Innovative sustainable technologies in food processing
Agricultural production, particularly livestock farming and and processing, are in general associated with substantial environmental burden. This burden arises primarily from the emission of greenhouse gases, the intensive consumption of natural resources such as land, water, and feed, and the contamination of soil and water through agricultural runoff and waste. To address these challenges, the development of more sustainable food systems and the implementation of green technologies are necessary to minimize the environmental footprint. Examples and case studies will focus particularly on dairies.
The Short Advanced Programme (SAP) Innovative sustainable technologies in food processing jointly coordinated by the Dunarea de Jos University of Galati (UGAL), and the Polytechnic University of Leiria (IPLeiria) introduces the basic information on Environmental Management applied in Food Science with a Dairy focus on innovation, providing a series of green solutions based on green ingredients, packaging and green technologies.
This SAP is about raising awareness of environmental aspects in relation to food and tools for addressing these challenges driven by the latest technological advancements. It guides you through environmental principles, environmental monitoring, legal requirements, life cycle assessment, stories of success, and innovative approaches with focus on green dairy case studies. The SAP is challenging students to actively involve in critical thinking and develop new sustainable solutions based on green skills for contributing to sustainable food processing developments. Good practices from dairies in Romania and Portugal are going to serve as examples for similar initiatives.
Through interdisciplinary approach, participants will gain practical insight into circular economy principles, identify hot spots for monitoring and apply early stage decision- making tools to enhance resource management. The programme combines technological, environmental, economic and innovation perspectives, encouraging students to co-create relevant solutions for a greener food industry. The proposed SLO will enable gaining skills relevant to sustainable food valorisation and promote collaboration between academia and industry to drive green growth, enhance innovation capacity, and support the transition toward a resilient, climate-neutral economy. Invited lecturers representatives from Novonesis Romania (MSc., eng. Laurentiu Damian) and (Ph,D eng. Mihai Angheloiu) Lactails Romania companies will provide students a better grip on industry solutions and challenges and complement the academia view on the green skills. They will introduce for a half of day in person participants the good practices applied by each company and case studies to demonstrate how industry cope with sustainability challenges..
This SAP covers the following topics: What is environmental management and why monitoring it is necessary? Are green skills a burden or a necessity in dairy? Is legislation comprehensible and easy to follow? How could green innovation contribute to a better future? Which green skills are important for employers?
The programme could be of interest for entrepreneurs, food innovators, students in agribusiness sector or food science professionals interested in acquiring green competencies.
Do you want to be part of the future and acquire green comp in food industry, particularly in dairy? Here we can provide you with basic understanding of innovative sustainable technologies in food industry.
1st of March 2027 to 9th of April 2027
English
To be defined by each Higher Education Institution.
Generally, most students will have this SAP certified in their Diploma Supplement, as a minimal condition.
This SAP is addressed to bachelor or master students in food science, bioeconomy, agribusinesses, veterinary science, economy.
Finland > Romania: 862 EUR
Ireland > Romania: 948 EUR
Austria > Romania: 862 EUR
Netherlands > Romania: 862 EUR
Portugal (Barcelos) > Romania: 948 EUR
Portugal (Leiria) > Romania: 1133 EUR
Belgium > Romania: 862 EUR
Spain > Romania: 948 EUR
Czech Republic > Romania: 862 EUR
Programme at a glance
The sessions will start asynchronously. Participants must complete small tasks to demonstrate that they have accessed the pre-recorded sessions and as a preliminary step to unlocking each session.
During the week March 1st – 5th, students will participate at an introductory session of the course. This session sets the foundation for understanding the principles of environmental management and the implication of dairy processing on sustainability. It will undeline the need for critical thinking and green competences development of future professionals.
Lecturer: UGAL
In the second week, students will learn about indicators of environmental health and how to monitor green actions performances.
Lecturer: IPLeiria
Students will learn about management decision and risk prioritization decisions related to environmental protection. Students will understand the value of a proactive attitudes, decision based on facts and critical thinking when setting objectives for environmental protection.
Lecturer: UGAL
The subject of Life cycle assessment will be introduced and examples related to several dairy products will be explored.
Lecturer: UGAL and IPLeiria
09:00 – 09:45 Ice-breaker: “Milk Journey Challenge”
Energizing activity following the milk supply chain (farm → processing → consumption)
Goal: team building + introduction to sustainability concepts
09:45 – 11:15 Interactive Lecture: Green Technologies in Food Industry
Short lectures combined with live quizzes and discussions
Case studies from Romania & Portugal
11:15 – 11:30 Coffee break
11:30 – 13:30 Hands-on Visit: Dairy Pilot Plant
Identification of environmental “hotspots”
13:30 – 15:30 Lunch break
15:30 – 16:00 Warm-up: “Energy Detectives”
16:00 – 18:30 Design Sprint 1
“How to make dairy processing greener?”
