SUSFOOD workshop: Biotransformation of agro-food by-products into funtional ingredients and novel foods

Leven, Morar & Ness
09 July 2019 14:30 - 15:30

Recycling of agricultural and food side streams as well as relying more on local, underutilized crops will have a fundamental role in the future food industry. To meet the requirements for a more sustainable and secure food chain, different strategies should be implemented. This workshop will explore how microbes and fermentation biotechnology can modify and improve different substrates, provide valuable compounds, and create novel ingredients for the next generation food systems.

Chair: Rossana Coda, University of Helsinki, Finland


Fermentation technology: how to transform agricultural by-products into valuable food ingredients
Rossana Coda - Finland
09 July 2019 14:30 - 15:00

Lactic acid bacteria fermentation as a tool to improve the antioxidant properties of brewers' spent grain
Carlo Giuseppe Rizzello - Italy
09 July 2019 15:00 - 15:15

Studies on the Effect of Lactic Acid Bacteria Consortium Fermentation on some Vitamin and Mineral Content of Soybean Flour
Alloysius Chibuike Ogodo - Nigeria
09 July 2019 15:15 - 15:30