ENVIRONMENTAL RESOURCES AND FOOD PRODUCTION

COURSE OUTLINE

1. GENERAL

SCHOOL School of Health Sciences
ACADEMIC UNIT Department of Nutrition and Dietetics Sciences
LEVEL OF STUDIES Undergraduate
COURSE CODE 0809.2.007.0 SEMESTER 255th
COURSE TITLE Environmental Resources and Food Production
INDEPENDENT TEACHING ACTIVITIES
if credits are awarded for separate components of the course 		WEEKLY
TEACHING HOURS		 CREDITS
2 4
Total 2 4
COURSE TYPE
general background, special background, specialised general knowledge, skills development		 Theory with two laboratories exercises
PREREQUISITE COURSES No previous course teaching is required
LANGUAGE OF INSTRUCTION and EXAMINATIONS English
OFFERED TO ERASMUS STUDENTS Yes (in English)
COURSE WEBSITE (URL)

2. LEARNING OUTCOMES

Learning outcomes

Food and natural environment are in connection. Its imprint food is terms that occupy the modern concept of sustainability. 

Inside within the framework of the course are the students will come in contact with the environmental education, technical terms and the combination of food science on issues related to the connection between nutrition and the environment, management water resources and more generally the ecological management of food issues.
General Competences

Knowledge and application in ecological studies with reference to environmental social and economic issues using equations on sustainable development.

Knowledge of the general environmental framework and actions within the framework of international organizations and EU legislation.

Practical water management issues, with emphasis on arid regions.

Environmental awareness in food management and especially in the issue of food waste.

3. SYLLABUS

  • Introduction to the aims and content of the course (interpretation of the terms Natural resources-Food production)
  • Environment Food, Education- Sustainability- ESG
  •  Health Nutrition Environment, Healthy life and consumption of local products
  •  Development Indicators, The concept of environmental Sustainability Indicators, environment, Society.
  • Series of Equations based on the Environment and sustainability
  • Economic Principles of Food Production Factors of Production, Work, Means of Production,
  • Efficiency Degree, Production Functions
  • Food Processing Environment, Processing of Agricultural Products, economy and science,
  • Processing methods, Benefits from the processing of agricultural products, Biofuels,
  • Water in Food Global water management issues.
  • Food Waste - The Phenomenon, Methods of measuring food waste
  • From Sustainable Production to Sustainable Consumption, The concept of production, The concept of sustainable production,
  • The challenges of sustainability

4. TEACHING and LEARNING METHODS - EVALUATION

DELIVERY
Face-to-face, Distance learning, etc.		 in situ
USE OF INFORMATION AND COMMUNICATIONS TECHNOLOGY
Use of ICT in teaching, laboratory education, communication with students
  • Support of learning process through the asynchronous platform e-class
  • Use of PowerPoint during lectures.
  • Use of AI for information search and processing analysis 
TEACHING METHODS
The manner and methods of teaching are described in detail.
Activity Semester workload
Lectures & Practice Exercises 1
Course total 1
STUDENT PERFORMANCE EVALUATION
Description of the evaluation procedure

based on the notes given to them but also the participation in the course activities and in at least 9 of the 12 total lectures, they will have to make a presentation on one of the topics that will be agreed with the professor and they will have to develop and defend it.

5. ATTACHED BIBLIOGRAPHY

Alvarez de los Mozos, E., Badurdeen, F., & Dossou, P. E. (2020). Sustainable consumption by reducing food waste: A review of the current state and directions for future research. Procedia Manufacturing, 51, 1791-1798.

Gayathri Vaidyanathan, Healthy Diet for People and the Planet, Nature, Vol 600, 2 December 2021

Georgios Tsikalakis, Katerina Laouri, Eleftheria Neofotistou and Nikolaos Thalassinos, (2024), “The Integration of the Lion Fish in the Diet of the Cypriot as a Means of Maintaining Marine Ecosystem”, E3S Web Conf., 585, 03001 

Eleftheria Neofotistou, Georgios Tsikalakis, Dimitra Kafousia and Panagiotis Bourbourakis, (2024) "Temporal Investigation of the Changes in the Quality Parameters of the Surface Water of the River Pantelis-Sitia" E3S Web Conf., 585, 09006 DOI: https://doi.org/10.1051/e3sconf/202458509006

Georgios Tsikalakis, Eleftheria Neofotistou, Emmanouil Kontogiannakis, Pau Alonso-Monasterio, Mehmet Caglayan Ercakir, Regina Fernandez- Canez and Maria Martinez Perez-Accino, “Sustainable development as an education tool for primary school students through SCRATCH code”, E3S Web of Conferences 436, 06007, 

Georgios J. Tsikalakis, Nikolaos J. Makrinakis, Panagiotis J. Bourbourakis, and Eleftheria D. Neofotistou “Economic and Sustainable Development in Eastern Crete Through the Lithines Irrigation Dam”, E3S Web of Conferences 436, 04005 (2023), 

Panagiotis J. Bourbourakis and Georgios J. Tsikalakis 2022 “Transforming a power plant into an Educational Centre: Agia Small Hydroelectric Power Plant” IOP Conf. Ser.: Earth Environ. Sci. 1123 012057

Georgios Tsikalakis, “Can the Commission Delegated Decision (EU) 2019/1597 contribute the reduce food waste?” Evrigenis Yearbook?of International and European Law (EvrYIEL) Volume 3 (2021), ed. Sakoulas, 272-280, ISSN: 2654-1890

Georgios J. Tsikalakis, Panagiotis J. Bourbourakis and Nikolaos Makrinakis, “Exploitation of hydroelectric potential of the irrigation reservoirs in Eastern Crete” Desalination and Water Treatment, 255 (2022) 74-82

Tsikalakis G.J., “The Moral dimension of Ecology in Teaching of Nutrition” Advances in Ecological and Environmental Research, Vol. 4, Issue 5, May 2019, p. 147-158. (ISSN 2517-9454 USA).

Tsikalakis G.J., “The Mediterranean Diet as a Factor in Environmental Education” Journal of Environmental Science and Engineering B 7 (2018) 316-323 

DEPARTMENT OF NUTRITION AND DIETETICS SCIENCES, HELLENIC MEDITERRANEAN UNIVERSITY