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Learn about how the latest developments in biochemistry and engineering can lead to reduced food waste by better utilization and adding value to food side streams.
A third of global food produced each year is lost and wasted. This course is for all interested in reducing food waste. It will teach you how the latest developments in biochemistry and engineering can lead to reduced food waste by better utilization and adding value to food side streams. Recognizing food production side streams as valuable raw materials and finding new applications for them in different industries is key to the sustainable use of resources and reduction of food waste.
The topics include: What to do with and how to control all this waste? Sustainability and environmental impact. Responsibility of food business operators; Valorization of side streams of food from plants and animals. Engineering and bioprocesses of food waste valorizations. Innovations and business creation opportunities for students and young entrepreneurs.
The background of each topic is presented by experts explaining challenges and solutions behind the valorization of food production side streams, including ensuring safety, preventing spoilage, and using engineering and bioprocesses to develop valuable products. This is followed by case studies and interviews with entrepreneurs, answering what inspired them and what is needed to start successful businesses. The student will test their understanding and knowledge of challenges and opportunities in food side streams utilization through assignments.
About the challenges, practices and opportunities in food waste management:
The environmental impact of food waste.
Utilization of animal derived food side products:
Utilization of plant derived food side products:
Methods used in processing of side streams
Opportunities and support for innovation in value creation of food side streams
Strategic scientist, Matis ohf and Professor Emeritus • The University of Iceland
Assistant professor • Institute of Animal Reproduction and Food Research, Polish Academy of Sciences
Associate professor • University of Iceland and co-founder of Loki Foods