Content (Syllabus outline)

Novel foods, definitions, review of novel foods, legislation.
Insects in the human diet. 
Nanoparticles and nanotechnologies in the context of novel foods. 
Cultured meat from stem cells.
Application of food by-products, residues and wastes of food industry, sources of bioactive compounds. Biological availability of micro and macronutrients from various foods.
Improving nutritional value and functional properties of foods - biotechnological approaches.
Incorporation of algae and microorganisms in food products.
Omics approaches in studying quality and functional value of food.
New approaches in food processing (use of cold atmospheric plasma, ultra-high pressures, ohmic heating and electroporation).
Biological and chemical risks in novel foods (bacteria, fungi, allergens, mycotoxins, environmental contaminants, technological risks), risk assessment.
The importance of growing alternative sources of nutrients for food security and the circular economy.

Tutorials will include the following:
- Preparation of a bioreactor, setting environmental parameters for production of microalgae Arthrospira platensis, and preparing an incubator for rearing larvae of mealworm (Tenebrio molitor) on different substrates.
- Evaluation and monitoring of biomass growth by measuring OD, harvesting and processing of algae, and characterization of proteins, fats, pH, aw, rapid tests (histamine), and microbiological safety (Petrifilms).
- Monitoring larval growth and characterization of proteins, fats, pH, aw, and Petrifilms.
- Application of spirulina (Arthrospira platensis) and mealworm (Tenebrio molitor) powder in a food product. We will evaluate how the incorporation of spirulina and mealworm powder in baked products (biscuits, bread) affects colour parameters (Minolta CR), textural properties, sensory quality of the biscuits, and the basic chemical composition.
- Preparation of spreads from legumes with added tropines as a functional addition.

Prerequisites

Completed first level university program of FOOD SCIENCE AND NUTRITION, or sufficient knowledge related to subjects of Biochemistry, Food chemistry and Basic of biotechnologies.

Prerequisites for performing study obligations:
Mandatory attendance at seminars and exercises.
Presentation of the seminar and completed colloquium before taking the exam.