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Teacher
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MORESI Mauro
(syllabus)
PROGRAM of the course: Environmental assessment in the food industry
• National energy balance and energy consumption of industrial sectors; Italian food industry features.
• Food processing and wastes: supply chain of the food industry from raw material, ingredient, packaging material production, including energy inputs and formation of
effluents and residues, to consumer’s use.
• Main direct impacts of food processing: waste generation, water use and energy use.
• Waste, wastewater and energy management and clean technologies.
• Life cycle assessment (LCA) of production and processing in the food industry and the 4 steps of LCA procedure (goal & scope definition, inventory analysis, impact
assessment; interpretation).
• Food Packaging systems
• Life cycle of wastes.
• Impact assessment: ecological effects (global warming; stratospheric ozone depletion; acidification; eutrophication; photosmog formation), human health and ecotoxicity;
resource depletion; habitat degradation.
• Kyoto Protocol, National Inventory Report (NIR) and Climate Change Performance Indexes
• Carbon Footprint (CF) according to PAS 2050, Bilan Carbone ®, International Wine Carbon Protocol and Australian Wine Carbon Calculator.
• EPD® - Environmental Product Declaration.
• Contribution of the Italian agro-food sector to the Italian GHG emissions
• Climate change and dietary choices: Mediterranean-type diet to curb GHG emissions.
(reference books)
Lecture Notes (PDF files) on http://moodle.unitus.it/moodle/or on Google DRIVE with access link provided during the first lesson.
Morawicki R.O. (2012) Handbook of Sustainability for the Food Sciences. Wiley-Blackwell, Ames, Iowa (USA).
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