Nutraceuticals and Functional Components in Nutrition and Food Products

Foods contain major and minor components as well as bioactive compounds (e.g. antioxidants, peptides, carbohydrates, lipids, glucosinolates) that are of primary importance for human nutrition. Consequently, their importance has initiated a surge of research and product development in the food industry. In order to adapt to these consumer drivers and enhance the physiological functionality of…

Open Innovation Network

Our group is the leading open innovation network in the field of Food Waste Recovery, aiming at helping food industries and other involved partners in the food chain to recover valuable compounds from food waste, valorise their streams and improve their sustainability. We bring leadership by providing expertise, insights and tools to implement innovations within…

Consulting

We know what we are best at and that is providing you with the technical expertise associated with food waste recovery aspects. Industries rely upon the credibility of our team and the clarity of our insights to solve challenging problems. We have close affiliations with leading international academics and industry specialists that integrate literature data…

Ideas

The prospect of recovering valuable compounds from food by-products is a story that started few decades ago. For instance, solvent extraction had been applied to recover oil from olive kernels, which are one of the by-products derived from olive oil production. Today, olive kernels are considered an established commodity similarly to olive fruit, whereas researchers…

Sustainability

Organizations and in particularly food production systems can no longer ignore the need to act in a sustainable manner.¬†Sustainability provides tangible benefits to the engaged organizations, e.g. reduction of costs and risks by being proactive in environmental issues. By balancing the social and environmental elements of sustainability, long-term profitability could be achieved. Recovery is a…

Research and Innovation

Researchers at all levels (Ph.D. students, post-doc, Professors, etc) face problems at publishing their studies as the competition is high and Journals rejection percentages grow. In addition, there is a clear lack of journals in the field of food waste recovery. This fact forces researchers to submit their studies in journals related to food chemistry…

Training

Lifelong learning is a normal part of working and personal life, as technological trends are always bringing new challenges in the field. Indeed, we believe that continual training is the best tool to narrow the gap between industry and academia, research evidence and practice. Our group has an excellent record of delivering first class training…

Advice

All food companies have problems valorising their waste and by-products. Solutions are often outside their expertise and need third party advices. Our management consulting and other services aim to support food industries and organisations to innovate and develop food waste recovery and sustainability projects. We understand that finding the right strategy, technologies and potential applications…

Books

Our group has edited numerous books/textbooks covering different aspects of food waste management, food industry innovation, sustainability, food processing technologies and nutrition. Readership includes typically food technologists, researchers, scientists, engineers, chemists, professionals, innovation developers and students working or studying in food and environmental science and technology areas. More Works

Courses

Food Waste Recovery Groups provides training courses for the food industry and academia covering different topics in the broad fields of bioresources, environment, sustainability, food, nutrition, and innovation. Accelerating Innovation for the Food Industry in the Post-pandemic Era¬† (Internationally/Online)¬† Main topics: The effect of the pandemic on the food sector; technology disruptions in the food…