EB(European Bank), 158 pp.
UNIDO. 2020. Circular Economy and Agribusiness Development, UNIDO (United Nations Industrial Development Organization), 24 pp.
UNIDO. 2020. Short Food Supply Chains for Promoting local Food on Local Markets, UNIDO (United Nations Industrial Development Organization), 56 pp.
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: