The course on Food production Environment and Quality mainly introduces two parts of contents. One is the fundamental knowledge on theory of soil science, crop science, and water science related to food production environment and quality. Others are the application of the knowledge, including: (1) the relationship between soil, crop, and water quality and human health; (2) the influence and remediation of human activities on soil, crop, and water quality further food quality; (2) Assessment of environmental risk related to food quality and its management policies.
The course will be divided into 7 modules as follows:
The theme of Module 1 is “Soil science and food environment and quality”. It focuses on an introduction to soil types and their distribution and temporal and spatial variability of soil properties and soil major, minor and trace element and their availability.
The theme of Module 2 is “Crop science and food environment and quality”, which introduces plant nutrition relevant to soil health, ecological health, human health, Physiological function of plant nutrient elements and relationship with crop quality.
The theme of Module 3 is “Water science and food environment and quality”, which focuses on an introduction to food environment and quality issues relevant to the efficient allocation of water resources, water scarcity, water security, water pollution problems and control.
The theme of Module 4 is “Soil, crop, and water and human health”, which teaches on the relationships between soil properties and element availability and element uptakes by crops and the relationships between crop and dietary quality and human health.
Module 5, the theme is “Human activities and remediation”, which introduces the Impact of fertilization, tillage, moisture regime management, and crop rotation on agro-product quality and human health, heavy metal contamination of agricultural soil, water, and food and human health, and remediation techniques of heavy metal contaminated agricultural soil.
Module 6 teaches the theme of “Environmental risk and human health”. It introduces the environmental impact assessment of organic food through comparing to counterpart foods and case studies by life cycle assessment (LCA). Furthermore, the risks in the context of organic production and certification, and risk-based indicator system of organic production will be presented according to Chinese organic regulations and literature review.
Finally, the theme of module 7 is “Environmental management”, which focuses on an introduction of certified green food and certified organic food, and management standards and regulations related to soil, water and air quality.
The course will be divided into 7 modules as follows:
The theme of Module 1 is “Soil science and food environment and quality”. It focuses on an introduction to soil types and their distribution and temporal and spatial variability of soil properties and soil major, minor and trace element and their availability.
The theme of Module 2 is “Crop science and food environment and quality”, which introduces plant nutrition relevant to soil health, ecological health, human health, Physiological function of plant nutrient elements and relationship with crop quality.
The theme of Module 3 is “Water science and food environment and quality”, which focuses on an introduction to food environment and quality issues relevant to the efficient allocation of water resources, water scarcity, water security, water pollution problems and control.
The theme of Module 4 is “Soil, crop, and water and human health”, which teaches on the relationships between soil properties and element availability and element uptakes by crops and the relationships between crop and dietary quality and human health.
Module 5, the theme is “Human activities and remediation”, which introduces the Impact of fertilization, tillage, moisture regime management, and crop rotation on agro-product quality and human health, heavy metal contamination of agricultural soil, water, and food and human health, and remediation techniques of heavy metal contaminated agricultural soil.
Module 6 teaches the theme of “Environmental risk and human health”. It introduces the environmental impact assessment of organic food through comparing to counterpart foods and case studies by life cycle assessment (LCA). Furthermore, the risks in the context of organic production and certification, and risk-based indicator system of organic production will be presented according to Chinese organic regulations and literature review.
Finally, the theme of module 7 is “Environmental management”, which focuses on an introduction of certified green food and certified organic food, and management standards and regulations related to soil, water and air quality.