Course content

The world’s food resources must be utilized more efficiently. This course provides an introduction to how materials currently lost along the value chain can be upgraded into food, feed, and other products, as well as how new ingredients for food and health applications can be developed. Students gain an understanding of how side streams from food processing arise, their biomolecular composition, and how handling, advanced technologies, and innovative methods can be used to exploit them in the best possible way.

The course places particular emphasis on green technologies for the extraction, fractionation, and purification of biological resources, and their application in fermented products, ingredients, and feed. Industrial biotechnology, including the use of enzymes, algae and microorganisms, is a central component. The course also addresses key framework conditions such as relevant regulations, food policies, and the principles of the circular bioeconomy, and how these influence resource utilization and innovation.

In addition, concepts such as resource hierarchy, full utilization, and biorefining are introduced as tools for understanding the value potential of different biomasses. The course thus provides the foundational knowledge needed to stay updated in a rapidly developing field and to meet future challenges in industry and public management.

Learning outcome

Knowledge

Candidates...

1. has advanced knowledge of the origin, composition and stability of residual raw materials and side streams, and how these affect the choice of technology and product properties.
2. has knowledge of green and innovative methods for fractionation, bioconversion and production of ingredients and bio-based products (enzymes, microorganisms, algae, fermentation, etc.).
3. is familiar with relevant food policy guidelines, definitions and regulations that govern the sustainable use of food and bioresources.
4. is familiar with functionality, bioactivity and food models for testing and documentation of new ingredients.
5. has insight into the consumer perspective and societal acceptance of new ingredients and technologies.

Skills

Candidates...

1. can plan and carry out pilot experiments with relevant green and biotechnological methods for increased resource utilization.
2. can use microorganisms or enzymes to optimize the value chain from residual raw materials to product.
3. can analyze and critically evaluate potential, limitations and technology choices in the utilization of side streams and residual raw materials.
4. can work independently with a theoretical or technological problem and present the work scientifically, orally and in writing.
5. Can apply innovative tools to gain insight into framework conditions from different perspectives and to visualize complex relationships

General competence

Candidates...

1. can plan and carry out biotechnological and interdisciplinary projects in sustainable resource utilization.
2. can make critical assessments of technologies, methods and innovation opportunities with regard to sustainability, regulations and societal benefits.
3. can reflect on ethical and food policy aspects of the utilization of bioresources and understand how professional choices affect the environment, society and value chains.

Learning methods and activities

Lectures, self-study, laboratory work with report, student presentations, and excursions/guest lectures (total 200 hours). Teaching will be conducted in Norwegian or English, depending on the student composition.

Mandatory Activities:

Laboratory work with a report. Oral presentation.

Compulsory assignments

• Oral presentation
• Laboratory work with report

Recommended previous knowledge

Prerequisites in microbiology and chemistry from higher education.

Course materials

Information is provided at the start of the semester

Credit reductions