The second life of agri-food wastes (Basic Version)

AGR01 BV

This course will present the basic indications, both theoretical and practical, that need to be taken into account when reducing, recycling and promoting agri-food wastes. At the end of the course, the attendee will have gained a proper introduction to the main agri-food wastes, the possibilities for industry to treat agri-food residues and the main problems that still need to be tackled and solved by researchers.

Monday:

Agri-food residues: wastes or by-products? Valorization opportunities

and legislation aspects

- Tuesday:

Recovery technologies: from pre-treatments

to downstream processes

- Wednesday:

Application of recovered compounds and sustainability

of valorization processes: some basic concepts

Scientific advisor

Lecturers

Participants profile

- Early stage researchers, Ph.D. students

- Academics

- Agri-food and green chemistry related companies

- Others with a specific interest in the topics

Field Trips

- Biochemtex Spa

- A company/research center working on the production

of natural extracts from agri-food residues (to be confirmed at a later date)

Period

FromJuly 27th 2015
ToJuly 29th 2015

Location

CREMONA
Palazzo Trecchi

Language

The course will be delivered in English. Upon request, this course can be repeated in another Language.

Participation Fee

The participation fee is € 950.00. For applications made before April 28th, 2015 a 20% discount will be applied (participation fee = € 760.00).

If two or more members of an organization apply for the same course the first participant will pay the full fee, but additional members will have a reduced participation fee of € 720.00.

 The application deadline for the course AGR01 BV is June 12th, 2015.

The participation fee includes:

- Tuition costs, including all training materials and use of the location’s training facilities and related services

- Participant costs, including the course field trips, the lunches of Monday and Tuesday, and a gala dinner.

Brochure

For information:

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