Valorisation of food waste using sustainable biotechnologies

Processing of food waste to recycle as an ingredient; fermentation using lactic acid bacteria andyeasts; development of food prototypes by incorporation of fermented food waste; analysis of food prototypes using texture profile analyser; microbiological, biochemical, and nutritional analysis of fermented food prototypes.Additional research activities in the context of other research projects on similar topics may be defined in due course with the mutual agreement between research assignment holder and tutor. If the supervision of this activity taking place within another project is done in detail by a different professor/researcher, the main tutor has to explicitly countersign the part of the report regarding the activity on additional research projects.