Alexander Mathys: Catalogue data in Spring Semester 2021

Name Prof. Dr. Alexander Mathys
FieldSustainable Food Processing
Address
Nachhaltige Lebensmittelverarb.
ETH Zürich, LFO E 12.2
Schmelzbergstrasse 9
8092 Zürich
SWITZERLAND
Telephone+41 44 632 97 63
E-mailalexander.mathys@hest.ethz.ch
URLhttps://sfp.ethz.ch/
DepartmentHealth Sciences and Technology
RelationshipAssociate Professor

NumberTitleECTSHoursLecturers
752-3200-00LSustainable Food Processing3 credits2VA. Mathys
AbstractThis course gives an overview of the holistic approach in sustainable food processing via the consideration of the total value chain. Sustainability assessment as emerging tool in food process development will be introduced.
ObjectiveUnderstanding of the fundamental knowledge, the interdisciplinary connections and tools of Sustainable Food Processing to enable system oriented thinking, including their need in society and their environmental, economic and social impact. Understanding of food production concepts for biomass and energy use efficiency, significant waste reduction along the food value chain as well as healthy and high quality food production. Awareness of future trends in sustainable food processing.
ContentSustainability analysis and life cycle assessment in food research and production
Emerging combined processes based on mechanical, thermal and non-thermal techniques
Novel protein sources
Algae and insect biorefineries in urban environment
Industry projects and experience in the presented topics
LiteratureSustainable Food Processing Brijesh K. Tiwari (Editor), Tomas Norton (Editor), Nicholas M. Holden (Editor) ISBN: 978-0-470-67223-5 600 pages December 2013, Wiley-Blackwell

International Reference Life Cycle Data System ILCD handbook ,developed by the Institute for Environment and Sustainability in the European Commission Joint Research Centre (JRC). http://publications.jrc.ec.europa.eu/repository/handle/JRC48157

Aganovic K., Smetana S., Grauwet T., Toepfl S., Mathys A., Van Loey A. & Heinz V. (2017).Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment. Journal of Cleaner Production, 141, 514–525.

Chaudhary, A., Gustafson, D., & Mathys, A. (2018). Multi-indicator sustainability assessment of global food systems. Nature communications, 9(1), 848.

Chen C., Chaudhary A. & Mathys A. (2019). Swiss Food Sustainability Analysis sing Nutritional, Human Health and Environmental Indicators. Nutrients, 11(4), 856.

Margni, M., and Curran, M. (2012). “Life cycle Impact Assessment.” In Life Cycle Assessment Handbook : A Guide for Environmentally Sustainable Products, John Wiley and Sons, Hoboken, NJ.

Frischknecht, R.; Jungbluth, N.; Althaus, H.-J.; Doka, G., Dones, R.; Heck, T.; Hellweg, S.; Hischier R.; Nemecek, T.; Rebitzer, G.; Spielmann, M. (2005): The ecoinvent Database: Overview and Methodological Framework. In: The International Journal of Life Cycle Assessment Volume 10, Issue 1, 2005, 3-9, doi:10.1065/lca2004.10.181.1

Smetana, S., Mathys, A., Knoch, A., and Heinz, V. (2015). Meat alternatives: life cycle assessment of most known meat substitutes. The International Journal of Life Cycle Assessment 20(9), 1254-1267.

Smetana, S., Schmitt, E., & Mathys, A. (2019). Sustainable use of Hermetia illucens insect biomass for feed and food: Attributional and consequential life cycle assessment. Resources, Conservation and Recycling, 144, 285-296.

Valsasina L., Pizzol M., Smetana S., Georget E., Mathys A. & Heinz V. (2017).Life cycle assessment of emerging technologies: The case of milk ultra-high pressure homogenisation. Journal of Cleaner Production, 142 (4), 2209–2217.

Trivedi, J., Aila, M., Bangwal, D. P., Kaul, S., & Garg, M. O. (2015). Algae based biorefinery—How to make sense?. Renewable and Sustainable Energy Reviews, 47, 295-307.

Enzing, C., Ploeg, M., Barbosa, M., & Sijtsma, L. (2014). Microalgae-based products for the food and feed sector: an outlook for Europe. IPTS Institute for Prospective technological Studies, JRC, Seville.

Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G., & Vantomme, P. (2013). Edible insects: future prospects for food and feed security (No. 171). Food and agriculture organization of the United nations (FAO).