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752-3200-00L 3 Credits MSC D-USYS , D-HEST
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Sustainable Food Processing

Lecturers & Examiners: Prof. Dr. Alexander Mathys, Armin Siegrist
VVZ CR n/a

Last Updated: 2026-06-01 11:32:51

Abstract

This course gives an overview of the holistic approach in sustainable food processing via the consideration of the total value chain. Sustainability assessment as emerging tool in food process development will be introduced.

Objective

Understanding of the fundamental knowledge, the interdisciplinary connections and tools of Sustainable Food Processing to enable system oriented thinking, including their need in society and their environmental, economic and social impact. Understanding of food production concepts for biomass and energy use efficiency, significant waste reduction along the food value chain as well as healthy and high quality food production. Awareness of future trends in sustainable food processing.

Content

Sustainability analysis and life cycle assessment in food research and production Emerging combined processes based on mechanical, thermal and non-thermal techniques Novel protein sources Algae and insect biorefineries in urban environment Industry projects and experience in the presented topics

Resources

Literature

International Reference Life Cycle Data System ILCD handbook ,developed by the Institute for Environment and Sustainability in the European Commission Joint Research Centre (JRC). http://publications.jrc.ec.europa.eu/repository/handle/JRC48157 Aganovic K., Smetana S., Grauwet T., Toepfl S., Mathys A., Van Loey A. & Heinz V. (2017).Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment. Journal of Cleaner Production, 141, 514–525. Chaudhary, A., Gustafson, D., & Mathys, A. (2018). Multi-indicator sustainability assessment of global food systems. Nature communications, 9(1), 848. Chen C., Chaudhary A. & Mathys A. (2019). Swiss Food Sustainability Analysis sing Nutritional, Human Health and Environmental Indicators. Nutrients, 11(4), 856. Margni, M., and Curran, M. (2012). “Life cycle Impact Assessment.” In Life Cycle Assessment Handbook : A Guide for Environmentally Sustainable Products, John Wiley and Sons, Hoboken, NJ. Frischknecht, R.; Jungbluth, N.; Althaus, H.-J.; Doka, G., Dones, R.; Heck, T.; Hellweg, S.; Hischier R.; Nemecek, T.; Rebitzer, G.; Spielmann, M. (2005): The ecoinvent Database: Overview and Methodological Framework. In: The International Journal of Life Cycle Assessment Volume 10, Issue 1, 2005, 3-9, doi:10.1065/lca2004.10.181.1 Smetana, S., Mathys, A., Knoch, A., and Heinz, V. (2015). Meat alternatives: life cycle assessment of most known meat substitutes. The International Journal of Life Cycle Assessment 20(9), 1254-1267. Smetana, S., Schmitt, E., & Mathys, A. (2019). Sustainable use of Hermetia illucens insect biomass for feed and food: Attributional and consequential life cycle assessment. Resources, Conservation and Recycling, 144, 285-296. Valsasina L., Pizzol M., Smetana S., Georget E., Mathys A. & Heinz V. (2017).Life cycle assessment of emerging technologies: The case of milk ultra-high pressure homogenisation. Journal of Cleaner Production, 142 (4), 2209–2217. Trivedi, J., Aila, M., Bangwal, D. P., Kaul, S., & Garg, M. O. (2015). Algae based biorefinery—How to make sense?. Renewable and Sustainable Energy Reviews, 47, 295-307. Enzing, C., Ploeg, M., Barbosa, M., & Sijtsma, L. (2014). Microalgae-based products for the food and feed sector: an outlook for Europe. IPTS Institute for Prospective technological Studies, JRC, Seville. Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G., & Vantomme, P. (2013). Edible insects: future prospects for food and feed security (No. 171). Food and agriculture organization of the United nations (FAO). Ashley Green, Christoph Oliver Blattmann, Canxi Chen and Alexander Mathys.The role of alternative proteins and future foods in sustainable and contextually-adapted flexitarian diets. Trends in Food Science & Technology, vol. 124, pp. 250-258 Ashley Green, Thomas Nemecek, Sergiy Smetana and Alexander Mathys. Reconciling regionally-explicit nutritional needs with environmental protection by means of nutritional life cycle assessment. Journal of Cleaner Production, vol. 312, pp. 127696 Christopher B. Barrett,et al..Bundling innovations to transform agri-food systems. Nature Sustainability, vol. 3: no. 12, pp. 974-976 Christopher B. Barrett, et al. Socio-technical Innovation Bundles for Agri-food Systems Transformation. Nature Sustainability, London: Nature Publishing Group, 2020

General Information

Language
English
Levels
MSC
Frequency
Yearly recurring

Examination

Type
graded semester performance

Course Components

Type Title Time & Place Hours
lecture Sustainable Food Processing
  • Wed 14:15-16:00 (CAB G 51)
2 h weekly

Offered In