phd in nutrition in india

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Doctor of Philosophy in Food & Nutrition (PHDFN)

Minimum Duration: 3 Years Maximum Duration: 6 Years Course Fee: Rs. 16,800 Minimum Age: No bar Maximum Age: No bar Eligibility: Possesses Master’s Degree from a University recognized by UGC or any other qualification recognized as equivalent thereto in such fields of study as are notified for the purpose from time to time by the University with at least 55% marks [50% marks in the case of SC, ST, OBC (Non-creamy Layer) and PwD and other categories of candidates as per the decision of UGC from time to time, or for those who had obtained their Master’s Degree prior to 19th September, 1991]excluding grace mark.   and   Qualifies in the entrance examination conducted by IGNOU at the National level.   Programme Fee Structure

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Course Overview

The PhD programme provides an opportunity to learners to undertake extensive research in the area of Nutrition and Dietetics. The thrust areas of research include:

- Clinical and Therapeutic Nutrition and Dietetics (with focus on dietary management of diet related non communicable diseases such as diabetes, obesity, coronary heart diseases, etc and other problems). - Public Nutrition with focus on adolescent and maternal health and nutrition, child malnutrition, micronutrient deficiency control and behaviour change communication. - Health Care and Promotion - Geriatric Care and Nutrition - Sports Nutrition - Food Safety and Quality Control

Programme Coordinator :

Prof. Deeksha Kapur [email protected] (29532302/ 29572960)  

Other Programmes

• Master's Degree
• Master of Arts (Rural Development) (MA(RD))
• Master of Science (Counselling and Family Therapy) (MSCCFT)
• Master of Science (Food and Nutrition) (MSCDFSM)
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• Diploma in Early Childhood Care and Education (DECE)
• Diploma in Panchayat Level Administration & Development (DPLAD)
• Diploma in Nutrition and Health Education (DNHE)
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• Certificate in Apparel Merchandising (CAPMER)
• Certificate in Nutrition and Childcare (CNCC)
• Certificate in Food and Nutrition (CFN)
• Certificate Programme in Rural Development (CRD)

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The Tamil Nadu Agricultural University (TNAU) had its genesis from establishment of an Agricultural School at Saidapet, Madras, Tamil Nadu, as early as 1868 and it was later relocated at Coimbatore.

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Ph.D. (Community Science) in Food and Nutrition

The Ph.D. Programme in Food and Nutrition involves course work which mainly concentrates on the recent advances in the relevant field and is research intensive, thereby giving the students the right leverage to work in renowned National and International Academic institutes, R&D divisions, Laboratories, Food Industry, other Government, Private-Public organizations etc., The effective management of food intake and nutrition are both key to maintain good health. Smart personalized nutrition, nutrigenomics, food nanotechnology, food biotechnology, mathematical modeling in food formulation, designer foods, therapeutic functional foods to prevent disease and disorders are some of the areas of concentration for student research. The research outcome generally culminates in innovative food products with wide scope for patenting, commercialization and information dissemination in public interest.

Why this programme?

• The Ph.D. programme in Food and Nutrition holds a lot of relevance, since food and nutrition security are the prime livelihood vulnerabilities in both developed and developing countries.
• The Doctoral students are trained in essential skills for food product development, designing foods based on consumer trends, community survey, identification of research gaps, formulation, implementation and evaluation of appropriate intervention strategies. Also, the program emphasis a strong focus on public health nutrition which is key to reducing malnutrition and which reflects the modern consensus on priority actions.
• The students are instilled a strong sense of commitment to science and the society and after successful completion of the programme they will be the rightful candidates for positions which require committed scientific temper at academia, industry, community level and the interest of the nation at large.
• The graduates can benefit immensely from the wide career opportunities in the food and nutrition domain which include the academia, R&D divisions of government and private sectors, food processing sector, medical nutrition, Food Testing Labs, and food biotechnology, health food sector etc.,

