Course description

 

The course is  available only in Hungarian.

 

The aim of the course:

The course will give students an insight into the challenges of agro-ecological systems as a resource for the food chain. In line with EU sustainability principles, today’s global issues from climate change and adaptive agriculture to future food security and safety will be addressed. Innovation opportunities for adaptation in agriculture and food production practices will also be presented.

 

Prerequisite courses:

–

 

Teacher responsible

Miklós Süth DVM PhD

 

Teachers participating

Miklós Süth DVM PhD , Ákos Jóźwiak DVM PhD, Szilveszter Csorba , Zsuzsa Farkas PhD, Erika Országh Erika, guest lecturers

 

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Lectures theme

The course was offered in the second semester of the 2025–2026 academic year. Classes are held in blocks every two weeks.

Class	Topic	The purpose of the presentation
1	Introduction to the Concept of Sustainability in the Context of the Food Chain.	Students will learn the basic concepts and historical background of sustainability and see how this concept is intertwined with one of the most important activities of our daily lives: eating.
2	Food production and environmental impacts.	Students will understand the significant environmental impacts of conventional agriculture and learn about alternative, more sustainable production models and technologies.
3	Food processing and environmental impacts.	Students gain insight into the industrial processes of food processing and its energy requirements, and learn about sustainable solutions related to waste management and energy efficiency.
4	Sustainable livestock farming and the importance of precision livestock management.	Students will understand the environmental footprint of conventional livestock farming, learn the principles of more sustainable livestock management models, and gain insight into the revolutionary potential of precision technologies for increasing efficiency and reducing environmental impacts.
5	Consumption and food safety.	Students are encouraged to reflect on and evaluate their own consumption habits, understand the extent and causes of food waste, and learn the basic principles of sustainable eating.
6	Economic and social aspects.	Students will understand that sustainability raises not only environmental issues but also profound economic and social ones, and they will learn about the power of community-based solutions.
7	Climate Change and the Food Supply Chain.	Students will understand the interplay between climate change and the food system: how climate change affects production, and how production itself contributes to climate change.
8	Innovations in the sustainable food supply chain.	Students gain insight into the future of sustainable food systems by learning about the latest technological and social innovations, as well as the challenges that remain to be addressed.

 

 

Exam information

Written exam. The exam is based on the PowerPoint materials presented and uploaded during class and takes the form of a written test. The grade is determined based on performance on the test.
Grading scale:
81–100%: A (5)
71–80%: B (4)
61–70%: C (3)
52–60%: D (2)
0–51%: F (1)