One of the top priorities of our group is to transfer knowledge to the younger generation of food and environmental scientists, students, and PhDs as well as to meet new people and exchange experiences, ideas and plans for the future. In this line, we organise training events and invite all relevant individuals, professionals, scientists and researchers to join us.
The Food Waste Recovery Group, chaired by Dr. Charis M. Galanakis, organizes its 3rd Workshop as a pre-conference event to the 6th ISEKI_Food Conference in Nicosia, dedicated to the recovery of high added-value compounds (e.g. polyphenols, antioxidants, pectin, carotenoids, proteins, glucosinolates, lipids etc) from food processing by-products (olive mill waste, grape marc, coffee silverskin, cereal processing by-products, meat co-products etc).
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The 2nd Workshop on Food Waste Recovery & Open Innovation was organized in Stuttgart (July 2nd, 2018) together with ISEKI Food Conference 5. This workshop was dedicated to the recovery of valuable compounds (e.g. polyphenols, antioxidants, pectin, carotenoids, proteins etc) from food processing by-products (olive mill waste, grape marc, coffee silverskin, and cereal processing by-products etc) as well as to synergies with food industries via our open innovation network.
The 1st Food Waste Recovery Workshop was organized in Vienna-Austria (5th July 2016). The objective of the workshop was to provide state of the art knowledge, basic theory and critical information in the field, by explaining in details the Universal Recovery Strategy, as well as noting the advantages and disadvantages of dominant methodologies applied in downstream processing, from the initial source to the final product. Finally, success stories of real industrial applications and consortiums’ development were discussed in a round table.