Utilization and Adding Value to Food Side Streams from edX

A third of global food produced each year is lost and wasted. This course is for all interested in reducing food waste. It will teach you how the latest developments in biochemistry and engineering can lead to reduced food waste by better utilization and adding value to food side streams. Recognizing food production side streams as valuable raw materials and finding new applications for them in different industries is key to the sustainable use of resources and reduction of food waste.

The topics include: What to do with and how to control all this waste? Sustainability and environmental impact. Responsibility of food business operators; Valorization of side streams of food from plants and animals. Engineering and bioprocesses of food waste valorizations. Innovations and business creation opportunities for students and young entrepreneurs.

The background of each topic is presented by experts explaining challenges and solutions behind the valorization of food production side streams, including ensuring safety, preventing spoilage, and using engineering and bioprocesses to develop valuable products. This is followed by case studies and interviews with entrepreneurs, answering what inspired them and what is needed to start successful businesses. The student will test their understanding and knowledge of challenges and opportunities in food side streams utilization through assignments.

What's inside

Learning objectives

About the challenges, practices and opportunities in food waste management:
Categories, quantity, safety and quality of food waste
Legal, social and sustainability obligations of food waste producers
Cases of reducing waste in seafood processing in iceland.
Cases of reducing food waste in fruit and vegetable processing in poland
The environmental impact of food waste.
Definitions and basic principles.
Indicators of environmental impact, and sustainability.
Cases of adding value food side products from poland and iceland (reducing environmental impact)
Utilization of animal derived food side products:
Side product from food animals. consumer's safety
Adding value to side products of aquatic organisms
Adding value to side products from meat processing
Adding value to side products of dairy processing

Utilization of plant derived food side products:
Safety and spoilage. consumer's acceptability.
Adding value to side products from cereals
Adding value to side products from vegetables
Adding value to side product from fruits and berries
Methods used in processing of side streams
Production of protein and lipid ingredients for feed and food (macroprocessing).
Processing of active ingredients from food side products, protein and lipid products (microprocessing)
Using enzymes to products medical devices and functional food
Using fermentation to add value to food side products
Opportunities and support for innovation in value creation of food side streams
Interviews with startups in poland and iceland
Funding opportunities in europe

About the challenges, practices and opportunities in food waste management:
Categories, quantity, safety and quality of food waste
Legal, social and sustainability obligations of food waste producers
Cases of reducing waste in seafood processing in iceland.
Cases of reducing food waste in fruit and vegetable processing in poland
The environmental impact of food waste.
Definitions and basic principles.
Indicators of environmental impact, and sustainability.
Cases of adding value food side products from poland and iceland (reducing environmental impact)
Utilization of animal derived food side products:
Side product from food animals. consumer's safety
Adding value to side products of aquatic organisms
Adding value to side products from meat processing
Adding value to side products of dairy processing
Utilization of plant derived food side products:
Safety and spoilage. consumer's acceptability.
Adding value to side products from cereals
Adding value to side products from vegetables
Adding value to side product from fruits and berries
Methods used in processing of side streams
Production of protein and lipid ingredients for feed and food (macroprocessing).
Processing of active ingredients from food side products, protein and lipid products (microprocessing)
Using enzymes to products medical devices and functional food
Using fermentation to add value to food side products
Opportunities and support for innovation in value creation of food side streams
Interviews with startups in poland and iceland
Funding opportunities in europe

Traffic lights

Read about what's good

what should give you pause

and possible dealbreakers

Features interviews with startups in Poland and Iceland, offering insights into real-world experiences and challenges in the food waste valorization sector

Explores innovations and business creation opportunities, which may be valuable for those looking to start ventures in sustainable food practices

Examines the responsibility of food business operators in reducing waste, which is crucial for compliance and sustainability efforts

Covers engineering and bioprocesses of food waste valorization, which may be relevant for those working on new methods of waste reduction

Discusses the legal, social, and sustainability obligations of food waste producers, which is essential for businesses aiming to minimize their environmental impact

