FOOD
Food represents the final stage of the agricultural value chain, serving as the primary source of energy and nutrients for human life. Beyond biological necessity, food is a cornerstone of global trade and cultural identity. Modern food production focuses on balancing nutritional density with food safety standards, ensuring that what reaches the plate is free from pathogens and rich in essential vitamins. As global populations rise, the industry is shifting toward sustainable sourcing and “functional foods” that offer health benefits beyond basic nutrition.
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| Online teaching resource title | Key Target Audience | Study Time | Difficulty |
|---|---|---|---|
| Fish protein isolate: Development of functional foods with nutraceutical ingredients | High school, Bachelor educators | 30 mins | Upper-Intermediate |
| Whole Fish Powder Snacks: Evaluation of Structural, Textural, Pasting, and Water Distribution Properties | High school, Bachelor students | 20 mins | Upper-Intermediate |
| Sustainable utilization of proteins from fish processing by-products: Extraction, biological activities and applications | High school, Bachelor educators | 45 mins | Upper-Intermediate |
| The rise of aquaculture by-products: Increasing food production, value, and sustainability through strategic utilisation | High school, Bachelor students | 20 mins | Upper-Intermediate |
| Life cycle assessment of fish oil substitute produced by microalgae using food waste | High school, Bachelor students | 30 mins | Upper-Intermediate |
| Development of electro-biochemical technology for processing secondary fish raw materials and new types of products based on minced fish | High school, Bachelor students | 15 mins | Upper-Intermediate |
| Incorporation of fish and fishery waste into food formulations: A review with current knowledge | High school, Bachelor students | 30 mins | Upper-Intermediate |
| From tuna viscera to added-value products: A circular approach for fish-waste recovery by green enzymatic hydrolysis | High school, Bachelor educators | 25 mins | Upper-Intermediate |
| Alternative Sources of Omega-3 Fats: Can We Find a Sustainable Substitute for Fish? | High school, Bachelor educators | 40 mins | Upper-Intermediate |
| Is omega-3 from algae a good substitute to fish oil – in human nutrition? | High school, Bachelor educators | 35 mins | Upper-Intermediate |
| Chemical characterization of Trachinotus ovatus oil for its potential application as human milk fat substitute | High school, Bachelor educators | 25 mins | Upper-Intermediate |
| Single cell protein | High school, Bachelor educators | 35 mins | Upper-Intermediate |
| From Fish Waste to Omega-3 Concentrates in a Biorefinery Concept | High school, Bachelor students | 45 mins | Upper-Intermediate |
| "Zero-Waste" Food Production System Supporting the Synergic Interaction between Aquaculture and Horticulture | High school, Bachelor students | 25 mins | Upper-Intermediate |