The aim of this course is to teach technical and managerial approaches to classify, evaluate and reduce the environmental impact of solid, liquid and gaseous wastes generated in the milk and dairy products industry. It is aimed to develop solutions in the context of sustainable production and circular economy.

Sources of waste in the dairy industry *Whey, wash water, packaging waste *Separation of organic and inorganic wastes *Waste reduction strategies and recovery *Evaluation of whey (protein, lactic acid, etc.) *Biotechnological methods (enzymatic, microbial, etc.) *Wastewater treatment techniques and systems *Energy recovery and biogas production *Legislation, regulations and environmental impact assessment