Study Programme

The continually growing field of food science and the ever evolving world of nutrition are exciting fields with plentiful career options after post graduation. It. moves towards disciplinary depth and mastery by well designed course of study, as per the ICAR-BSMA recommendation on par with all State Agricultural Universities of the country and similar area of study globally. The student research is well designed and chosen as per the suggestion of Renowned Subject Experts and other stakeholders by way of Brain Storming Workshop, generation of Research Think-Tank, ably guided by research advisory committee involving multidisciplinary expertise and developing a research proposal which has application for strategizing improvement in food, nutrition and health security indicators, for food industry, community development, entrepreneurial opportunities and for the benefit of the farming community and other stake holders.

More details on the list of courses and research work experience to be gained is listed here .

Ph.D. Courses offered

To replace table content

Application and Admission

For those students who are interested in taking part in the Ph.D.  (Community Science) in Food and Nutrition degree programme, details on the specific Admission requirements and the application procedures are available at University website.

Future Career

Doctoral in community science in food and nutrition.

Doctoral Courses

After getting admission from Tamil Nadu Agricultural University, the students register for a set of courses that help them understand the Advances in Food Science, Food Technology Advances in Macro and Micro Nutrients and Nutrient Metabolism as per Choice Based Credit System (CBCS) with a total credit load of 100 credits, of which 75 credits are exclusively earmarked for their Thesis Research.

Doctoral thesis research

After completing the courses in the first year (I and II Semester), the students start their thesis research. Each student is assigned to an experienced faculty along with advisory committee member of related discipline, approved by the Dean of School of Post-Graduate Studies, who would guide the student on his/ her choice of research topic

Research internship

The students are exposed to several scientific events like symposia and conferences. Many are encouraged to have internship training at other institutes for a couple of months, either in India or abroad.

Online courses

As per the ICAR guidelines maximum of 20 % credits per semester may be allotted for online courses. The Master’s students may registered Online courses / Massive Online Open Courses (MOOC) related to Food and Nutrition offered by MHRD, GOI through SWAYAM – NPTEL project / ICAR institutes such as NIPHM, MANAGE, NAARM and other reputable National and International institutions.

Student Experiences

The curriculum has been meticulously designed to cover both nutrition and food processing. The theory and practical portions of the coursework are well balanced. The biochemistry, food biotechnology, and microbiology courses were inspiring and aided our ability to conduct interdisciplinary research. Excellent information on the occurrence of diseases caused by a lack of nutrition in society was provided under the nutrition courses. The food processing classes taught us hands-on practical skills and were a motivation for the students to start our own business in the future. The course syllabus and readings were most informative, and the course delivery rendered clear understanding and enjoyable. The course information was made simple to understand by the visual examples provided by the instructors. The power point presentation work that was provided to the class was most helpful in enhancing our communication and presenting skills. Questions from the students were encouraged by the teachers after every classroom sessions. During the course work, the instructor’s questions and responses were highly helpful.

At Community Science College and Research Institute, TNAU, amidst nature-oriented environment, good infrastructure accompanied by highly experienced and supportive faculties, I have witnessed our skill and competence rising to a zenith. The learner centric environment crafted not only trained us in academic curriculum but also motivated us in numerous ways. The stay at hostel campus was pleasant one and a life changing experience for me because it helped me in unleashing my full potential.

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Ph.D. Food Science & Nutrition

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Current Curriculum

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MREI Manav Rachna Educational Institutions

Manav rachna international institute of research and studies, manav rachna university, manav rachna dental college, manav rachna centre for distance and online education, manav rachna international school.

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Course Level Doctoral

Scholarship

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• About Program

Candidates pursuing a Ph.D. in Nutrition and Dietetics have the opportunity to make academic contributions in their selected field of study. Additionally, they are offered the chance to engage in teaching or actively participate in ongoing research at MRIIRS.

