New opportunities for Agri-Food by-products: innovative technologies and processes

Module I – Methodological approach for gastronomic innovation
organized by Pollenzo Food lab
Friday 9 May 2025 - 9.00-13.00
University of Gastronomic Sciences, Piazza Vittorio Emanuele II 3, Pollenzo (CN)
 
Objective: to provide advanced skills in the field of food innovation and practical tools for the creation of products in line with market needs and the principles of the circular economy.

The module addresses innovation in the food sector by proposing a methodology that synergistically combines culinary knowledge and applied scientific knowledge, with a theoretical part and a workshop of application of the method and case study in comparison. It offers a complete understanding of raw materials and food transformation processes in order to identify new possibilities and new ingredients for the development of sustainable food products. 

🔎 What will we do in concrete terms? Through guided activities of the Pollenzo Food Lab of the University of Gastronomic Sciences, where we dedicate ourselves to the study and applied research of gastronomic transformations:

• we will question the food habits and transformations through a multidisciplinary analysis methodology of raw materials and transformation processes
• we will explore the tools and methods for the design of innovative, healthy and sustainable food products, in line with the "healthy" and "green" themes, through the study of the food matrix of raw materials and by-products 
• we will apply the proposed methodology, we will analyze some raw materials and by-products as case studies and we will identify their technological characteristics, experimenting with possible gastronomic uses depending on the different food transformation processes used

 
Teachers: Dr. Nahuel Buracco and Dr. Matteo Bigi

Module II - Valorization of by-products and their effects on human health 
by the University of TurinFriday 23 May 2025 - 09:00-13:00
Politecnico di Torino, Corso Settembrini 178 (Polytechnic Citadel of Design and Sustainable Mobility), Turin, room 11 AM

Objective: to offer advanced skills on green technologies applied to the valorization of by-products and on the nutritional aspects connected with the creation of functional products by industries food. 

The module addresses technological innovations in the extraction of bioactive compounds present in by-products generated by the food sector and evaluates the effects that the application of such compounds can have on the health of the final consumer if used to create functional foods.

🔎 What will we do in concrete terms? Through guided activities:

• we will provide an overview of industrial technological innovations in the extractive and agri-food processing sectors, applicable to the valorization of by-products   
• we will understand the conditions necessary to create new economic and employment opportunities 
• we will compare successful "case studies" where technology supports tradition, improves the qualityof products, reduces waste and generates new products also for other production chains
• we will analyze the main nutritional characteristics of by-products, offering a general overview of the connections with human health
• we will evaluate specific cases of application of by-products in food with a specific focus on nutritional implications

 
Teachers: prof. Giancarlo Cravotto and Dr. Andrea Devecchi 

Module III - Surpluses or Excellences? The hidden value of supply chain by-products. 
organized by PoliTO Food Design Lab 
Friday, May 23, 2025  - 2:00 PM-6:00 PM
Politecnico di Torino, Corso Settembrini 178 (Polytechnic Citadel of Design and Sustainable Mobility), Turin, room 11 AM

Objective: to investigate and experiment with new possibilities for valorizing agri-food by-products, exploring ideas, alternatives and opportunities, through the experience of the participants themselves to teaching and their insights.

Every production process generates by-products. Are they just waste? Often, but just as often, what is not used today could become a resource, if observed and interpreted with different eyes and from a different perspective.
The activity is based on a lean and collaborative approach, inspired by the principles of Design Sprint, a method that helps to put in order, and systematize, needs, constraints and possibilities. Small working groups will map the existing by-products in some sample companies, hypothesizing recovery and valorization scenarios. It will be a lesson-workshop as a practical opportunity to observe one's work from a new perspective and start a path of sustainable innovation.

🔎 What will we do in concrete terms? Through guided activities:

• we will identify the by-products generated in their production processes
• we will explore possible internal reuses or transfer opportunities
• we will think about lean and appropriate technology models of recovery, valorization and application
• we will share reflections to identify challenges and opportunities

Teachers: Prof. Cristian Campagnaro  and Dr. Raffaele Passaro 
 

Module IV – Innovative technologies for the reuse of food waste
by the BforDev Lab of UNIPV Monday 26/05/2025 - 09:00-13:00
University of Pavia, Department of Pharmaceutical Sciences, via Taramelli 12, 27100, Pavia

Objective: to create knowledge on transformation techniques in the field of the valorization of by-products and waste from the food supply chain for the creation of active packaging. 

It will be emphasis will be given to continuous techniques that minimize energy use, with a green approach. In particular, spray drying and spinning will be taken into consideration, highlighting not only the technique but also the advantages and the type of innovative products to be used as components for smart packaging. The theoretical presentation will be followed by a practical demonstration. The module will be an opportunity to foster critical awareness on the topic in order to make the most of the opportunities linked to both the valorization of by-products and waste from the food supply chain and the reduction of waste and the increase in sustainability.

🔎 What will we do in practice?
Through guided activities:

• we will explore the technologies and their use for the development of packaging with a focus on raw materials and processes in line with the “healthy” and “green” food themes 
• we will see the application of the techniques addressed and the characterization of the products obtained
• we will share the identification of by-products generated in their production processes 

Teachers: Dr. Eleonora Bianchi and Dr. Marta Pollini