Highlights funding opportunities in Europe, which may be useful for startups and researchers seeking financial support for their projects

Reviews summary

Comprehensive overview of food side streams

According to inferred perspectives based on course materials, learners are likely to find the course on Utilization and Adding Value to Food Side Streams highly relevant and comprehensive. The course appears to cover a broad spectrum of topics, from the environmental impact and technical processes like macroprocessing and microprocessing to business creation opportunities and funding. Students may appreciate the multidisciplinary approach that blends scientific principles with economic realities. The inclusion of case studies and interviews with entrepreneurs is likely a strong point, offering real-world context and inspiration. However, due to the extensive breadth, some learners might feel that certain specific topics lack sufficient depth and may require supplementary study.

Covers many areas, but some may need more detail.

"While comprehensive, I felt some of the technical or business topics could be explored further."

"It's a great overview, but for deep expertise, you'll need additional resources."

"The course provides a solid foundation across disciplines but isn't a deep dive."

Blends science, engineering, and business perspectives effectively.

"I found the blend of scientific principles and business ideas very useful."

"It's helpful to see the topic from different angles – technical, environmental, and economic."

"The course bridges the gap between lab science and market application."

Interesting examples and interviews provide practical context.

"The case studies from Iceland and Poland were very insightful."

"Hearing from entrepreneurs was inspiring and added practical value."

"I liked seeing how these concepts are applied in actual businesses."

Covers essential topics on food waste valorization.

"This course opened my eyes to the huge potential in utilizing food side streams. Very relevant!"

"I appreciated the broad coverage, from technical processes to business opportunities."

"The topic is incredibly important for sustainability, and the course covers many angles."

Activities

Be better prepared before your course. Deepen your understanding during and after it. Supplement your coursework and achieve mastery of the topics covered in Utilization and Adding Value to Food Side Streams with these activities:

Review Basic Microbiology

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Reviewing basic microbiology concepts will help you understand the spoilage and fermentation processes discussed in the course.

Browse courses on Food Microbiology

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Review the conditions that promote microbial growth.
Study common spoilage microorganisms in food.
Understand the principles of microbial fermentation.

Read 'Sustainable Food Waste Management'

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Reading this book will provide a deeper understanding of the scientific and technical aspects of sustainable food waste management.

View Olive Mill Waste on Amazon

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Focus on chapters detailing processing and analysis methods.
Identify key technologies and their applications.
Consider the sustainability implications of each method.

Read 'Food Waste Management: Solving the Global Problem'

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Reading this book will provide a broader understanding of the global food waste problem and potential solutions.

View Putting Knowledge to Work on Amazon

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Read the chapters related to food waste valorization.
Take notes on the different technologies discussed.
Reflect on how these technologies can be applied to specific food side streams.

Four other activities

Expand to see all activities and additional details

Show all seven activities

Attend a Food Industry Conference

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Attending a food industry conference will allow you to network with professionals and learn about the latest trends in food waste management.

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Research upcoming food industry conferences in your area.
Register for the conference and plan your schedule.
Attend sessions related to food waste and valorization.
Network with other attendees and speakers.

Identify a Local Food Side Stream and its Potential Uses

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Starting a project to identify a local food side stream and its potential uses will help you apply the concepts learned in the course to a real-world scenario.

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Identify a food processing facility in your area.
Research the side streams generated by this facility.
Investigate potential uses for these side streams.
Develop a proposal for valorizing the side stream.

Create a Presentation on Enzyme Applications in Food Waste Valorization

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Creating a presentation on enzyme applications will deepen your understanding of this important technology.

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Research different enzymes used in food waste valorization.
Prepare slides explaining the mechanisms of action.
Include examples of successful applications.
Practice your presentation.

Develop a Business Plan for a Food Side Stream Valorization Startup

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Developing a business plan will allow you to apply your knowledge to a practical business scenario.

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Identify a specific food side stream to valorize.
Conduct market research to assess demand.
Develop a financial model for your startup.
Create a marketing plan to reach your target market.
Write an executive summary.

