Waste Management in the Food Industry

Knowledge of the production processes of various sectors of the food industry

Several methods and techniques are combined:

– Oral presentation of the contents necessary for the acquisition of skills, in theoretical-practical classes and seminars/lectures, which elicit student participation;

– Practical exercises for application of concepts;

– Study visits;

– Development of project work applied in real context and integrated into research projects;

– Oral presentation and discussion of papers;

– Tutorial guidance activities.

1. To know the main environmental impacts of the food industry

2. To know the main environmental legislation concerning water, energy and waste management

3. To know about the main water and waste treatment systems

4. Identify best available techniques and measures to rationalize water and energy consumption and waste management

5. Develop soft skills needed to the professional activity

1. Environmental impact for the food industry

2. National and European legal requirements

3. Waste and effluent management in the food industry

4. Water use in food industry

5. Processes of treatment and use of wastes and effluents

6. Environmental performance indicators

7. Best available techniques (BAT) in food industry

8. Case studies

NAO

European Comission (2006) Integrated Pollution Prevention and Control: Reference Document on Best Available Techniques in the Food, Drink and Milk Industries.

European Comission (2006) Integrated Pollution Prevention and Control: Reference Document on Best Available Techniques in the Slaughterhouses and Animal By-products Industries.

Nilsson, L., Persson, P.O., Ryden, L., Darozhka, S., Zaliasuskiene, A. (2007) Cleaner Production: Technologies and Tools for Resource Efficiente Production. Uppsala: The Baltic University Press.

Environmental Protection Agency (Ireland) (2008) BAT Guidance Note on Best Available Techniques for the Brewing, Malting & Distilling Sector.

Environmental Protection Agency (Ireland) (2008) BAT Guidance Note on Best Available Techniques for the Manufacturing of Fish Meal & Fish Oil.

Environmental Protection Agency (Ireland) (2008) BAT Guidance Note on Best Available Techniques for the Slaughtering Sector.

Environmental Protection Agency (Ireland) (2008) BAT Guidance Note on Best Available Techniques for the Dairy Processing Sector.

Environmental Protection Agency (Ireland) (2008) BAT Guidance Note on Best Available Techniques for the Production of Food Products from Vegetable and Animal Raw Materials.

Centro Internacional de Referência em Reúso de Água & Fundação Centro Tecnológico de Hidráulica (2004). Conservação e Reúso de Água: Manual de orientações para o setor industrial. Vol 1. São Paulo: Federação e Centro da Indústrias do Estado de São Paulo.

Ministério do Ambiente do Ordenamento do Território e do Desenvolvimento Regional & Ministério da Agricultura do Desenvolvimento Rural e das Pescas (2007) Estratégia Nacional para os Efluentes Agro-Pecuários e Agro-Industriais. Ministério do Ambiente do Ordenamento do Território e do Desenvolvimento Regional.

Liu, S.X. (2007) Food and Agricultural Wastewater: Utilization and Treatment. Ames: Blackwell Publishing.

Arvanitoyannis, I.S. (2008) Waste Management for the Food Industries. Amsterdam: Academic Press.

Wang, L.K., Hung, Y.T., Lo, H.H., Yapijakis, C. (Eds) (2006) Waste Treatment in the Food Processing Industry. Boca Raton: CRC Press.

Oreopoulou, V., Russ, W. (Eds) (2007) Utilization of By-Products and Treatment of Waste in the Food Industry. New York: Springer.  

Notes and other documentation provided by teachers.