Food systems describe the food paths from source to consumer. This comprehensive course delves into the critical intersection of food systems and sustainability, offering a profound understanding of how our food choices impact the environment, society, and the economy. Through interdisciplinary exploration, students will gain the knowledge and tools needed to navigate the complexities of today's global food systems. This course will help students understand the factors affecting food systems. Students will examine technological aspects of modern food systems, covering the environmental, economic, and social sustainability, food resilience, the roles of innovation and technology in modern food systems, and consumers’ awareness.  

This course combines lectures, group case studies, discussions, and practical exercises like group presentation. Students will engage in critical thinking, problem-solving, and collaborative projects to address real-world challenges in food systems and sustainability. Guest speakers from various sectors of the food industry will provide unique insights. By the end of the course, participants will be well-equipped to make informed decisions and contribute to the transformation of food systems towards a more sustainable and resilient future.

Relevant SDGs:  SDG2 SDG3

PI:

• Zhongquan Sui, Professor, School of Agriculture and Biology, zsui@sjtu.edu.cn

Collaborators:

• Juan Du, Associate Professor, Department of Food Technology, Singapore Institute of Technology, du.juan@signaporetech.edu.sg
• Abadi Gebre Mezgebe, Associate Professor, Department of Food Science and Technology, Hawassa University, abadigebre84@gmail.com

1. Describe food systems and the influences upon them.
2. Understand how modern food systems can affect health.
3. Describe food system regulations, monitoring procedures and the role of the dietitian as factors encouraging a safe food supply.
4. Understanding and establish the ability to identify problems and build the teamwork to solve problems.

Lecture, tutorial, discussion, practice and group presentation.

1. Attendance: 30%;
2. Group presentation: 70%;

N.A.

Zhongquan Sui: zsui@sjtu.edu.cn