Course content

The world's food resources must be utilized better than today. This subject provides an introduction to how to upgrade resources that are lost through the value chain for food, feed and other products in addition to how to produce new ingredients for food and health. This subject provides a thorough introduction to how side streams from food processing arise, which biomolecules they consist of how handling and advanced technology can be used to utilize these in the best possible way. The course focuses on green technologies to extract, fractionate, purify and use these biological resources for the production of fermented products, ingredients and feed. The subject provides a thorough introduction to industrial biotechnology where microorganisms, algae and enzymes are used. The subject will provide an understanding of connections in food systems, especially in relation to how circular bioeconomy can contribute to taking better care of food resources and avoiding waste. The subject is not limited to food or individual molecules but includes a categorization of the resources in terms of value and resource hierarchy where the focus is on total utilization and where biorefining is also included as an important part. The subject lays the foundation for continuous updating of knowledge and skills within a rapidly developing field, which is essential to be able to meet future challenges in working life.

Learning outcome

Knowledge:

• The candidate has knowledge of how side streams from the processing of raw materials arise and which advanced technologies are used to utilize these resources optimally.
• The candidate has knowledge of the composition and stability of various side streams from food production and has an understanding of which technologies can increase the degree of utilization
• The candidate has knowledge of applied biotechnology using microorganisms, enzymes and algae for the production of foodstuffs, ingredients, dietary supplements, feed and bio-based products (enzymatic hydrolysis, fermentation, growth substrate, etc.)
• The candidate has knowledge of green technologies for extraction, fractionation of biomolecules, preparation of ingredients and application in foodstuffs.
• The candidate has knowledge of food models for testing new ingredients
• The candidate has knowledge of connections between raw materials, technology and product properties
• The candidate has knowledge of bioprospecting, bioactivity and physiochemical properties of side streams
• The candidate has knowledge of consumer and society's acceptance of "new" ingredients in food
• The candidate understands terms, definitions and regulations related to resource utilization of food and bioresources

Skills:

• The candidate can work independently with a theoretical problem and present his work in a scientific manner both orally and in writing
• The candidate can plan and carry out pilot trials where selected green technologies are used to increase resource utilization
• The candidate understands opportunities and challenges related to the utilization of residual raw material and side streams and can evaluate the potential
• The candidate can use microorganisms and enzymes to optimize the utilization of residual raw materials

General Competence:

• The candidate has insight into the planning and implementation of biotechnology projects The candidate will be able to make critical assessments of various technologies and methods for resource utilization with a view to sustainability
• The candidate can reflect on the ethical aspects of resource utilization and sustainability, and how their choices as professionals can affect the environment and society

Learning methods and activities

Lectures (20 hours), self-study (120 hours), laboratory work with report (20 hours), student presentations (20 hours), and excursions/guest lectures (20 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