82298 - Bio-Technological Valorisation Of Agro-Industrial Waste And By-Products

Learning outcomes

The main objective of the course is to provide the fundamental knowledge on the management of agro-food waste and by-products through technological and biotechnological approaches, which allow their valorisation. Specific case studies will be presented to demonstrate how the application of selected and optimized biotechnological and technological processes can lead to the production of new materials/ingredients/molecules with high added value, new or conventional, at reduced cost, which can be applied in the same production sector or in different supply chains (energy, cosmetics, pharmaceuticals, etc.). At the same time, these tools can be used for the prevention, minimization and management of waste and by-products, in accordance with the EU and national regulations, as well as for the reduction of disposal costs and environmental impact.

Course contents

The Module 1 (Gottardi D.) aims to provide the fundamental knowledges regarding the use of microorganisms for agri-food waste and by-products valorization.

In particular, the module will include the following topics:

• Use of biotechnological processes aimed at reducing the environmental impact of by-products and waste from the food industry.

• Selection of microorganisms to produce ingredients with high added value (organic acids, pigments, aroma and nutraceutical compounds, etc.) starting from agri-food waste and by-products and that can be applied in different sector (agri-food, pharma, cosmetic, and alternative energy).

• Use of agri-food waste and by-products as a growth media to obtain microbial biomasses, enzymes, and biopolymers.

• Case studies concerning the selection of microorganisms and the optimization of biotechnological processes in relation to the characteristics of the by-product/waste and the final intended use.

Module 2 (Romani S.): the main purpose is to provide knowledge on aspects of food waste management, valorization, and sustainability in the agro-food industry sectors. Waste Framework Directive 2008/98/EC (DLgs 205/2010). Emphasis is given on the classification of food waste sources, the identification of the target compounds, and potential applications in each case. Moreover the course aims to provide the principles of the “Universal Recovery Strategy”, which takes into account all the necessary aspects (e.g. substrate collection and deterioration, yield optimization, preservation of target compound functionality during processing, etc.) needed for the development of a recovery process. Description of the five-stages recovery approach (macroscopic pretreatment, macro- and micromolecules separation, extraction, purification and isolation, and product formation). Fundamental principles and applications of different conventional and emerging technologies that can be used for the recovery of valuable compounds from food wastes/by-products in each of the aforementioned five stages. Implementation aspects and potential applications of recovered materials. Examples of commercial products and industrial applications and case studies.

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

Lectures, guided tours and seminars will be held. The latter will be carried out by industry experts and academic colleagues from other universities.

Assessment methods

The assessment of learning is through a final written test for each module, that will contain a series of multiple choice and open questions. The test aim to assess and verify the skills and knowledge acquired in the topics described throughout all the course.

Partial Score will be measured on the basis of /30 and it will considered as a part of the final evaluation of the Integrated Course.

The final score of the entire integrated course is calculated as a weighted average of grades obtained in the 2 modules. Prof. Davide Gottardi will record the exam in AlmaEsami.

The record of grade takes place on the dates fixed and indicated in Almaesami. It is possible to view the performed test and ask for clarification.

The student knowledge will be assessed based on the following criteria: i) knowledge, comprehension, and discussion capability of the subjects ii) critical and communication capability; iii) use of the proper technical and scientific language. The maximum score can be 30 eventually cum laude.

The enrollment must be accomplished through ALMAESAMI as well as the cancellation, which must be done before the starting date of the exam session.

Eligible students can agree with the professors an eventual exam out of the official calendar.

Teaching tools

Computer and interactive dashboard. Laboratory tools and instruments. All the materials presented in class by the teachers will be available in electronic format via Virtuale platform [https://virtuale.unibo.it] (access reserved for students enrolled at the University of Bologna).

Office hours

See the website of Davide Gottardi

See the website of Santina Romani