Bioeconomy - Opportunities and Potential in North Rhine-Westphalia
The aim of this master's thesis is to use expert interviews and a supporting [context/document/etc.] to [develop/construct/etc.].
Literature review to identify potential raw materials, processes and products
which can be the drivers for the transition to a bioeconomy in North Rhine-Westphalia. With the aim of developing resilient strategies and courses of action for building a regionally anchored bioeconomy. As well as identifying key raw materials and their potential in North Rhine-Westphalia, collecting information on new processes and products, and exploring possible
To estimate the volume.
Bioeconomy as a viable economic form in socio-ecological change.

Member of the Food Lab Researchers
Italy / Japan

Skills: Teamwork, Higher Education, Teaching, Collaborative Problem Solving, Food Science, Government Relations, Cooperation

Program Manager

Skills: Teaching, Government Relations

Thesis: “Fishing: Production, Dynamics, Climate Change & Sustainability”

The Master in Strategic Environmental Management (in Italy, Master in Gestione Ambientale Strategica) is an interdisciplinary postgraduate program that provides professionals with in-depth expertise in strategic environmental and sustainability management. The program is organized by the Centro Studi Qualità Ambiente (CESQA) and is considered one of the most established academic programs in environmental management and sustainable development in Italy.

“New Market Applications of a Traditional Food Product Using the Example of Perilla Frutescens” This research investigates how a traditional plant-based food (Perilla frutescens) can be adapted to new market applications, taking into account cultural, ecological, and economic frameworks. The focus is on developing suitable product applications, sensory acceptance among consumers, and regulatory and systemic issues related to sustainable value creation. The work combines food science analyses, sensory research, and market and system perspectives, and is based on an international collaborative project between Europe and Japan. This work contributes to transdisciplinary research at the intersection of food systems, sustainability, and the transformation of traditional products in global markets.

Academic supervision:

Prof. Franco Fassio (Primary Advisor) – Sustainability & Systems Thinking

Prof. Gabriella Morini – Taste & Food Sciences

Prof. Luisa Torri – Food Sensory Science & Sensory Analysis

Research and project partners:

University of Gastronomic Sciences (Pollenzo, Italy)

University of Toyama (Japan) – Nutritional Biochemistry

INNOVHUB – Stazioni Sperimentali per l'Industria, Milan (Oils, Fats & Derivatives)

Toyama City (Japan) – Department of Environment & Development

Genuine Education Network (Italy/Japan)

The Bachelor of Science in Gastronomic Sciences at the University of Pollenzo is an interdisciplinary course of study that combines natural, social and humanistic approaches to nutrition, food production as well as cultural, ecological and economic aspects of food.

The core of the program focuses on questions about how food is produced, how food culture functions, and what role nutrition plays in social, ecological, and economic systems. The curriculum combines fundamental knowledge from food science, agroecology, and the sociology of nutrition with methodological skills from ethnographic research, qualitative analysis, and critical reflection.
Students explore topics including:

Origin, processing and quality of food

Sustainability and environmental aspects of food systems

Cultural history and social significance of food

Economic and management perspectives in the food sector

Research methods for qualitative and quantitative studies

An integral part of the program included practice-oriented modules such as field research, laboratory analyses, and practical projects that linked theory and real-world contexts. Furthermore, the curriculum incorporated international perspectives and methodological training aimed at understanding and analyzing complex issues from various viewpoints. The Bachelor of Science in Gastronomic Sciences qualifies graduates for positions in research, consulting, development, and education at the intersection of food, culture, sustainability, and systems analysis.