Course Content (Key Topics)

• Food waste types and industrial loss points
• By-product valorization concepts
• Extraction of valuable compounds from waste streams
• Composting, bioenergy, and circular economy in food industry
• Sustainable processing technologies (minimal processing, energy saving)
• Case studies: citrus peel, whey, spent grains, vegetable waste

Practical Assignments

• Waste valorization proposal
• Sustainability assessment worksheet

Final Project

Prepare a sustainable processing plan to reduce waste in a food factory.