752-3200-00L Sustainable Food Processing
| Semester | Spring Semester 2019 |
| Lecturers | A. Mathys |
| Periodicity | yearly recurring course |
| Language of instruction | English |
| Abstract | This course gives an overview of the holistic approach in sustainable food processing via the consideration of the total value chain. Life cycle assessment as emerging tool in food process development will be introduced. |
| Learning objective | Understanding of the fundamental knowledge, the interdisciplinary connections and tools of Sustainable Food Processing to enable system oriented thinking, including their need in society and their environmental, economic and social impact. Understanding of food production concepts for biomass and energy use efficiency, significant waste reduction along the food value chain as well as healthy and high quality food production. Awareness of future trends in sustainable food processing. |
| Content | Life cycle assessment in food research and production Emerging combined processes based on mechanical, thermal and non-thermal techniques Novel protein sources Algae and insect biorefineries in urban environment Industry projects and experience in the presented topics |
| Literature | Sustainable Food Processing Brijesh K. Tiwari (Editor), Tomas Norton (Editor), Nicholas M. Holden (Editor) ISBN: 978-0-470-67223-5 600 pages December 2013, Wiley-Blackwell International Reference Life Cycle Data System ILCD handbook ,developed by the Institute for Environment and Sustainability in the European Commission Joint Research Centre (JRC). http://publications.jrc.ec.europa.eu/repository/handle/JRC48157 Margni, M., and Curran, M. (2012). “Life cycle Impact Assessment.” In Life Cycle Assessment Handbook : A Guide for Environmentally Sustainable Products, John Wiley and Sons, Hoboken, NJ. Frischknecht, R.; Jungbluth, N.; Althaus, H.-J.; Doka, G., Dones, R.; Heck, T.; Hellweg, S.; Hischier R.; Nemecek, T.; Rebitzer, G.; Spielmann, M. (2005): The ecoinvent Database: Overview and Methodological Framework. In: The International Journal of Life Cycle Assessment Volume 10, Issue 1, 2005, 3-9, doi:10.1065/lca2004.10.181.1 Toepfl, S., Mathys, A., Heinz, V. & Knorr, D. (2006). Review: Potential of emerging technologies for energy efficient and environmentally friendly food processing. Food Reviews International, 22(4), 405 - 423. Sustainability of insect use for feed and food: Life Cycle Assessment perspective. Sergiy Smetana, Megala Palanisamy, Alexander Mathys, and Volker Heinz Journal of Cleaner Production, (2016) Amsterdam: Elsevier. Life cycle assessment of emerging technologies: The case of milk ultra-high pressure homogenisation. Lucia Valsasinaa, Massimo Pizzol, Sergiy Smetana, Erika S. Georget, Alexander Mathys, and Volker Heinz Journal of Cleaner Production, (2016) Amsterdam: Elsevier. Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment. Kemal Aganovic, Sergiy Smetana, Tara Grauwet, Stefan Toepfl, Alexander Mathys, Ann Van Loey, and Volker Heinz Journal of Cleaner Production, (2017) Amsterdam: Elsevier. Trivedi, J., Aila, M., Bangwal, D. P., Kaul, S., & Garg, M. O. (2015). Algae based biorefinery—How to make sense?. Renewable and Sustainable Energy Reviews, 47, 295-307. Enzing, C., Ploeg, M., Barbosa, M., & Sijtsma, L. (2014). Microalgae-based products for the food and feed sector: an outlook for Europe. IPTS Institute for Prospective technological Studies, JRC, Seville. Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G., & Vantomme, P. (2013). Edible insects: future prospects for food and feed security (No. 171). Food and agriculture organization of the United nations (FAO). |