Resource-efficient bioprocessing technologies for food industry

Eco-friendly bioprocessing techniques can enhance raw material stability, nutritional value, sensory properties and processability. By using classical unit operations and bioprocessing techniques the amount of edible food co-streams converted into foodstuff or food ingredients can be increased. There is a heavy focus on food safety in the project, both trough processing to provide the consumer with safe products and to ensure long shelf life.

Research goal

Increase the resource-efficiency of food industry by developing new food application for edible co-streams based on bio-processes.

Work package leader: Raija Lantto