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.