Sustainable Food Management

Sustainability and Product Life Cycle Management

Integrated course, 2.00 ECTS


Course content

• Emissions and waste in food production
• Handling of renewable and non-renewable ressources
• Strategies and options for the avoidance and use of residual- and by-products
• Strategies and options for the reduction of energy and water use in food production
• Sustainability standards: life cycle assesment, material flow analyses, product carbon footprint, cost optimization and others

Learning outcomes

Upon completion of the module students will be able to assess food production from an economic, ecological and social perspective. They will know international regulation in the field of food production and putting food into circulation.

Recommended or required reading and other learning resources / tools

Steger, U.: Handbuch des Umweltmanagements, Oldenbourg-Verlag
Porter, M.E.: Wettbewerbsstrategie - Methoden zur Analyse von Branchen und Konkurrenten, Campus-Verlag
Brunner K.M.; Schönberger, G.U.: Nachhaltigkeit und Ernährung, Proudktion-Handel-Konsum, Campus-Verlag
Scientific journals: n.a.

Mode of delivery

Integrated course

Prerequisites and co-requisites

From the modules Quality Assurance and Logistics, Introduction to Quality Management and Hygiene, Process Engineering and Biotechnology in Food Processing 1 and 2

Assessment methods and criteria

Module exam