Key Features

• Endorsed by the University Grants Commission (UGC), ensuring academic quality and credibility.
• Embraces experiential learning, fostering a 'Learning by Doing' methodology to enhance practical skills.
• Home to the Manav Rachna Centre of Food, Healthcare, and Nutrition, providing specialized expertise and resources.
• Incorporates inclusive pedagogies, catering to diverse learning styles and backgrounds.
• Promotes an interdisciplinary approach, fostering collaboration across different fields of study.
• Boasts state-of-the-art laboratory facilities, offering students a cutting-edge learning environment.
• Places emphasis on addressing clinical nutrition problems and tackling public health-related issues.
• Creates a holistic educational experience that goes beyond theoretical knowledge, preparing students for real-world challenges.
• Aligns with contemporary educational practices, ensuring graduates are well-equipped to make meaningful contributions in the field of nutrition and dietetics.

Areas of expertise available in the departments

• Clinical Nutrition
• Public Health Nutrition
• Sports Nutrition
• Food Science and Technology
• Food Science and Nutrition
• Nutritional Biochemistry

Areas of Specialization of Supervisors

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100 Best universities for Nutrition and Food Science in India

Updated: February 29, 2024

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Below is a list of best universities in India ranked based on their research performance in Nutrition and Food Science. A graph of 1.92M citations received by 109K academic papers made by 320 universities in India was used to calculate publications' ratings, which then were adjusted for release dates and added to final scores.

We don't distinguish between undergraduate and graduate programs nor do we adjust for current majors offered. You can find information about granted degrees on a university page but always double-check with the university website.

1. Banaras Hindu University

For Nutrition and Food Science

2. Institute of Chemical Technology

3. Indian Institute of Technology Kharagpur

4. National Dairy Research Institute

5. University of Delhi

6. Annamalai University

7. Punjab Agricultural University

8. Indian Agricultural Research Institute

9. Guru Nanak Dev University

10. Indian Institute of Technology Delhi

11. Panjab University

12. Aligarh Muslim University

13. Chaudhary Charan Singh Haryana Agricultural University

14. Indian Veterinary Research Institute

15. University of Calcutta

16. Jadavpur University

17. University of Mumbai

18. University of Madras

19. VIT University

20. University of Mysore

21. Indian Institute of Technology Roorkee

22. Indian Institute of Technology Guwahati

23. Bharathiar University

24. Indian Institute of Science

25. Jamia Hamdard University

26. Sant Longowal Institute of Engineering and Technology

27. Indian Institute of Technology Madras

28. Tamil Nadu Agricultural University

29. University of Kashmir

30. Tezpur University

31. U.P. Pandit Deen Dayal Upadhyaya Veterinary University

32. govind ballabh pant university of agriculture and technology.

