Sicily and sustainable foods. Development of nutraceutical ingredients from crop residues and non-traditional agro-food by-products

The valorization of by-products of the agro-food industry and crop residues is one of the main themes of the research activities of the Food Sciences and Technologies (ASLab, Aroma & Sensory Laboratory) group at the Department of Veterinary Sciences of the University of Messina.
With a view to a sustainable food innovation, and in line with the principles of the circular economy, researches are carried out that lead to the production of new ingredients for food formulations with functional properties.
The researchers of the ASLab laboratory will present some ingredients obtained from crop residues and non-traditional agro-food by-products and will illustrate the technological processes necessary to obtain the food products, together with the analytical techniques and necessary instrumentation for their chemical, sensory and functional characterization.

PARTECIPANTI: Antonella Verzera, Concetta Condurso, Fabrizio Cincotta, Maria Merlino, Anthea Miller, Marco Torre, Martina Buda (AGRI-07/A Scienze e tecnologie alimentari).