Learning objectives
At the end of the course the student is expected to be able to:
1) give the definition of circular economy, knowing how to distinguish between waste and by-product
2) Knowing how to place within each food chain the critical issues that lead to the production of waste / by-products
3) Knowing how to propose methods of valorization of waste / by-products generated within the supply chains studied during the course.
4) Give the definition of Novel food and know how to recognize an example of novel food
5) Know how to assess the possible risks associated with the introduction of new ingredients into the food chain
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
The course is divided into several chapters concerning the introduction of new ingredients and the enhancement of by-products in the food chain. In particular, some definitions will initially be given, such as circular economy and other concepts related to food waste and the enhancement of by-products generated by the various supply chains. We will focus on the individual supply chains to define the potential of the by-products generated by them. The second part of the course will instead focus on the definition of Novel Food also generated by by-products and risks related to their use
Full programme
1) Introduction to the course: impact of food production on available resources, need to redesign food production in a circular sense, then use of by-products as new ingredients, attention to marginal biomass so far not used as ingredients.
2) Current legislation on the possibilities of using by-products as food and feed.
3) Concrete examples of by-products in the various supply chains, how much is wasted, why, how, and characterization of the by-products.
4) Difficulties in the use of by-products: Introduction to the concept of biorefinery.
5) Concrete examples of reuse.
6) Introduzione ai Novel food, legislazione sui Novel Food.
7) Nuovi rischi emergenti dovuti all'introduzione di nuove biomasse e di nuovi sottoprodotti nella filiera alimentare: allergeni, tossine, rischi microbiologici.
Bibliography
Teaching material provided by the teacher through slides, scientific and sector articles.
Teaching methods
Lectures take place through power point presentations, transparencies
and on the blackboard. Discussions of scientific publications and
European regulations will also be held in the classroom.
Assessment methods and criteria
Oral test based on a studt case selected by the student
Other information
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