The objective of the course is to provide students with a comprehensive understanding of the concepts of sustainability in food systems and sustainable nutrition. Furthermore, it aims to enhance students’ knowledge and analytical skills regarding foods intended for special dietary uses, innovative food products, and novel approaches in food technology, enabling them to critically evaluate current developments and trends in the field.

Sustainability in food systems, sustainable nutrition, foods for special dietary uses, innovative food products, novel approaches to reducing the salt, sugar, and fat content of foods, and emerging approaches in food technology.