The project's aim, led by a team of 3rd-year bachelor Food Technology students, was to retrieve options for novel products based on orange wet peel rest streams. Special attention was given to make use of the nutritional value of the stream by converting it into products for direct human consumption.
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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