Career center

Learners who complete Utilization and Adding Value to Food Side Streams will develop knowledge and skills that may be useful to these careers:

Bioprocess Engineer

Bioprocess engineers design and manage the processes that use biological systems to manufacture products. A bioprocess engineer in the food industry will be interested in the ways that biological materials can be used to create new products, and how waste streams can be repurposed. This course provides a strong understanding of the engineering and bioprocesses applicable to food waste valorization, using enzymes and fermentation. A bioprocess engineer may be involved in scaling the processes described in the course for industrial application, and the course will help them understand the fundamentals, such as the production of protein and lipid ingredients from food side products. The course provides an understanding of the innovations and business creation opportunities in this area.

See salaries and explore the career path for Bioprocess Engineer

Sustainability Consultant

A sustainability consultant assists organizations in reducing their environmental impact. This involves analyzing their operations, identifying areas for improvement, and implementing sustainable practices. This course directly addresses food waste reduction, providing knowledge of both the challenges and opportunities in this area. A sustainability consultant with expertise in food side streams, gained through this course, brings a unique angle to clients in food production and related businesses. The course helps build a foundation in the bioprocessing and engineering solutions needed for food waste valorization, which is highly relevant for developing practical sustainability strategies. The case studies from Poland and Iceland provided in the course offer real-world examples of successful waste reduction initiatives, which can provide an important baseline for a consultant's approach.

See salaries and explore the career path for Sustainability Consultant

Environmental Specialist

An environmental specialist focuses on reducing an organization's environmental impact and ensuring it complies with environmental regulations. This course helps an environmental specialist who is interested in the environmental impact of food production and waste. An environmental specialist would be able to apply the course's understanding of food waste reduction strategies, and the basic principles behind environmental impact and sustainability. This course provides case studies and examples of successful waste reduction initiatives that could be applied in other situations and in other locations. The course's emphasis on reducing the impact of food waste will help an environmental specialist develop effective strategies.

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Food Scientist

A food scientist works to understand the chemical and biological properties of food, and develops ways to improve its safety, processing, and nutritional value. This course is useful for those working to valorize food side streams, learning about the biochemical and engineering principles essential for this kind of work. A food scientist working in this area needs knowledge of the safety, quality, and processing of food byproducts to create new food ingredients or products. The course provides the techniques to transform waste into valuable resources with an understanding of the processes needed to modify side streams into new products with acceptable flavors, textures, and shelf life. The course's content on enzyme and fermentation, in particular, are helpful areas of expertise for a food scientist.

See salaries and explore the career path for Food Scientist

Research and Development Scientist

Research and development scientists conduct scientific research to develop new products and processes. A research and development scientist working on food sustainability needs knowledge of the basic biochemistry and engineering used to transform food byproducts into a new type of resource. The course directly addresses the transformation of food side streams, and can be applicable to a number of fields, from food to feed, and even medical devices. The course content on microprocessing and macroprocessing gives research and development scientists methods for creating new products from food byproducts. The material on startup interviews and funding opportunities can also provide real world context for scientists looking to develop new ideas in this area.

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Quality Assurance Manager

A quality assurance manager is involved in making sure that products and processes meet quality and safety standards. This course will help a quality assurance manager, by teaching them about the safety and quality of food byproducts. A quality assurance manager needs deep knowledge of the food science and engineering involved in creating products from food waste, and the safety and spoilage concerns that must be managed. The course materials on safety, quality, and legal obligations can help ensure that quality standards are met from waste stream to new product. The course also covers the use of plant and animal side streams, and their particular concerns.

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Food Processing Specialist

A food processing specialist works to improve the efficiency and safety of food manufacturing processes. This course will help a food processing specialist to find more ways to reduce waste and add value to food side streams. A food processing specialist needs to understand all the steps in processing food. They can then use the information in the course to identify ways to increase the value of food side products, using enzyme and fermentation methods. The course discusses the safety and prevention of spoilage that a food processing specialist needs, before creating new products. The case studies and interviews in the course will help the specialist with examples of how to innovate new processes.

