EHS672: Healthy and Sustainable Foods and Products- Life Cycle Assessment
Graduate level
Both Residential and Online MPH
This is a second year course for Online students
Winter term(s) for residential students; Fall term(s) for online MPH students;
3 credit hour(s) for residential students; 3 credit hour(s) for online MPH students;
Instructor(s): Staff (Residential);
Offered Every winter semester (next offering: Winter 2025)
Last offered Winter 2024
Prerequisites: None
Description: This course describes how consumption, products and foods affect impacts on health and environment. After addressing the major health determinants, we assess diets nutritional and sustainable performances. We use LCA to analyze the environmental impact of products, with focus on chemicals in consumer products, discussing the path towards sustainable consumption.
Learning Objectives: 1. To identify the key factors impacting health and the environment, including the roles played by products.
2. To assess and compare the nutritional and sustainable performances of foods, accounting for both the consumer health and the environment.
3. To provide tools and practice opportunities for Environmental Life Cycle Assessment (LCA) to assess the environmental impact of products and systems over the whole product life cycle
4. To set the fundamentals for comparative risks of chemicals in consumer products.
5. To adequately relate risk and impacts on human health to consumption and production, from single products to sustainable consumption.
