B9120 - Sustainable Processing for the Valorization of Food Agro-Industrial Waste and By-Products

Learning outcomes

The main objective of the course is to provide knowledge on aspects of the management and recovery of food waste and by-products, as well as on the emerging sustainability approach in the agri-food industry sectors. Specifically, the course aims to teach the principles of the “Universal Recovery Strategy.

Course contents

The course aims to convey the principles of the “Universal Recovery Strategy”, which takes into account all aspects necessary for the development of a recovery process (e.g. collection and degradation of the substrate, optimization of the yield, preservation of the functionality of the target compounds during processing, etc.). Describe the five-step recovery approach (macroscopic pretreatment, separation of macro- and micromolecules, extraction, purification and isolation, and product formation). Basic principles and applications of various conventional and emerging technologies that can be used for the recovery of valuable compounds from food waste/by-products in each of the above five stages. Implementation aspects and potential applications of the recovered materials. Examples of commercial products and industrial applications and case studies.

The module program includes the following topics in particular:

- Management, valorization and sustainability of waste and by-products in the agricultural food supply chain;

- Waste Framework Directive 2008/98/EC (DLgs 205/2010).

- The environmental impact of the food industry and the main indicators.

- The main strategies and barriers for the minimization, management and recovery of waste and by-products from the food industry.

- The waste hierarchy.

- The circular economy.

- The sustainability of food packaging.

- Classification of the main categories of waste/by-products, sources and target compounds in the different sectors of the food industry and possible applications.

- Universal recovery strategy (5-step recovery approach).

- Recovery technologies and industrial treatment options: from pre-treatment to final treatment.

- Description, advantages and disadvantages of the possible conventional and new technologies that can be applied at each recovery stage.

- Possible uses of the recovered compounds: examples of products, commercial applications and patents.

- Case studies, national and international projects

- Scale-up and commercial implementation.

Readings/Bibliography

Lectures notes and updated selected papers that will be supplied by the teacher.

Reference books and scientific papers for a detailed study:

- “Food Waste to Valuable Resources - Applications and Management” Ed. Rajesh Banu, Gopalakrishnan Kumar, Gunasekaran M., Kavitha S. Academic press Elsevier, (2020).

- "Food Waste Recovery. Processing Technologies and Industrial Techniques”. Ed. Charis M. Galanakis, Academic press Elsevier, (2015).

- “Valorization of Food Processing By-Products”. Ed. M. Chandrasekaran, CRC Press, Taylor & Francis Group (2013).

- Galanakis, C.M. “Emerging technologies for the production of nutraceuticals from agricultural by-products: A viewpoint of opportunities and challenges” (Review), Food and Bioproducts Processing, 91:4, pp 575-579, 2013.

- Galanakis, C.M. “Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications” (Review), Trends in Food Science and Technology, 26:2, pp 68-87, 2012.

Teaching methods

Teaching takes place through classroom lectures (2 CFU) using slides for theoretical background, technical seminars and visits to food companies (1 CFU).

Assessment methods

Learning is assessed by a final written test with 25 multiple-choice questions (1 point for each correct answer) and 5 open questions (with a score between 2 and 5 points per question). The final score (out of 30) is then calculated proportionally.

Points are only deducted for incorrect answers to multiple-choice questions.

Students have 120 minutes to complete the written test.

The test aims to assess and verify the skills and knowledge acquired across the topics covered throughout the course.

During the written exam, students will address the topics covered in lectures and seminars and will be assessed, especially in the case of open-ended questions, based on the following criteria: (i) knowledge of the content and ability to delve deeper into and connect the topics covered; (ii) critical thinking and clarity of presentation; (iii) correct technical and scientific language.

The written exam can carry a maximum score of 30 points, possibly with honors. Educational gaps and/or inappropriate language—even in the context of minimal knowledge of the exam material—will result in a failing grade.

Exam dates are scheduled during the designated time slots established within the program, and students may register for the written exam exclusively using the methods provided by the Alma Esami online system by the deadline indicated on the website.

Eligible students may contact the instructor to schedule a possible exam outside of exam dates.

It is possible to view the assignment and ask for clarifications.

Students with learning disabilities (LD) or temporary or permanent disabilities: please contact the relevant University office promptly (https://site.unibo.it/studenti-con-disabilita-e-dsa/it). The relevant office will then advise the affected students of any accommodations. These accommodations must be submitted to the instructor for approval 15 days in advance, who will evaluate their suitability, including in light of the course's learning objectives.

Teaching tools

Slides and lectures for theoretical background; scientific papers for insights and case studies; visits in food companies.

Office hours

See the website of Pietro Rocculi