Producing new sustainable food ingredients - processes and utilizations

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.

The overall aim of this course is to give a theoretical background within production of food ingredients with a specific focus on adding value to raw materials and waste/side streams for production of new food ingredients and supplements in a sustainable manner. Cases will be used as illustrations of applied tehcnologies, production and utilization concepts. The aim is also to give an introductory background on the quality and functionality of the ingredients and their utilization.

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