Lecture

Food Production: Systems and Challenges

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In course

HUM-120(a): Sustainable Food: production, health & society

Le cours présente divers enjeux liés à l'alimentation durable: production, sécurité alimentaire, nutrition et santé, enjeux sociaux et culturels. L'approche interdisciplinaire intègre les SHS et les sciences de l'ingénieur et initie au travail de groupe et ...

Description

This lecture covers the theory of limiting factors in food production systems, including human, animal, and mechanical work. It discusses the historical context of agricultural productivity, factors contributing to hunger, and the problem of famine. The instructor explores the dimensions of food security, such as economic access, physical availability, and proper use of food. The lecture also delves into the consequences of undernutrition and the impact of climate change on food production. Various historical famines are analyzed, along with the role of food aid, world markets, and local politics in addressing hunger. The presentation concludes with a discussion on food safety, food insecurity, and the importance of stable food supply.

Instructor

Jérome Feige

Expertise Skeletal muscle biology, aging, stem cells, regenerative medicine, nutrition ResearchMuscle & Aging Lab Our reserach projects study the mechanisms leading to the dysfunction of skeletal muscle during aging, particularly the condition of sarcopenia, in which muscle mass and muscle function decline due to age. Sarcopenia involves multiple pathophysiological processes such as impaired neuro-muscular transition, altered excitation/contraction coupling, impaired regenerative capacity linked to stem ce

Official source

Ontological neighbourhood

Agricultural and food sciences

Agriculture: Topics in agriculture

Food science: Food chemistry

Related concepts (32)

Food security

Food security is the availability of food in a country (or geography) and the ability of individuals within that country (geography) to access, afford, and source adequate foodstuffs. According to the United Nations Committee on World Food Security, food security is defined as meaning that all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their food preferences and dietary needs for an active and healthy life.

Agricultural productivity

Agricultural productivity is measured as the ratio of agricultural outputs to inputs. While individual products are usually measured by weight, which is known as crop yield, varying products make measuring overall agricultural output difficult. Therefore, agricultural productivity is usually measured as the market value of the final output. This productivity can be compared to many different types of inputs such as labour or land. Such comparisons are called partial measures of productivity.

Food industry

The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population. The food industry today has become highly diversified, with manufacturing ranging from small, traditional, family-run activities that are highly labour-intensive, to large, capital-intensive and highly mechanized industrial processes. Many food industries depend almost entirely on local agriculture, animal farms, produce, and/or fishing.

Malnutrition

Malnutrition occurs when an organism gets too few or too many nutrients, resulting in health problems. Specifically, it is "a deficiency, excess, or imbalance of energy, protein and other nutrients" which adversely affects the body's tissues and form. Malnutrition is not receiving the correct amount of nutrition. Malnutrition is increasing in children under the age of five due to providers who cannot afford or do not have access to adequate nutrition. Malnutrition is a category of diseases that includes undernutrition and overnutrition.

Food engineering

Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products. Given its reliance on food science and broader engineering disciplines such as electrical, mechanical, civil, chemical, industrial and agricultural engineering, food engineering is considered a multidisciplinary and narrow field.

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