33. Anna University

34. National Institute of Food Technology Entrepreneurship and Management

35. University of Allahabad

36. Osmania University

37. Savitribai Phule Pune University

38. Lovely Professional University

39. Pondicherry University

40. Amity University

41. Sardar Patel University

42. Bharathidasan University

43. Indian Institute of Technology Bombay

44. Maharaja Sayajirao University of Baroda

45. All India Institute of Medical Sciences Delhi

46. Manipal Academy of Higher Education

47. Guru Jambheshwar University of Science and Technology

48. Shivaji University

49. Punjabi University Patiala

50. University of Kerala

51. Andhra University

52. Deen Dayal Upadhyay Gorakhpur University

53. Birla Institute of Technology

54. National Islamic University

55. SRM Institute of Science and Technology

56. Dr. Hari Singh Gour University

57. Anand Agricultural University

58. Karnatak University

59. University of Hyderabad

60. Himachal Pradesh University

61. National Institute of Technology, Rourkela

62. Post Graduate Institute of Medical Education and Research

63. Alagappa University

64. Maharishi Dayanand University

65. Kurukshetra University

66. Indian Institute of Technology Kanpur

67. Jawaharlal Nehru University

68. Central Institute of Fisheries Education

69. Guru Angad Dev Veterinary and Animal Sciences University

70. University of Rajasthan

71. Sri Venkateswara University

72. Vidyasagar University

73. Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu

74. Madurai Kamaraj University

75. University of Burdwan

76. SASTRA University

77. Periyar University

78. University of Lucknow

79. Dr. Y.S. Parmar University of Horticulture and Forestry

80. Sam Higginbottom Institute of Agriculture, Technology and Sciences

81. Cochin University of Science and Technology

82. Devi Ahilya University / Indore University

83. Mahatma Gandhi University

84. Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir

85. Kumaun University

86. West Bengal University of Animal and Fishery Sciences

87. Gulbarga University

88. Thapar Institute of Engineering and Technology

89. Bharati Vidyapeeth Deemed University

90. Visva-Bharati University

91. Kerala Agricultural University

92. University of Agricultural Sciences, Bangalore

93. Kerala Veterinary and Animal Sciences University

94. University of Kalyani

95. Saveetha University

96. University of North Bengal

97. Chaudhary Devi Lal University

98. Kuvempu University

99. Mangalore University

100. Sardar Vallabhbhai National Institute of Technology, Surat

The best cities to study Nutrition and Food Science in India based on the number of universities and their ranks are Varanasi , Mumbai , Kharagpur , and Karnal .

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• PhD Nutrition and Dietetics Colleges in India 2024

Top PhD Nutrition and Dietetics Colleges in India 2024

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Showing 9 PhD Nutrition and Dietetics Colleges in India

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20 K - 9 Lacs Fees

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Ph.D Food Science and Technology

A Ph.D programme designed to help students who are invested in deepening their knowledge and expertise in the field of Food Science and Technology.

Programmes offered at

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Nutrition is one of the most important environmental factors that determines the risk and outcome of many communicable and non- communicable diseases.

We are a 103 year old only premier nutrition research institute in India and the largest centre, under the Indian Council of Medical Research

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Ph.D. (Food Science and Nutrition) Colleges in India

Assam Agricultural University - AAU

location_on Barbheta, Jorhat, Assam

call (0376) 2340001

Courses Offered

• Ph.D. (Food Science and Nutrition)

Avinashilingam - Institute for Home Science and Higher Education for Women

location_on Mettupalatam Road, Bharathi Park Road, Coimbatore, Tamil Nadu

call (0422) 2440241, 2435550 mail_outline (0422) 2438786, 2441252

Chaudhary Sarwan Kumar Agricultural Vishvavidyalaya

location_on Mandi - Pathankot Road, Holta, Palampur, Himachal Pradesh

call (01894) 230383, 230521 mail_outline (01894) 230465, 230511

College of Home Science - CHS

location_on Pratap Nagar, Udaipur, Rajasthan

call (0294) 2471914

Government M.H. College of Home Science and Science for Women (Autonomous)

location_on Napier Town, Jabalpur, Madhya Pradesh

call (0761) 2407326, 4005716, 2407326 mail_outline (0761) 4005716

Home Science College and Research Institute

location_on Madurai, Tamil Nadu

call (0452) 2422684, 2424922 / phone_iphone 9489056725 / mail_outline (0452) 2423433

Maharana Pratap University of Agricultural and Technology - MPUAT

location_on Pahada, Udaipur, Rajasthan

call (0294) 2471302 mail_outline (0294) 2471302

• M.Tech. (Food Process Engineering)
• B.Tech. (Food Process Engineering)   unfold_less
• Ph.D. (Food Process Engineering)

Periyar University

location_on Periyar Palkalai Nagar, Salem, Tamil Nadu

call (0427) 2345766, 2346268, 2346269

• M.Sc. (Food Processing Technology)

Pondicherry University

location_on Bharat Ratna Dr. B.R. Ambedkar Administrative Building, R.V. Nagar, Kalapet, Puducherry, Puducherry

call (0413) 2655179 mail_outline (0413) 2655734

Shreemati Nathibai Damodar Thackersey Womens University - SNDT Women's University Juhu Campus

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About the PhD in Human Nutrition Program

The doctoral program in Human Nutrition is designed to train professionals to identify, understand and solve, through scientific methods, problems of public health importance in human nutrition. Graduates are expected to assume leadership roles in academia, government, industry and other private sector enterprises.

