Learning objectives
At the end of the course the student is expected to be able to:
1) know how to critically describe a supply chain / company reality in relation to the problems of production and reuse of by-products.
2) know how to deal in a practical way with the valorisation of by-products through the application of experimental protocols.
3) Knowing how to identify new ingredients and Novel Foods and possible fields of application.
Prerequisites
No official pre-requisite is requested. In order to proficially attend the
course, a good knowledge of basic organic and food chemistry is strongly
suggested.
Course unit content
Applications to real systems of the concepts developed in the theoretical module, through the development of case studies from the literature, business realities and practical experiments in the laboratory.
Full programme
1) critical reading of popular/scientific articles on the use of experimental techniques for the valorisation of by-products of the various supply chains.
2) Examples of business realities
3) critical reading of EFSA documents relating to the approval of Novel Foods.
3) critical reading of EFSA documents relating to the approval of Novel Foods.
4) Laboratory experiences related to the extraction of polyphenols, proteins, fibers from plant and animal matrices from different agricultural or agro-industrial wastes.
5) Use of spectrophotometric analysis or other analytical techniques to identify the compounds extracted in point 4).
Bibliography
Teaching material provided by the teacher through slides, scientific and sector publications.
Teaching methods
Discussions of scientific publications and
European regulations will be held in the classroom as some thematic seminary lecture.
Pratical activity will be perfomed in the chemistry laboratory and it will involved the use of different matrices coming from animal or vegetal residues
for extracting biomolecules of interest and the use of analytical methods to identify them.
Assessment methods and criteria
Oral test
Other information
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