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VELP | Improving Oxidation Stability of Finished Food Products by Using Food By-Products

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REGISTER NOW FOR OUR BRAND NEW FREE EVENT

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

THURSDAY, MAY 30th

SESSION 1
H 4:30 PM MYT

SESSION 2
H10:30 PM MYT

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