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Food Technologist

A food technologist develops and improves processes for producing, preserving, and packaging food. A food technologist will be interested in this course for its specific information about the valorization of food side streams. This course details the range of food side streams from plants and animals, as well as the different processes to recover value through protein and lipid extraction, enzymes, and fermentation. A food technologist working in research and development, or in production, would find this course helpful in understanding the processes behind producing novel foods from waste. The course also covers product safety and spoilage issues.

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Process Development Scientist

A process development scientist optimizes the manufacturing processes to ensure high-quality results. This course is helpful for a process development scientist who wishes to improve the processes of using food side streams. This course covers material from the processing of protein and lipid ingredients to the use of enzymes and fermentation to add value. A process development scientist needs to understand the basic science and the engineering, and this course helps build a foundation in both. The material on transforming food side streams into feed, food, and even medical devices provides a foundation for a variety of development projects.

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Product Development Manager

A product development manager oversees the creation of new products or improvements to existing ones, from initial idea to market launch. This course is useful for product development managers focused on sustainable product strategies and circular economy practices. This course provides insight into using food side streams as valuable raw materials, which can inspire innovative product ideas. The interviews with startups in the course provide real examples of how to turn food waste into a valuable product. Knowledge of the bioprocessing techniques discussed in the lessons will help a product development manager when evaluating the technical feasibility of development or scaling a product.

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Agricultural Consultant

An agricultural consultant advises farmers, agribusinesses, and other stakeholders on improving their processes and productivity. This course can help an agricultural consultant by giving them a better understanding of food byproducts, and how they can add value to the agricultural process. This course covers topics ranging from the utilization of animal and plant byproducts, both from processing and from harvesting, and gives the consultant strategies for minimizing waste and maximizing profits. The course emphasizes the importance of sustainable practices and can be used to guide a farmer towards environmentally responsible and economically feasible solutions.

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Entrepreneur

An entrepreneur starts a new business, often focusing on a novel product or service. This course will certainly benefit an entrepreneur who wants to start a food or sustainability business based on the techniques outlined in the course. Those interested in developing innovative sustainability solutions will benefit from this course's focus on valorizing food side streams, as well as its coverage of the funding opportunities in Europe for innovative projects. The interviews with startup founders included in the course provide insight into starting and growing a successful business. This course can spark innovation and ideas, and help an entrepreneur find a new business.

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Supply Chain Analyst

A supply chain analyst works to improve the efficiency and performance of a company's supply chain, from sourcing raw materials to distributing finished products. This course can help a supply chain analyst who is looking to optimize their company's supply chain with a circular economy model. The course introduces the concepts of identifying valuable raw material from what is normally considered waste. A supply chain analyst can use knowledge of the bioprocessing and engineering solutions included in the course to redesign a supply chain for reduced waste. The course covers cases of adding value, for example in the seafood and fruit processing sectors.

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Regulatory Affairs Specialist

A regulatory affairs specialist manages regulatory submissions and compliance with relevant food, health, and environmental regulations. This course may be helpful for a regulatory affairs specialist in the food industry who manages new product submissions made by reusing food byproducts. A regulatory affairs specialist needs to understand the types of products that are created, and how they are processed. The course lays out the types of processes involved in valorizing food side streams, including the use of enzymes and fermentation, as well as covering the important legal, social, and sustainability obligations of food waste producers. All of these topics can give the regulatory affairs specialist a deeper understanding of the product.

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Waste Management Consultant

A waste management consultant advises clients on how to improve their waste handling and disposal practices. This course can help a waste management consultant who works in the food industry, as it focuses on the specific challenges and opportunities in food waste management. A waste management consultant needs to understand both the environmental and financial costs of waste, as well as the technological solutions. The course covers a number of key concepts in sustainability and waste reduction, and it provides case studies from different countries that address the reduction of food waste. This course may be useful for a consultant who needs to devise or implement waste management strategies.

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Utilization and Adding Value to Food Side Streams

What's inside

Learning objectives

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Reviews summary

Comprehensive overview of food side streams

Activities

Career center

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