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

Learning outcomes

The main objective of this course is to provide students with a solid understanding of the technological and biotechnological strategies used for the sustainable management and valorization of agri-food waste and by-products. The course will present selected case studies illustrating how optimized technological and biotechnological processes can convert these materials into high-value products, including novel or conventional ingredients, biomaterials, and bioactive compounds, in a cost-effective manner. These products can be used within the original agri-food sector or in other industrial fields, such as energy, cosmetics, and pharmaceuticals.

The course will also examine how these approaches contribute to the prevention, minimization, and sustainable management of waste and by-products, in compliance with European and national regulations, while reducing disposal costs and mitigating environmental impacts.

Course contents

The course is composed by two modules.

Module 1 (Lanciotti R.)

The module aims to provide fundamental knowledge on the use of microorganisms to convert agri-food waste and by-products into value-added products, promoting a sustainable and circular economy approach.

The module covers the following topics:

Agri-food waste and by-products: their characteristics and potential use as feedstocks (substrates) for biotechnological processes based on the use of microorganisms.

Biotechnological processes: examples of the microbial production of industrially relevant compounds, including microbial proteins, lipids, organic acids, flavour compounds, pigments, enzymes, and biopolymers.

Case studies: applications of safe and selected microorganisms for the valorization of waste and by-products from the fish, plant, dairy, milling, and baking industries.

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 final assessment consists of a written exam covering both modules. The exam will include a combination of multiple-choice questions and open-ended questions.

Details:

• Module 1: 9 multiple-choice questions (2 points each) + 1 open-ended question (up to 14 points)

• Module 2: 8 multiple-choice questions (3 points each) +2 open-ended questions (4 points each)

Duration: 90 minutes

The exam is designed to assess and verify the knowledge and skills acquired throughout the entire course.

The final score for the course (Module 1 + Module 2) is calculated as a weighted average of the grades obtained in the two modules. Prof. Rosalba Lanciotti will record the final grade in AlmaEsami.

Grades will be officially recorded on the dates set and published in AlmaEsami. Students will have the opportunity to review their completed exam and request clarification if needed.

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.

The use of artificial intelligence (AI) tools is prohibited during assessment. Any use of AI will be considered a violation of academic integrity.

Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible ( [https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students] ) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

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 Rosalba Lanciotti

See the website of Santina Romani