Enhancement of Agro Food Chain Byproducts through Innovative and Sustainable Methods
The project’s main goal is to establish a collaborative partnership across borders, fostering joint initiatives for sharing best practices and cooperation at a European level in agro-food chain byproducts enhancement through innovative and sustainable methods.
Our mission is to provide resources and updates for students, professors, universities, and companies, fostering a more sustainable future for agriculture and food production.
Short term joint training program for 14 specialists, realised at CO, P1 (Spain) and P2 (Portugal) partners.
Our objectives
Improving the advancement, transfer, and application of innovative practices within the framework of the circular economy’ in the context of current political, social and economic changes, aiming to achieve zero-waste by efficiently recovering resources to minimize agro-food chain byproducts generated from food technologies across all partner countries.
Increasing the involvement of agro food chain by-products in human nutrition requirements, the importance of their chemical composition and their bioavailability and bioaccessibility through in vitro and in vivo digestion.
Improving the expertise of 14 specialists, as well as Master’s and PhD students, by providing advanced training in the field of food technologies, new methods of sustainable capitalization, food nutrition requirements, aiming to obtain high qualifications in the field.
Developing the skills/means of using agro food chain byproducts as functional ingredients in different industries through awareness initiatives of economic agents.
Project activities
Project Management
Work package n°1
Mobility and communication
Work package n°2
Transferring knowledge
Work package n°3
Awareness actions
Work package n°4
Project results
A curriculum and a guide for specialists in agro-food chain byproducts technologies and food nutrition aiming to highlight the management of the agro-food chain byproducts resulted from fruits and vegetables, alcoholic beverages and cereal waste processing industries.
Course handout entitled “Innovative and sustainable methods of the agro food chain byproducts valorization and their impact on human health and nutrition” will include new strategies for recovering of the agro-food chain byproducts such as fermentation, extrusion, 3D printing together with their detailed chemical composition.
Innovative and sustainable methods of the agro food chain byproducts valorization and their impact on human health and nutrition
The guide, curricula, and course modules provide in-depth knowledge on the safe extraction, innovative use, and practical application of bioactive compounds-empowering participants to apply cutting-edge methods in food, pharmaceutical, and related industries while promoting environmental sustainability.
Guide Elaboration
The guide will cover several key aspects and results, including:
- The safety, control, and nutritional content of bioactive compounds found in agro-food chain byproducts.
- Innovative and sustainable methods for enhancing the extraction of bioactive compounds from these byproducts.
- Strategies for further utilizing these compounds in pharmaceuticals, food products, and other industries.
Curricula
The curricula will highlight the scientific and technical knowledge about agro food chain byproducts from each country to the trainers, in term of source generation, amount generated by year, current strategies used in each country for their valorization, the agro food chain byproducts impact on the environment, climate and sustainable resources.
Course
The course will be structured in the following parts:
- innovative and sustainable methods of agro food chain byproducts valorization such as fermentation, extrusion and 3D printing,
- influence of the used methods on the agro food chain byproducts bioactive compound amount
- bioactive compounds biaccesibility and biodisponibillity through in vivo and in vitro digestion studies and (v) the use of agro food chain byproducts in final goods safe for human health and nutrition.