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FROM WASTE TO RESOURCE: IMPROVING OXIDATION STABILITY OF FINISHED FOOD PRODUCTS BY USING FOOD BY-PRODUCTS

Join the VELP team and the Special Guest Maria Paciulli, from the University of Parma, to go through a comprehensive understanding of food by-product value.

Discover how they can be valorized in a circular economy perspective, as natural additives in the formulation of other food products, to improve their oxidation stability and extend their shelf-life.

Key learning objectives:

• The difference between food loss and food waste
• The key role of food by-products
• Food by-products and oxidation stability
• The Oxitest official method
• Word to the expert

Presenters:

Jessica Farina – VELP Marketing and Communication Specialist
Maria Paciulli – Assistant Professor of Food Technology