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title: Residue processing for a sustainable food industry
learning outcomes:

After successful completion of this course the participants have knowledge about the processes for residues treatment allowing the possibility of implementation of new technologies in the mitigation of environmental impacts generated by the food industry.
example: PDF document Residue processing for a sustainable food industry.pdf
picture:
content:
  • Introduction (Regina Nabais)
  • Sanitation ( Stefano Buiatti)
  • Wastewater treatment (Giovana Tommasso)
  • Biological Processing (Giovana Tommasso)
  • Tertiary Treatment (Giovana Tommaso & Rogers Ribeiro)
  • Advanced waste water treatment (Cecilia Hodúr)
  • Aerobic Processes (Zsuzsanna László)
  • Aerobic Disgestion
  • Residues processing (René A. Lara-Díaz)
  • Agricultural byproducts as a source of antioxydants (BERAAT ÖZÇELIK & IJLAL BERKTAS)
  • Anaerobic solids stabilization File (Giovana Tommaso)
  • Lagoons (Roque Passos Piveli and Sidney Seckler Ferreira Filho)
  • Olive Oil Byproducts (Beraat Özcelik & Fatma Davarci)
  • Production of Anthocyanin food colorants and antioxidant concentrates (Tsvetko Prokopov, Veselin Nachev, Tsveta Horeva, Georgi Mechenov, Chavdar Damyanov and Stoyan Tanchev)
  • Production of pectin preparations from the solid wastes seperated during apple juice technology(Tsvetko Prokopov, Veselin Nachev, Tsveta Horeva, Georgi Mechenov, Chavdar Damyanov and Stoyan Tanchev)
  • Odours treatment in the food industry (X. Nicolay)