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.
Advisory Prerequisites: Principles of risk assessment
Description: EHS 674 uses a hands-on approach to experiment and interpret modeling techniques applied to environmental health assessment. It first addresses steady-state multi-media modeling, exposure modeling, dermal uptake and pharmacokinetic modeling. It then expands the theory to dynamic modeling and Monte-Carlo approaches applied to probalistic risk assessment.
