SUSTAINABLE USE OF FRUIT AND VEGETABLE BY-PRODUCTS AS NEW FOOD INGREDIENTS: THE CASE OF FORTIFIED CEREAL-BASED PRODUCTS

In recent years, the issue of sustainability has been widely discussed, being the future challenge for the food sector.Among the various strategies proposed to promote the development of a sustainable food system, the recovery, recycling and valorization of food by-products is one of them.Fruits and vegetables have the greatest amounts of by-produc

If we are ever to achieve the goal of redirecting technological development along more environmentally and socially responsible lines we need to provide students with opportunities to examine the processes of science and technology, the possible costs and consequences of this work, and the choices available to us.The purpose of this study is to exa