Development of Value-Added Products from Food Wastes and by-products
Main topics: Situation and opportunities, Wastes recovery, Discarded food products valorisation: examples
This course took place in January-February 2019 in ISA Lille University as a part of specific courses on ecodesign of food products.Highlights of the course were presented in the Conference: “Sustainability and Corporate Responsibility in AgriFood” that took place in ISA Lille University on TJanuary 17th (2019).
Food Waste Recovery e-Course
Aiming at accelerating learning in the field, we have developed an e-learning course available in the platform of ISEKI’s Food Association.
The e-course is organized in 20-recorded lectures from 11 experts in the field, whereas quizzes and tests are provided to allow participants check their gained knowledge after watching teaching material.
It presents the common food waste sources and respective high added-value components, while it describes the common recovery stages, conventional and emerging technologies applied from the source to the final product.
It explores patented methodologies that led to commercial products and ultimately discusses the main problems behind developing a laboratory methodology to a real market product.
This course is envisaged to investigate the real full-scale applications and fill the gap between academia and industry within the above topics.
The main aim is to emphasize the advantages and disadvantages of processing technologies and techniques, as well as to provide a holistic approach for the recovery of valuable components from food wastes.
This is conducted by adapting the different applied technologies in a recovery strategy, which could be implemented regardless of the nature of the food waste and the characteristics of the target compound in each case.
Conclusively, the ultimate goal of this module is to provide a guide for anyone who wants to develop a food waste recovery application.
It is intended to support researchers, scientists, food technologists, engineers, professionals, and students working or studying in the areas of food, by-products, and the environment.