Utilization of By-products of Food Processing: Malta Polyphenols Pre-Conference Workshop

Fruit and vegetable by-products are today considered as a cheap source of valuable components, as since the existent technologies allow the recovery of target compounds and their recycling inside food chain as functional additives in different products.
Polyphenols, phenolics acids, antioxidants found in huge amount in bio-waste and by-products, can be used in health and food industries. 

On June 3, ISANH organizes a pre-conference Workshop dedicated to the strategy to recover, valorize and reuse polyphenols from vegetables and fruits by-products. This edition will be chaired by Pr Andreas Schieber, University of Bonn, Germany.

The purpose of the workshop is to explore potential sources and target polyphenols prior to designing a recovery strategy based on different processing steps, conventional and emerging technologies applied from the raw material to the final or encapsulated product. Safety, cost and scale up aspects will discussed. Case studies of patented methodologies that lead to real products will be described, with a final aim of suggesting new potential processes and applications in the field. 

During this workshop, the major sessions discussed will be:

• Potential sources, target polyphenols and other compounds of interest
• Selection of appropriate solvents and conventional technologies
• Presentation of new technologies and innovative methods
• Case studies on different wastes: apple pomace, grape pomace, tomato, orange, sunflower oil extraction residues, citrus peel, berries, artichoke, walnuts...

• Innovative methods to valorize waste
• New wastes to valorize (apple pomace, grape pomace, tomato, orange, sunflower oil extraction residues, citrus peel, berries, artichoke, walnuts...)

To access to registration form, please click here.

For more information: www.polyphenols-site.com