Sustainable techniques for processing of food and agro-food by-products

Course Coordinator

ECTS points:


Course Description

Learning goals and outcomes at the subject level
1. Understand Sustainable Techniques and Processes in Food Processing and Agro-Food Waste (by-products)
2. Understand the importance of usage of sustainable techniques for environmental protection and knowledge application towards protection of environmental systems and methods
3. consider and think how to advance existing technological processes towards sustainable processing (improvement of techniques=
4. to apply sustainable processing of wastewaters, biomass, by-products of the agro-food chain to food production processes and generally to carry out the necessary actions related to environmental protection
5. give a final opinion on the results of physical, chemical and microbiological analyzes of food and by-products
6. Approve the analysis of the use of sustainable techniques and their impact on the environment (computer analysis)
7. Recognizing the need to improve certain segments of processing in agri-food businesses

Description of modul contents
Module Sustainable techniques for processing of food and agro-food by-products, describes and presents the source of current information on the application of new, sustainable (advanced) processing techniques through which students will learn:

a) advanced thermal and nonthermal processing techniques in biosciences. These techniques include: electrotechnologies (cold plasma, high voltage electrical discharges, pulsed electric fields, lasers etc.), mechanical techniques (acoustic, hydrodynamic etc: high power ultrasound, low power ultrasound), cold pressure technology, advanced oxidation techniques, advanced thermal techniques, processing of subcritical and supercritical fluids, 3D printing, e-beam etc.; microwave processing, UV-C light, pulse light, pulse and oscillating magnetic fields  -  (facts about the mechanism underlying advanced thermal and nonthermal processing and features of mentioned technique, physical characteristics and mechanism of action, design and equipment of processing plants, results of new researches, implementation of laboratory research results in industrial practice in the world, application in different technological processes, and advantages and disadvantages of using of these techniques)

b) use of sustainable technologies as a processing tool for waste products (waste) from the agro-food industry (wastewater, biomass, algae, etc.), with the aim of enabling as far as possible the utilization of raw materials and the less environmental pollution and the degradation of the biostability.

c) the implementation of these techniques in industry and research - these techniques can be applied as "green technologies" for the purpose of conservation of the energy and ecological aspect (zero waste). Sustainable technologies  offer low energy consumption, low-cost production, shorter processing time and are considered to be "green technologies". Declaration - clean label, UN sustainable goals Agenda 2030

d) Food safety and quality of acquired products by consumers, and application of software in the analysis of "life cycle assessment" (quality function deployment, total quality index).

e) Direct contact with scientists from the world (using industry techniques) through e-learning and webinars


Prof. Dr. Farid Chemat, University of Avignon, France
Prof. Giovanna Ferrari, University of Salerno, Italy

Lecture will be also supported by invited professors and scientists from the country and abroad who are related to the subject area will also participate in the course.


Sustainable Food Processing Brijesh K. Tiwari (Editor), Tomas Norton (Editor), Nicholas M. Holden (Editor) ISBN: 978-0-470-67223-5 600 pages December 2013, Wiley-Blackwell    
International Reference Life Cycle Data System ILCD handbook ,developed by the Institute for Environment and Sustainability in the European Commission Joint Research Centre (JRC).    
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.    
Nutraceutical and Functional Food Components - Effects of Innovative Processing Techniques. Charis M. Galanakis (Editor), Academic Press, Elsevier.    
Conventional and Advanced Food Processing Technologies (2014), Suvendu Bhattacharya (ed.). UK, John Wiley & Sons, Ltd.    
Handbook of Electroporation (2017) Damijan Miklavcic, editor(s).  Springer International Publishing : Springer International Publishing Switzerland,    

1. Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment. Kemal Aganovic, Sergiy Smetana, Tara Grauwet, Stefan Toepfl, Alexander Mathys, Ann Van Loey, and Volker Heinz. Journal of Cleaner Production, (2017) Amsterdam: Elsevier.

2. Giacometti, J., Bursać Kovačević, D., Putnik, P., Gabrić, D., Bilušić, T., Krešić, G., Stulić, V., Barba, F.J., Chemat, F., Barbosa-Cánovas, G., Režek Jambrak, A.
Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review (2018) 113, pp. 245-262. Cited 6 times.

3. Misra, N.N., Martynenko, A., Chemat, F., Paniwnyk, L., Barba, F.J., Jambrak, A.R.
Thermodynamics, transport phenomena, and electrochemistry of external field-assisted nonthermal food technologies
(2018) 58 (11), pp. 1832-1863. Cited 10 times.

4. Režek Jambrak, A., Šimunek, M., Djekic, I.
Total quality index of ultrasound-treated blueberry and cranberry juices and nectars
(2018) 24 (5), pp. 434-446.

