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.
