Catalog

Content of the course

STAGE 1 – Ideation

1.1. Design thinking

1.2. Food trends and sustainability

1.3. Novel technologies

1.3.1. Novel technologies – introduction

1.3.2. Non-thermal – pulsed electric field

1.3.3. Non-thermal – ultrasound

1.3.4. Non-thermal – high pressure processing

1.3.5. Non-thermal – cold plasma

1.3.6. Non-thermal – irradiation

1.3.7. Cold formulation

1.3.8. Vertical farm

1.3.9. 3D printing

1.4. Novel ingredients and regulations

1.4.1. Novel ingredients – introduction

1.4.2. Proteins from alternative sources – lab-grown meat

1.4.3. Proteins from alternative sources – microalgae

1.4.4. Proteins from alternative sources – plants

1.4.5. Edible insects

1.4.6. Novel polysaccharides and vitamins production

1.4.7. Bioengineering in food industry

1.4.8. Microorganisms as a source of lipids, proteins and amino acids

1.4.9. Novel food regulations

1.4.10. EU Regulation on allergens

1.5. Intellectual property

1.6. Market research

STAGE 2 – Prototype

2.1. Product development

2.2. Food safety and quality

2.3. Packaging and packaging solutions

2.3.1. Regulation for food contact materials

2.3.2. Safety of the packaging (migration tests)

2.3.3. The sustainability of food packaging

2.3.4. Bio-based materials: functionality and properties

2.3.5. Innovations in food packaging technologies

2.3.6. Production of biopolymers

2.3.7. Case study1: new types of packaging from by-products

2.3.8. Case study2: new types of packaging components – bacterial cellulose

2.3.9. Novel packaging – smart and active packaging

2.3.10. Eco-design of food packaging

2.3.11. Theoretical aspects of packaging dependence shelf life

2.4. Nutritional value

2.5. Sensory evaluation

STAGE 3 – Business Plan

3.1. Business sustainability

3.2. Value proposition

3.3. Business models

3.4. Marketing strategy

3.5. Feasibility and viability

3.6. Business Plan Development

STAGE 4 – Scale up

4.1. Process engineering

4.1.1. Process engineering – basic introduction

4.1.2. Lactic acid fermentation

4.1.3. Drying processing

4.1.4. Membrane technologies

4.1.5. Plant-based food production

4.1.6. Nanotechnology 

4.2. Quality control and food safety

4.3. Production sustainability

4.3.1. Life cycle assessment

4.3.2. By-products valorisation (animal)

4.3.3. By-products valorisation (plant)

4.3.4. Circular design for food

4.3.5. Waste management

Interviews

Interviews with entrepreneurs in the sector to be used as models and to study their business cases.

Business game

Business Game methodology will be used to test the students and train their specific entrepreneurial skills for the agri-food sector. In this practical live course participants will be divided into groups and will have the opportunity to work remotely on devising a solution for a real problem