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The course will analyze the state of the art and future needs for sustainable food production and processing aiming at achieving valuable co-products while avoiding the formation of by-products

• Food application of membrane processes based on size exclusion mechanism and new perspectives through process integration and intensification.
• Membranes and membrane operations based on a combination of size exclusion, electrical, physical-chemical and biochemical interactions mechanisms. Their use for the selective production, separation, purification and concentration of bioactive molecules; formulation of new functional food; processing of alcoholic beverages, fruit juices, milk ad whey. New membrane processes, such as membrane contactors, membrane emulsification, membrane encapsulation, biocatalytic membrane reactors, for high texture food products, low fat content food ingredients formulation, globules or cream preparation with tailored mechanical stability and suitable processing properties, nutraceuticals production.
• Strategies for control of fouling
• Nanostructured membrane films, made of natural or artificial polymer membranes, containing special selectors and controllers as smart food packaging
• In addition the course will provide sections with tables for individual face-to-face discussions with leading experts
• Round table with Academy, Industry, Food related Governing bodies
• Exercise on research proposal preparation, consortium agreement elaboration, intellectual and property rights aspects