·       MLO 10.2: Define the environmental, social and health challenges (local and global) of food production, consumption and waste in terms of equity, justice, gender, different dimensions of sustainability, culture, geopolitics and other relevant dimensions. [PLO 1, 2] 

·       MLO 10.3: Articulate a critical awareness of the changes in nutritional requirements throughout the life cycle of individuals and on how traditional and current discourses (including media) influence nutrition and dietary patterns (taking into consideration the impact of gender, culture, age, lifestyle etc.). [PLO 2, 3] 

·       MLO 10.4: Analyse how and why food is produced, prepared, narrated and consumed, taking into consideration the impacts of gastronomy, gender, age, lifestyle, religion and culture on dietary choices, and the subsequent impact on health. [PLO 2, 3]

·       MLO 10.5: Assess the role of biotechnology in the future of sustainable food consumption and dietary health, including the societal, economic and environmental implications thereof. [PLO 1, 3]

·       MLO 10.6: Critically discuss key research and evaluate the different dimensions and causes of food inequality and insecurity from a variety of disciplines and from socio-ecological and socio-economic systems perspectives, taking into account nexus between water, food, waste, energy, biodiversity, climate, health, poverty, etc. [PLO 2, 3, 5]

·       MLO 10.7: Assess how (decisions around) the use of and access to water, energy and other (natural) resources are interconnected and impact food security from global to local levels. [PLO3, PLO4]