Team-based work
Methods used: brainstorming, mind-mapping
Output: initial concept for a sustainable dairy process
DAY 2 – Product Innovation: Future of Dairy
09:00 – 09:30 Ice-breaker: “Guess the Future Product”
09:30 – 11:00 Hybrid Dairy & Plant-Based Alternatives
Trends, environmental impact, and consumer expectations
11:00 – 11:15 Coffee break
11:15 – 13:30 Hands-on Workshop
Tasting session
Recipe development (plant-based / hybrid products)
Impact evaluation (ingredient sourcing, water footprint)
13:30 – 15:30 Lunch break
15:30 – 18:30 Green Packaging Lab
Analysis of real packaging solutions
Designing sustainable packaging using eco-design principles
Mini pitching session
DAY 3 – Sustainability & Innovation
09:00 – 09:30 Ice-breaker: “True or False: Green Myths”
09:30 – 11:15 Life Cycle Assessment (LCA) Simplified
Introduction and simplified practical application
11:15 – 11:30 Coffee break
11:30 – 13:30 Innovation in Dairy: From Idea to Market
Examples: Ecotrophelia success stories
Success stories from SMEs in Romania & Portugal
13:30 – 15:30 Lunch break
15:30 – 16:00 Warm-up: “Innovation Bingo”
16:00 – 18:30 Design Sprint #2
Develop your green dairy innovation
Team project continuation
Integration of LCA, technology, and packaging
DAY 4 – Culture & Context
Lectures of Novonesis Romania and Lactalis Romania industry representatives
Field visits ice cream plant & cultural experience
Informal networking
Reflection on sustainability practices in real-life settings
DAY 5 – Reflection, Impact & Future Skills
09:00 – 09:30 Ice-breaker: “One Word Check-in”
09:30 – 11:30 Final Presentation on AI application for dairy waste water treatment
11:30 – 12:00 Reflection Session
What did we learn?
Which green skills matter for employers?
How can we apply them in the future?
12:00 Farewell
Learning outcomes
By the end of this Short Advanced Programme, learners will be able to:
Students will acquire the basic knowledge of the 17 Sustainable Development Goals (SDGs), principles of environmental protection and monitoring and their application to food production and/or for upstreaming secondary flows.
Green competencies are required for the entrepreneurial development of sustainable food solutions and encompass a combination of environmental literacy, systems thinking, technological awareness, and innovation‑driven decision‑making. The capacity to understand and assess the environmental impacts of food processing, including greenhouse gas emissions, resource use, waste generation, and upstream secondary flows, directly related with assessing the efficiency of the business model, will be developed. Green competencies foundation will ensure the capacity to translate environmental challenges into market opportunities. Together, these competencies will strengthen the development of resilient, low‑impact food solutions that are environmentally sustainable and economically viable.
This learning outcome focuses on equipping students with the ability to identify and evaluate sustainable ingredients, production technologies, and packaging solutions that can significantly reduce the carbon footprint of food systems, alongside tools for effective water quality monitoring.
This learning outcome emphasizes the practical application of sustainability principles in the design and development of innovative dairy solutions. Students will learn how to integrate environmental, economic, and social considerations into product development, processing methods, and business models within the dairy sector. This includes applying life‑cycle thinking, circular economy strategies, and eco‑design approaches to reduce environmental impacts while maintaining product quality and competitiveness.
Students will be able to monitor and critically assess the environmental, economic, and societal impacts across the dairy processing chain. Students will develop the ability to track key sustainability indicators related to greenhouse gas emissions, energy and water use, waste generation, production costs, and value creation, as well as social aspects such as workforce conditions, consumer health, and community impact. Informed decision‑making will lead to resilient dairy processing solutions.
The ability to collaborate effectively in interdisciplinary and international teams to address real‑world challenges in the dairy and agri‑food sectors will be developed. Students will learn to integrate knowledge and perspectives from different disciplines: food science, environmental science, engineering, economics, and social sciences, while working in culturally diverse teams. Through collaborative project work, they will critically assess complex sustainability challenges, communicate ideas clearly across disciplinary and cultural boundaries, and co‑create innovative and practical solutions. This competence enhances problem‑solving capacity, adaptability, and global awareness, all of which are essential for addressing the multifaceted environmental, economic, and societal issues facing modern food systems.
Students will become familiar with tools such as early warning indicators, digital monitoring systems, sustainability dashboards, sensor technologies, and data‑driven assessment methods that help detect environmental, economic, or social risks at an early stage. By interpreting real‑time and trend‑based monitoring data, students will learn to anticipate potential sustainability challenges—such as increases in emissions, resource inefficiencies, or water quality issues—and critically assess response options. Integrating early awareness tools into decision‑making processes strengthens preventive action, supports adaptive management, and contributes to the development of more resilient and sustainable dairy systems.
Selection criteria
Selection will be made based on answers at the following three questions:
- Why do you consider green skills important for the food industry? Provide a short reflection of your personal experience without using AI tools. (30%)
- Think at your last meal and comment on what you consider sustainable and/or unsustainable in your food. Why? Provide your opinion (2-3 lines) without calling for AI tools. (30%)
- Indicate 2-3 sustainability actions from your own CV or describe future actions you would like to be involved in. Provide a clear explanation of your personal view in two lines. Avoid using general statements and definition copied from the internet. (40%)
Involved organisations and persons
"Dunarea de Jos" University of Galați
Lead Organisation- Daniela Borda (Lead Instructor)
- Iulia Bleoancă (Instructor)
- Loredana Dumitrașcu (Instructor)
- Ștefan Petrea (Instructor)
Lactalis Romania
Partner Organisation- Mihai Angheloiu (Regional Stakeholder)
Novonesis Romania
Partner Organisation- Laurențiu Damian (Regional Stakeholder)
University of Leiria and Oeste
Partner Organisation- Eduarda Fernandes (Instructor)
Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Education and Culture Executive Agency (EACEA). Neither the European Union nor EACEA can be held responsible for them. Grant Agreement Number: 101124674
