The aim of the project, developed by six 3rd-year bachelor Food Technology students, was to retrieve the properties of the wet orange peel and its components and subsequent use the food industry. Ultimately, the value creation of orange juice side streams in a sustainable way has been studied.
Activities are funded by the ERASMUS+ Knowledge Alliance project ASKFOOD “Alliance for Skills and Knowledge to Widen Food Sector-related Open Innovation, Optimization and Development”, Project Number 588375-EPP-1-2017-1-IT-EPPKA2-KA.
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