INGREDIENTS
Ingredients are specialized components, ranging from basic commodities like flour and sugar to complex enzymes and preservatives, that define the texture, shelf-life, and flavor of both food and feed. They serve as the bridge between raw agricultural outputs and finished consumer goods. In the modern market, there is a massive push for “clean label” ingredients, as consumers demand transparency and natural alternatives to synthetic additives, forcing manufacturers to rethink traditional chemical formulations.
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| Online teaching resource title | Key Target Audience | Study Time | Difficulty |
|---|---|---|---|
| Energetic and Economic Evaluation of Zero-Waste Fish Co-Stream Processing | High school, Bachelor Students | 35 mins | Upper-Intermediate |
| Extraction of healthy oils from fish viscera by conventional and advanced technologies | High school, Bachelor Students | 15 mins | Upper-Intermediate |
| From Fish Waste to Value: An Overview of the Sustainable Recovery of Omega-3 for Food Supplements | High school, Bachelor Educators | 60 mins | Upper-Intermediate |
| Production of human milk fat substitute by engineered strains of Yarrowia lipolytica | High school, Bachelor Students | 30 mins | Upper-Intermediate |
| Chemical characterization and solvent fractionation of tilapia oil for its potential application as human milk fat substitute | High school, Bachelor Students | 40 mins | Upper-Intermediate |
| A comparative study of human milk fat substitute from Rhodococcus opacus and plant-oil based commercial products | High school, Bachelor Students | 20 mins | Upper-Intermediate |
| Fish By-Products: A Source of Enzymes to Generate Circular Bioactive Hydrolysates | High school, Bachelor Educators | 30 mins | Upper-Intermediate |
| Zero-waste processing of protein rich side-streams | HPrimary school Educators | 30 mins | Begginer |
| Development, characterization, and principal component analysis of fish bone-based fortified refined wheat flour tortilla and its organoleptic attributes | High school, Bachelor Students | 30 mins | Upper-Intermediate |
| Chitin Nanofibrils: Turning Fishery’s Waste into Goods | High school, Bachelor Students | 20 mins | Upper-Intermediate |
| Integrating waste fish scale-derived gelatin and chitosan into edible nanocomposite film for perishable fruits | High school, Bachelor Educators | 30 mins | Upper-Intermediate |
| Waste Skin of Hawaiian Ladyfish (Elops hawaiensis) Utilization as Gelatin Raw Material with Immersion Solution Combination | High school, Bachelor Educators | 20 mins | Upper-Intermediate |
| Development of an effective process for utilization of collagen from livestock and fish waste | High school, Bachelor Students | 25 mins | Upper-Intermediate |
| Fabrication and characterization of waste fish scale-derived gelatin/sodium alginate/carvacrol loaded ZIF-8 nanoparticles composite films with sustained antibacterial activity for active food packaging | High school, Bachelor Students | 30 mins | Upper-Intermediate |
| Functional and nutritional characteristics of proteins and lipids recovered by isoelectric processing of fish by-products and low-value fish | High school, Bachelor Students | 30 mins | Upper-Intermediate |
| Microbes as a tool for the bioremediation of fish waste from the environment and the production of value-added compounds | High school, Bachelor Students | 20 mins | Upper-Intermediate |
| Towards Zero-waste Recovery of Bioactive Compounds from Catfish (Pangasius hypophthalmus) By-products Using an Enzymatic Method | High school, Bachelor Educators | 30 mins | Upper-Intermediate |
| Fatty acid composition and nutritional analysis of waste crude fish oil obtained by optimized milder extraction methods | High school, Bachelor Educators | 45 mins | Upper-Intermediate |