Sustainable food production and processing

• Understand and explain the concept of sustainable food processing and preservation
• Describe criteria for sustainable food processing
• Analyse the impact of current processing in relation to proper utilization of raw materials, water and energy consumption
• Discuss potential alternative sustainable technologies
• Evaluate the potential use of digitalization in food processing and preservation
• Discuss possibilities for improving sustainability of current food production systems while maintaining chemical and microbial safety and analyse its impact
• Explain the importance of assessing environmental and social impacts of food processing in a full life cycle perspective
• Evaluate, discuss and report an analysis of the production of a specific food product through the whole value chain with the aim of improving the sustainability of the food product

Introduction to the concept of sustainable food processing and preservation. Introduction to prevailing sustainability definitions and UN SDGs. Processing technologies used in the food industry. Current processing in four selected value chains with a focus on raw materials, water and energy consumption, and economy. Alternative sustainable raw materials, processes, and preservation technologies. Digitalization in food processing and preservation with a focus on the use of sensors, data and modelling. Introduction to life cycle assessment. Economical impact from systems perspective.
The teaching will be a blend of E-lectures, Q&A sessions, assignments, Casework and a final report.

Basic knowledge of biology and chemistry. Experience from the feed or food industry or public sector. Some understanding of technical processes in food production lines

E-learning