Aperçu des sections
Contact Sheet and Module Description
- Instructor : BENKARA MOSTEFA Sabrina
- Email : benkaramostefa.s@centre-univ-mila.dz
Title of the Bachelor’s Degree: Food Sciences
-
Fundamental Teaching Unit 1
-
Course 2: Food and Food Systems
-
Target Audience: 2nd-year students in Food Sciences
-
Contact Hours (VHS): 22 hours 30 minutes
-
Credits: 2
-
Coefficient: 1
-
Assessment Method: Written semester examination, oral presentations
-
Module Objectives:
-
To trace the historical evolution of food practices and food systems by identifying major transformations.
-
To analyze the dimensions and challenges of food security in a global context.
-
To study the characteristics and impacts of conventional and non-conventional food systems.
-
To compare the two types of food systems in order to evaluate their advantages, limitations, and future perspectives.
-
-
Prerequisites:
-
Basic knowledge in food sciences: General understanding of concepts related to nutrition, foods, and human dietary needs.
-
Awareness of ecological and sustainability issues: Interest in environmental challenges and the sustainability of food systems.
-