This is a  STEM designated program . Eligible F-1 visa students can receive an additional 24 months of work authorization, beyond the initial 12 months of post-completion Optional Practical Training (OPT).

PhD in Human Nutrition Program Highlights

Graduates will be prepared to advance knowledge in human nutrition through research and advocate the application of such knowledge through public health policies and programs.

GLOBAL NETWORK

Research opportunities in the U.S. and around the world

HEALTH EQUITY

Learn what influences food choices, diet quality, and diet-related health outcomes

CHRONIC DISEASE

Study nutrition-related chronic diseases and obesity

STEM DESIGNATED

Eligibility for a 24-month STEM OPT extension

What Can You Do With a Graduate Degree In Human Nutrition?

Human Nutrition graduates enjoy careers in academia, government and nongovernment sectors, and industry. Alumni hold faculty appointments at leading universities and ministries of health on five continents and positions at major global health organization. Visit the  Graduate Employment Outcomes Dashboard to learn about Bloomberg School graduates' employment status, sector, and salaries.

• Associate Professor, UC Davis
• Senior epidemiologist, CDC
• Nutrition Specialist, The World Bank
• Evaluation Specialist, Mercy First
• Scientist, Bill and Melinda Gates Foundation
• Director, GWU

Curriculum for the PhD in Human Nutrition

Students develop the professional skills necessary to work effectively in leading roles at academic, research, programmatic and policy-setting institutions.

Browse an overview of the requirements for this PhD program in the JHU  Academic Catalogue , explore all course offerings in the Bloomberg School  Course Directory , and find many more details in the program's  Academic Guides .

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Courses Available in the Following Areas:

• Micronutrients
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Admissions Requirements

For general admissions requirements, please visit the  How to Apply  page. This specific program also requires:

Prior Graduate Degree

A minimum of 1 year of postbaccalaureate education or experience such as a master's degree, a dietetic internship, medical training, or other relevant work experience

Prior Work Experience

Not required but highly desirable

Standardized Test Scores

Standardized test scores  are required  for this program. This program accepts the following standardized test scores: GRE.  Applications will be reviewed holistically based on all application components.

Program Faculty Spotlight

Yeeli Mui, PhD '17, MPH, examines structural interventions to address food system issues and advance health equity through the lens of urban policy and planning.

Mika Matsuzaki

Mika Matsuzaki, PhD, MPH, MS, is a life-course epidemiologist studying how policies, built environments, and equity affect nutrition-related chronic diseases and obesity.

Julia Wolfson

Julia Wolfson, PhD '16, MPP, studies individual, structural, and policy factors that influence food choices, diet quality, and diet-related health outcomes.

Parul Christian

Parul Christian, DrPH '96, MSc, studies how to improve maternal and child nutrition and prevent micronutrient deficiencies with effective solutions in low-income settings.

Per the Collective Bargaining Agreement (CBA) with the JHU PhD Union, the minimum guaranteed 2025-2026 academic year stipend is $50,000 for all PhD students with a 4% increase the following year. Tuition, fees, and medical benefits are provided, including health insurance premiums for PhD student’s children and spouses of international students, depending on visa type. The minimum stipend and tuition coverage is guaranteed for at least the first four years of a BSPH PhD program; specific amounts and the number of years supported, as well as work expectations related to that stipend will vary across departments and funding source. Please refer to the CBA to review specific benefits, compensation, and other terms.

