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ExpertiseUpdated on 10 February 2025

Valorisation of By-products: Obtaining ingredients from by-products

Javier Cervera March

R&D Management in Food Science at Universitat Politècnica de València - FoodUPV

Valencia, Spain

About

Agri-food waste and by-products are a potent source of value-added ingredients and compounds, which can be exploited with appropriate treatment. We work on the optimization of the processes to obtain them, employing a great variety of processes to stabilize, extract, transform and incorporate the new ingredients in the food.

Organisation

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