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Published byBertina Kennedy Modified over 6 years ago
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Incorporating Sustainability Concepts into a Food Science Course
Leonard N. Bell, Ph.D. Professor and Food Science Program Coordinator Department of Poultry Science Auburn University
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FDSC 1000: Introductory Food Science
Three hour lecture course Description Overview of food science discipline including food selection, food composition, food safety and sanitation, food processing, packaging, commodity types, and food laws. Student Demographics Food Science majors Poultry Science majors Others take as an elective
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The Modern Food System Production Processing Distribution Consumption
- growing plants - raising animals Processing - transforming - packaging Distribution - transporting - storing - marketing Consumption - purchasing - preparing - eating
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Step 1 - Need Foundational Concepts
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Step 1 - Need Foundational Concepts
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Step 2 – Identify Relevant Sustainability Topics
Production - growing plants - raising animals Processing - transforming - packaging Distribution - transporting - storing - marketing Consumption - purchasing - preparing - eating Soil loss Water usage Fertilizer use Gas tractors Labor equity Post-harvest food loss Non-renewable energy Water usage Waste/Pollution (solid, liquid, gas) Gas transportation Employee well-being Equity Healthfulness Food waste Packaging waste
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Summary of Sustainability Topics Covered (about 12% of course content)
Feeding the growing global population Organic food, local food, GMO Food insecurity and food deserts Sustaining health through healthy food choices Obesity Food Diary assignment Packaging Reasons for use, strategies for lessening impact
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Example with Triple Bottom Line
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Some Topics Are Controversial
b
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Some Topics Are Eye-Opening
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Food Diary Project Three day food and beverage recall
Evaluate healthfulness Identify needed changes Typical findings
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Challenges Need to cover existing base course material
Additions requiring removal of base course material Sustainability content Aspects of the Writing Plan ePortfolio Project University Common Book What do I eliminate? (Step 3) Examine curriculum for overlapping topics Internet and social media “information”
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Benefits Students gain a broader perspective of their field of study within a sustainability context. In FDSC 1000, students became more aware of: Challenges associated with sufficient food production Their patterns of food consumption Post-harvest food waste Packaging issues
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