Need-Based Relocation Grants Students who  are admitted to PhD programs at JHU starting in Fall 2023 or beyond can apply to receive a need-based grant to offset the costs of relocating to be able to attend JHU.   These grants provide funding to a portion of incoming students who, without this money, may otherwise not be able to afford to relocate to JHU for their PhD program. This is not a merit-based grant. Applications will be evaluated solely based on financial need.  View more information about the need-based relocation grants for PhD students .

Questions about the program? We're happy to help.

Elisabeth Simmons, MEd Academic Program Administrator [email protected]

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The waste food upcycled into new products

The waste food going to landfills is an invisible but important part of greenhouse gas emissions. Could discarded scraps be turned into new food instead?

In a two-storey building on the harbour at Refshaleøen, Copenhagen, there is chocolate being tempered in the kitchen; upstairs, plates of tacos and protein bars are being served. This isn't the opening of the latest small plates restaurant, but the brainchild of Rasmus Munk – the two Michelin-starred chef on a mission to "upcycle" what we eat.  

Munk is one of a growing number of people who believe the future of food lies in what we're already throwing away. With nearly 8% of global greenhouse gas emissions caused by lost or wasted food (more than three times that caused by the aviation industry), and almost 40% of all food grown in the US each year thrown away, they hope upcycling – using discarded scraps to help create new food – can tackle the world’s burgeoning edible waste mountain.

And so at Spora, the lab a few hundred metres from Munk's restaurant, Alchemist, the chocolate is made from cocoa husks (approximately three-quarters of each cocoa pod is discarded when beans are harvested for chocolate). The tacos, meanwhile, are filled with rapeseed cakes, a high-protein byproduct left over when rapeseed oil is made. 

The lab was born out of experiments conducted at Alchemist, which prioritises using often-ignored animal products like jellyfish or chicken heads (deep-fried and entirely edible; they grace one of the 50 dishes he serves up to diners each night), and cow's udders, which "taste a little bit like parmigiano". "To turn some of these products that you normally just discard or throw out [into] something that's delicious is for me very important, based on a perspective of making a more sustainable future," says Munk.

Unsold or uneaten food is the single-most common material found in US landfills , with the methane released causing biodiversity loss, rising air pollutants and soil degradation. 

In June, the US Environmental Protection Agency and the US Department of Agriculture released their final National Strategy for Reducing Food Loss and Waste and Recycling Organics , outlining ambitions to halve food loss and waste by 2030. While efforts until now have focused on the production and disposal of foods, international bodies are waking up to the idea that repurposing, rather than recycling, may be a more effective solution. 

Companies seem to be waking up to it, too. In 2021, the upcycled food product market was worth £42bn ($53.7bn); it will hit £76bn ($97bn) by 2031. 

"Interest is growing a lot," says Simona Grasso, assistant professor in food science and nutrition at University College Dublin, who is soon to welcome her first PhD student focusing on upcycling. "I think it's a very hot topic," she says, while acknowledging the research is in its infancy.

Within the food industry, momentum is growing to change that. The Upcycled Food Association , a nonprofit working to prevent food waste, launched in 2019 with the belief that "upcycling presents a unique solution globally"; in the past five years, they have gone from working with nine companies to more than 240 today. They have also rolled out a certification system that flags to consumers which products use ingredients that "otherwise would not have gone to human consumption, are produced using verifiable supply chains, and have a positive impact on the environment".

In June, at the Towards Halving Food Waste in Europe conference, the Upcycled4Food Initiative was announced, pledging the transition "from a niche market to widespread use and procurement of upcycled ingredients and products".

And so at start-ups across Europe, the US and Asia, used food products are currently being given a second life in the form of bread, pasta and supplements made from the 40 million tonnes of spent grain typically discarded from beer production; coffee grounds (of which 54 million tonnes are thrown out each year) are being re-spun into gin, flour and energy bars. 

