This course explores the concepts of sustainability in food production and environmental health by focusing on crop protection. It reviews current, emerging, and under-development solutions to major agricultural challenges, with particular emphasis on strategies that reduce pesticide use while maintaining acceptable yields and minimizing the risks of soil, air, and ecosystem contamination, as well as potential impacts on animal and human populations. Students will be required to give one presentation (individually or in small groups) on crop protection topics/case studies.
- Enseignant·e: Sébastien Bruisson