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Revalorisation of by-products for new product development
EUF 001
Description
Food production generates large volumes of by-products and waste, posing environmental and economic challenges for the agri-food industry. As sustainability becomes a strategic priority, the valorisation of by-products offers a key opportunity for innovation, resource efficiency, and added value in food systems.

This course equips students with the knowledge and skills to transform agri-food by-products into new, valuable products. It explores technological, regulatory, and economic aspects of valorisation, with practical examples from a variety of food sectors. Emphasis is placed on real applications, including product development, functional food innovation, packaging, and bio-based materials, preparing students for roles in circular economy strategies within the food industry.
ECTS credits
5
Teaching Language
English
Exam Language
English
Support Materials Language
English
Basic Learning Outcomes
  • Know the different concepts of planning, organization of production in the food industry.

    (S1 - FSTM - Know the different concepts of planning, organization of production in the food industry.)
  • Understand the concept of food quality and know the applicable regulations and the main food quality management systems.
    (S3 - FSTM - Understand the concept of food quality and know the applicable regulations and the main food quality management systems.)
  • Design and undertake innovative projects that involve a social decision.

    (S7 - FSTM - Design and undertake innovative projects that involve a social decision.)
  • Plan and control production processes in the food industry.

    (S8 - FSTM - Plan and control production processes in the food industry.)
  • Design and optimize food processing and packaging equipment.

    (S9 - FSTM - Design and optimize food processing and packaging equipment.)
  • Propose and carry out R+D+i work on food manufacturing processes and equipment.

    (S10 - FSTM - Propose and carry out R+D+i work on food manufacturing processes and equipment.)
  • Integrate knowledge, skills and the most appropriate resources to, through their own approach or in collaboration with others, deal with new or complex situations.

    (S11 - FSTM - Integrate knowledge, skills and the most appropriate resources to, through their own approach or in collaboration with others, deal with new or complex situations.)
  • Analyze available information and draw conclusions for decision making in new or complex situations.

    (S12 - FSTM - Analyze available information and draw conclusions for decision making in new or complex situations.)
  • Make judgments on complex issues and/or with incomplete information.

    (S13 - FSTM - Make judgments on complex issues and/or with incomplete information.)
Course categorized
Managing Entity (faculty)