Recovery and Valorization of By-Products and Food Waste

The course aims to provide students with a solid understanding of one of the crucial topics within the context of the circular economy: the valorization of waste and food residues to obtain new products that can be utilized in various industrial sectors. Students will acquire knowledge through frontal lessons and laboratory exercises.
The frontal lessons will enable students to learn about approaches and strategies aimed at increasing the economic value of the food supply chain using a circular approach. The laboratory activities, on the other hand, will allow students to gain hands-on experience with both conventional and innovative analytical methodologies, such as the extraction of macromolecules and bioactives, chemical-physical pretreatments, and fermentation processes.
Additionally, the course provides practical examples of the application of value-added products in the food sector, offering valuable points of connection with specific courses within the same degree program.

At the end of the course, students will acquire skills related to the recovery of macromolecules and bioactives from food waste and residues, as well as their valorization either in their natural state or through fermentation processes. Students will be able to apply the main technical-analytical and methodological approaches to characterize extracts/products that could be used for various applications in the food, nutraceutical, and cosmetic sectors.
Additionally, students will be capable of selecting and managing the most appropriate pretreatment and fermentation processes based on the physicochemical characteristics of the starting by-products and food waste. Finally, students will implement the knowledge gained through visits to industries operating in the sector.