The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
From waste to worth: use of plant residues

From waste to worth: use of plant residues

Students can make use of scientific and educational toolbox to create solutions for the practice along the food chain and possibilities for sustainable waste management.

Programme description

The students teams built up an extendible prototype of a database including (1) occurrence of plant waste material (e.g. production site, trade level), (2) list plus calculation of the amount of ingredients per plant species and organ (leaf, root, and flower), (3) a simple calculation of the extraction volume, and (4) possible use of the extracted substances (e.g. pigments, carbohydrates, fibers, fatty acids) for processing (nutrition, processing, platform chemical). This information will be part of the developed business note supporting the business worth.

Who should apply

Master students.

Why should you apply

The participants of this activity will be encouraged to find creative solutions for a new kind of waste management trough international teamwork and scientific exchange. Individually, the students will gain greater awareness of the international and local food system, including waste on all stages of the production-trade-consumer-chain and the possibilities for new business ideas.

Timeline of the programme

  1. Opening of the application phase until February/March 2019
  2. Recruitment and selection of students, teams of five students at UNIVERSIDAD AUTONOMA DE MADRID, CSIC, QUEEN’S UNIVERSITY OF BELFAST and UNIVERSITY of HOHENHEIM
  3. Two-day kick-off meeting at Hohenheim in April/May 2019 with preparation of comprehensive final work plans
  4. Collection of data at research and in horticultural production sites, trading centers and consumers at each partners location from June to September 2019
  5. Calculation of the potential for industrial use of several interesting ingredients from vegetable waste material, exchange of data material. Presentation of a database prototype for worthy resources of vegetable waste material and usage possibilities with business note options October until December 2019

Learning objectives and outcomes

Students will learn to make use of scientific and educational toolbox (e.g. webinars, e-learning) to create solutions for the practice along the food chain and possibilities for sustainable waste management. The setup of multinational communication improves the understanding of different stages of plant production and shows new ecological/economical options within different parts of Europe. The students get experience how the scientific education can find application in entrepreneurship.

Deadline for application

Please contact each partner for the requirements for applying (costs, motivation, CV, recommendation letter etc.) and the deadline.

Partners

The following partners are involved in the project

CSIC
RETHINK RESOURCE
QUEEN’S UNIVERSITY OF BELFAST
UNIVERSIDAD AUTÓNOMA DE MADRID
UNIVERSITY OF HOHENHEIM

Project team

Judith Pfenning
Institution

University of Hohenheim

Contact details

pfenning@uni-hohenheim.de

Related projects

Transparent Food Supply Chains – Entrepreneurial Summer School
Education

Transparent Food Supply Chains – Entrepreneurial Summer School

APPLICATIONS OPEN FROM MONDAY 6TH APRIL - TUESDAY JUNE 30TH, 2020 Do you want to create innovative digital solutions that meet Consumer  & Industry demand for food production transparency, and...

From Leaf to Root – Holistic Use of Vegetables
Education

From Leaf to Root – Holistic Use of Vegetables

This is due to several reasons including harvesting procedures having been designed for conventional products, consumer unawareness, and a lack of holistic product concepts. The idea of “From Leaf...

How Food is Made? Understanding Food Processing Technologies
Education

How Food is Made? Understanding Food Processing Technologies

The course focuses on: The history of food processing – why it emerged and why it is important; Examples of the major traditional and more advanced food processing technologies and...

Related articles

II edition of the Spanish Journalism Award on Food Innovation and Sustainability Food Production

II edition of the Spanish Journalism Award on Food Innovation and Sustainability

01 July 2020

EIT Food announces the second edition of the Spanish Journalism Award on Food Innovation and Sustainability.

How can we improve the future of food together? Consumer Behaviour

How can we improve the future of food together?

19 June 2020

How do we transform Europe’s food system to improve the future of food? This was the key question discussed at EIT Food’s....