Coconut flesh, otherwise binned when extracting the water, is now being scooped out and transformed into yoghurt, while fruit and vegetable skins are making their way into dried snacks and juice.

Last year nibs etc, which uses apple pomace (the pulpy residue left over when fruit has been crushed to make juice) launched in cracker and granola form on shelves at Selfridges and Whole Foods in London. They are "25% upcycled, so [there's] loads of natural fibre in that", says Chloë Stewart, its founder. Other products currently in development include biscuits, baking flours and puff snacks.  

"The connection between wasted food and climate change is severely misunderstood and underestimated," she believes. The environmental benefits aren't only reducing the amount of food that is going to landfill (and thus the amount of methane released), but "alleviating the pressure on existing supply chains to grow new ingredients and new foods that are, for example, high in fibre or protein".

The nutritional density these byproducts provide both lightens the load "on our already broken food system," and adds value to products that have already been grown, Stewart adds, as they make full use of the water, energy and human resource poured into what has already been produced.

A paper published last year in the journal Trends in Food Science & Technology found that "mainstreaming the idea of upcycling in food systems has huge potential for improving circularity in the food system".  

But there remain lags in consumer understanding, Stewart says, noting that in the US, people seem more aware of the concept than in the UK. Jessica Aschemann-Witzel, a professor at the University of Aarhus who co-authored the paper, says that "we found that most of the research shows that when people are environmentally concerned they react positively" to upcycled food. Appealing to those for whom climate consciousness isn't top of mind is a bigger and more urgent challenge.  

She thinks companies would be better off avoiding trying to "re-introduce 'old' ideas as part of a fancy new market trend," and instead capitalise on the fact that upcycling is just "common sense. That's what everybody did in the old days; not throwing things away, making use of everything," she says. Highlighting this efficiency to consumers is "a good way to go in order to scale up", she believes.

Herein lies upcycled food's biggest battle. Most of those behind the products currently in development are operating at a small scale: while nibs etc, for instance, hopes to harness 2,000 tonnes of lost nutrients back into our diets, serious uptake is required across the board to make a dent in the more than 36 billion metric tonnes of greenhouse gases being emitted each year. 

Part of the difficulty in broadening their use is that smaller firms must invest heavily into the processes required for upcycling, the cost of which then gets passed onto consumers, making them more expensive than equivalent (and less green) products.

On the latter, Aschemann-Witzel says: "The one thing that of course would be useful from a governance perspective would be to ensure that wasting these side streams is much more costly than reusing them." Grasso adds that "right now, a lot of the involvement has been mainly on the small producers and the startups, who are the exciting people who have the ideas. But actually, I think what is needed is for the big players to get into this." 

That applies beyond the food industry, too. At AIO in Estonia , work is afoot to use a microbe found in leftover sawdust (one of the country's biggest waste products), spent grain and tea leaves "to transform side streams containing sugars or alcohols or organic acids into fats and oils", explains Nemailla Bonturi, its co-founder. 

More like this:

•  How cutting food waste can help save the climate

•  The simple Japanese method for a tidier and less wasteful fridge

•  Is it better to buy in bulk?

The end result is an upcycled version of palm oil (without the real version's deforestation footprint) and coconut oil (considered to be yet more harmful in terms of deforestation), which they want to use in food, cosmetics and animal feed. "We know that our process takes at least ten times less time to produce, ten times less water and ten times less land" [than those products]; CO2 emissions are far reduced too, she adds. 

Work is also ongoing at Spora, where Munk hopes their repurposed products will be on supermarket shelves within 12 months. Creating food of this kind isn't about wacky headlines (Alchemist has been called "the world's weirdest restaurant" by Britain's Daily Mail newspaper) or going viral on social media, Munk says, but pushing the industry "to open new paths and look at things from other perspectives. And to keep remembering to use the whole [animal], and have respect for it. I think that's important".

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