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The goal of the course is to provide a basic understanding of the processes by which food production negatively impacts environmental compartments.
Each environmental compartment, namely air, water, soil, will be characterized by its chemical composition and its function to the environment (including humans).
Further topics are
– Processes by which food production causes emissions harmful to each of the compartments. This entails among others the emission of direct and indirect greenhouse gases and the release of chemicals in the environment.
– Impact of climate change on food production
– Abiotic and biotic degradation of chemicals and persistence of chemicals
Basic knowledge in general inorganic and organic chemistry
Transcript of records
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Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Education and Culture Executive Agency (EACEA). Neither the European Union nor EACEA can be held responsible for them.
