Topic outline

  • General

  • 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:

      1. Basic knowledge in food sciences: General understanding of concepts related to nutrition, foods, and human dietary needs.

      2. Awareness of ecological and sustainability issues: Interest in environmental challenges and the sustainability of food systems.


    • Topic 2

    • Topic 3

    • Topic 4

    • Topic 5