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

Course Unit Page


This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.

Zero hunger Good health and well-being Sustainable cities Responsible consumption and production

Academic Year 2022/2023

Learning outcomes

The main purpose of the course is to provide knowledges on by-product and waste valorisation by biotechnological management in different sectors of the agro-food industry. Moreover, the possible use of the by-products and wastes as a source of ingredients, molecules with added value and raw materials for food, feed and other industrial sectors, including pharmaceutical, alternative energy and cosmetic sectors will be critically discussed in relation to EU and national regulations.

The course is aimed to provide the knowledge on the selection criteria of the microorganisms to be used in the bio-technological processes and on the optimisation of their performances in relation to the characteristics of the waste/by-products and the target product to be obtained.

Specific Cases of Study will be described and focused on the selection criteria of microbial strains and optimisation of the bio-technological processes in relation to the features of waste/by-products and the characteristics of the target final products.

Course contents

The Module 1 (Lanciotti R.) contents will include the following topics:

Description of the main biotechnological processes referred to agro-food industry byproducts/waste management particularly focused on their possible use as source of ingredients, molecules with added value and raw material for food, feed and other sectors, including pharma, cosmetic and alternative energy ones.

Criteria for microorganism selection and optimisation of the biotechnological processes Microorganism selection criteria in relation to side streams/by products considered and to final target product to be obtained

Case studies of byproduct/waste management focused on the selection of the more suitable microorganisms in relation to the target products/ingredients and their re-use in food, feed and other sectors.

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.



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

Reference books and scientific papers for a detailed study:

"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

Frontal teaching and seminars held by experts of the sectors and well known colleagues of 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 at assess and verify the skills and knowledge acquired in the issues addressed throughout all the course program.

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.ssa Rosalba Lanciotti will record the exam in AlmaEsami.

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 exam of 2 hours, during which it is not allowed to use books, notes, computer media.

The written test will contain a series of multiple choice and open questions. The test aim at assess and verify the skills and knowledge acquired in the issues addressed throughout all the course program. The final grade is of thirty.

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 on the basis of the following criteria: i) knowledge, comprehension and discussion capability of the subjects ii) critical and communication capability; iii) mastery of 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 before the starting date of the exam session. The 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.

Office hours

See the website of Rosalba Lanciotti

See the website of Santina Romani