This program, prepared by the McGill School of Continuing Studies in collaboration with the Margaret A. Gilliam Institute for Global Food Security and the Faculty of Agricultural and Environmental Sciences, aims to provide a holistic understanding of one of the most pressing global issues of our time: ensuring sustainable food systems for all. Made up of two courses, the program provides an in-depth examination of the current challenges facing food security and best practices for the successful implementation of sustainable food technologies and innovations that meet the requirements of the producer, the retailer, and the consumer, while improving resource-use efficiency along agri-food value chains.
Current Challenges in Global Food Security (30 hours)
This course will examine the complexity of food security in both developed and developing settings, its multiple definitions, and methods to measure its severity. Focus will be placed on understanding emerging challenges in tackling global food security including building robust inter-sectoral partnerships for successful project management and bringing change to the most vulnerable communities.
Fundamentals of Sustainable Food Systems (30 hours)
The urgent need to sustainably feed a growing population is the focus of this course. Topic covered include the fundamental components to build sustainable food systems, including, but not limited to, the current mode of global food production, agricultural resource-use efficiency, climate change, malnutrition, postharvest management, and food wastage.
Course 1: $1080 CAD (Winter Term 2021)
Course 2: Summer 2021 (final dates and price to be confirmed)
Dr. Patrick Cortbaoui
Dr. Patrick Cortbaoui is an agricultural engineer, food security consultant and project manager with over 12 years track record in providing solutions to alleviate food insecurity in different regions of the world including North America, Latin America & the Caribbean, Africa, Middle East and Asia. This is done through the establishment and implementation of pre-/postproduction technologies and sustainable food management strategies and programs that meet the requirements of the producer, the retailer and the consumer while improving resource-use efficiency along agri-food value chains.
Dr. Cortbaoui has wide expertise in management encompassing Research-for Development, Partnership Building and Resource Mobilization, Strategic and Operational Planning, Communication and Outreach Management, and Team Mentoring and Training.
He currently serves as the Managing Director at the Margaret A. Gilliam Institute for Global Food Security of McGill University, strengthening the Institute’s role and partnership between academia, the private sector, governments and NGOs. In this capacity, he oversees all operations, functions and activities of the Institute. He is responsible for giving the proper strategic direction and implementing a high-quality vision.
Dr. Cortbaoui received his PhD. in Bioresource Engineering from McGill University. His interest was to develop and validate engineering solutions to reducing post-harvest losses of fresh fruits and vegetables thereby increasing food availability without compromising the environment.
Dr. Nii Addy