Single-Course English 10 ECTS

Sustainable food production and processing

Overall Course Objectives

The course will give the students an understanding of key concepts in sustainable food processing based on a systemic approach to the challenge of the transition to a circular bioeconomy. The course will include a discussion of supply chain and logistics, safety, economy, quality, and consumer acceptance in relation to the development of sustainable food production. The course will discuss topics such as the utilization of new raw materials and alternative green technologies, digitalization to achieve sustainable food production (data, sensors, modelling), analysis of the environmental impact of food processing, use of by-products/side streams for new ingredients, water and energy management, sustainable packaging, preservation and storage technologies, biorefinery approach, LCA as well as regulatory and legal aspects. The course will include different cases from the food industry.

Learning Objectives

  • 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 and economy
  • 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

Course Content

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. Life cycle assessment and life cycle cost analysis will be introduced. Economical impact from systems perspective.
The teaching will be a blend of E-lectures, Q&A sessions, assignments, Casework and a final report.

Recommended prerequisites

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

Teaching Method

E-learning

Faculty

See course in the course database.

Registration

Language

English

Duration

13 weeks

Institute

Food

Place

DTU Other Campus

Management
Course code 23F15
Course type Part-time Master
Semester start Week 5
Semester end Week 19
Price

15.000,00 DKK

Registration