Course Details
Subject {L-T-P / C} : FP4207 : Food Industry By-Product and Waste Management { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Dr. Winny Routray
Syllabus
Module 1: Various byproducts from Food Processing Industry: Introduction
Module 2: By products of cereals, legumes, oil seeds, dairy, fruit and vegetables processing industries and their uses.
Module 3: By products of meat and fish processing units and their uses.
Module 4: Uses of byproducts of agro based industries in various sector and utilization of Food industry wastes
Module 5: Waste treatment methods for Cereals, Fruits, vegetables, Meat, Fish, Dairy processing and Brewery Industries.
Module 6: Various laws and regulations for waste management in food processing industries.
Module 7: Waste water treatment, zero-discharge and zero-emission system.
Course Objectives
- To learn various methods and techniques for Food Industry by-product and waste Management
- To identify the agricultural practices and processing steps leading to food waste generation.
- To learn the processing technologies for various product development and identify the different industries' primary problems in achieving the optimised processing for highest valorization efficiency.
- To be able to identify, analyse, suggest a solution for a case study of food industry waste generation through group work and presentation of the solution through group presentation.
Course Outcomes
CO1: Ability to provide service to food industry for developing/ operating their manufacturing system in compliance with national and international food standards and regulations. <br />CO2: Detailed knowledge gained about the business models of utilization of waste and product development. <br />CO3: The training in the identification, analyses and solution generation helps them secure internship opportunities in various food processing industries. <br />CO4: The scheduled group presentations increase student confidence in public speaking, which benefits both academic and non-academic purposes. They also learn how to present as a part of the group, passing on of the continued discussions.
Essential Reading
- K Waldron, Handbook of Waste Management and Co-Product Recovery in Food Processing, CRC press
- Vasso Oreopoulou and Winfried Russ, . Utilization of By-Products and Treatment of Waste in the Food Industry, Springer
Supplementary Reading
- Lijun Wang., Energy Efficiency and Management in Food Processing Facilities, CRC press
- N. P. Cheremisinoff, Handbook of Water and Waste Water Treatment Technologies, Butterworth-Heinemann, Boston
Journal and Conferences
- Waste Management, Elsevier
- Journal of cleaner production, Elsevier