Producing new sustainable food ingredients – processes and utilizations

• Explain, compare and justify processes and technologies used for production of food ingredients based on cost benefit and energy calculations
• Discuss how new ingredients can be produced, utilized and create value from raw materials and waste/side streams from food industries in a sustainable manner
• Describe the quality parameters and functionalities of the different categories of food ingredients
• Create theoretical concepts for practical challenges of (multi-)extraction of the different raw materials described in the lectures by identifying, validating and applying the theoretical knowledge
• Identify and define the most suitable process, case by case
• Justify and evaluate principles of processes across different cases
• Demonstrate innovative problem solving and solutions
• Produce and structure concise posters to be pitched in plenum
• Evaluate and give constructive feedback to posters and pitches from other course participants

The student will in the learning process understand and theoretically apply processes (e.g. enzymatically, liquid-liquid and solid-liquid extraction, filtering, drying etc.) to different raw materials/biomasses in order to obtain different new ingredients of higher value such as proteins, polysaccharides, pigments, vitamins and polyphenols. The sustainability of the technologies used will be justified through calculations of e.g. water and energy use. The raw materials and wastes are case studies such as algae, fish side streams, potato waste. Furthermore, the students will briefly learn about the functions of the ingredients such as emulsifiers, antioxidants, colouring agents etc.
The teaching will be a mix of aqusition through just in time teaching (f.x. e-learning), team work inquiry and collaboration for the production of hand in posters for each case, student presentations and discussions, in order to form future food engineers with innovative problem solving and solution skills. Evaluation will be based on the ability to discuss and argue for the choices of technologies for the problem solving and solutions.

23101, Knowledge about food chemistry is highly recommended and can be obtained by taking course 23302 either before this course or in parallel.

Learning activities: Learning through “just in time” teaching (e-lectures planned just in time) for optimal inquiry, discussion, collaboration and production when in class. Learning also through team work resulting in poster to be presented and discussed in plenum. Sustainable feedback to and from co-students.