5.Van Impe, J., Smet, C., Tiwari, B., Greiner, R., Ojha, S., Stulić, V., Vukušić, T., Režek Jambrak, A.
State of the art of nonthermal and thermal processing for inactivation of micro-organisms
(2018) 125 (1), pp. 16-35. Cited 1 time.

6. Režek Jambrak, A., Šimunek, M., Grbeš, F., Mandura, A., Djekic, I.
Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach
(2018) 98 (6), pp. 2258-2266. Cited 1 time.

7. Djekic, I., Sanjuán, N., Clemente, G., Jambrak, A.R., Djukić-Vuković, A., Brodnjak, U.V., Pop, E., Thomopoulos, R., Tonda, A.
Review on environmental models in the food chain - Current status and future perspectives
(2018) 176, pp. 1012-1025. Cited 1 time.

8. Jambrak, A.R., Djekić, I., Van Impe, J.
Non-thermal food processing: Modelling of processes towards safety, quality and sustainability
(2018) pp. 19-21.

9. Režek Jambrak, A., Vukušić, T., Donsi, F., Paniwnyk, L., Djekic, I.
Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment
(2018) 2018, art. no. 8619707, .

10. Petošić, A., Horvat, M., Režek Jambrak, A.
Electromechanical, acoustical and thermodynamical characterization of a low-frequency sonotrode-type transducer in a small sonoreactor at different excitation levels and loading conditions
(2017) 39, pp. 219-232. Cited 1 time.

11.Vinceković, M., Viskić, M., Jurić, S., Giacometti, J., Bursać Kovačević, D., Putnik, P., Donsì, F., Barba, F.J., Režek Jambrak, A.
Innovative technologies for encapsulation of Mediterranean plants extracts
(2017) 69, pp. 1-12. Cited 12 times.

12.Silva, E.S., Roohinejad, S., Koubaa, M., Barba, F.J., Jambrak, A.R., Vukušic, T., Santos, M.D., Queirós, R.P., Saraiva, J.A.
Effect of pulsed electric fields on food constituents
(2017) 3, pp. 2115-2133.

13. Poojary, M.M., Roohinejad, S., Barba, F.J., Koubaa, M., Puértolas, E., Jambrak, A.R., Greiner, R., Oey, I.
Application of pulsed electric field treatment for food waste recovery operations
(2017) 4, pp. 2573-2590. Cited 3 times.

14.Poojary, M.M., Roohinejad, S., Koubaa, M., Barba, F.J., Passamonti, P., Režek Jambrak, A., Oey, I., Greiner, R.
Impact of pulsed electric fields on enzymes
(2017) 4, pp. 2369-2389. Cited 1 time.

15.Režek Jambrak, A.
Physical Properties of Sonicated Products: A New Era for Novel Ingredients
(2017) pp. 237-265.

16.Putnik, P., Bursać Kovačević, D., Režek Jambrak, A., Barba, F.J., Cravotto, G., Binello, A., Lorenzo, J.M., Shpigelman, A.
Innovative "green" and novel strategies for the extraction of bioactive added value compounds from citruswastes - A review
(2017) 22 (5), art. no. 680, . Cited 23 times.

17.Jambrak, A.R., Vukušić, T.
State of the art of the use of ultrasound in the beverage industry (I): Effects on beverages
(2016) pp. 1-18.

18. Jambrak, A.R., Vukušić, T., Herceg, Z.
State of the art of the use of ultrasound in the beverage industry (II): Effects on microorganisms
(2016) pp. 19-31. Cited 1 time.

19.Koubaa, M., Roselló-Soto, E., Šic Žlabur, J., Režek Jambrak, A., Brnčić, M., Grimi, N., Boussetta, N., Barba, F.J.
Current and New Insights in the Sustainable and Green Recovery of Nutritionally Valuable Compounds from Stevia rebaudiana Bertoni
(2015) 63 (31), pp. 6835-6846. Cited 66 times.

20.Jambrak, A.R., Vukušić, T., Stulić, V., Mrvčić, J., Milošević, S., Šimunek, M., Herceg, Z.
The Effect of High Power Ultrasound and Cold Gas-Phase Plasma Treatments on Selected Yeast in Pure Culture
(2015) 8 (4), pp. 791-800. Cited 14 times.

21. Jambrak, A.R., Herceg, Z.
Application of Ultrasonics in Food Preservation and Processing
(2014) 9781118406328, pp. 515-536. Cited 13 times.

22.Horžić, D., Jambrak, A.R., Belščak-Cvitanović, A., Komes, D., Lelas, V.
Comparison of Conventional and Ultrasound Assisted Extraction Techniques of Yellow Tea and Bioactive Composition of Obtained Extracts
(2012) 5 (7), pp. 2858-2870. Cited 32 times.

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