Innovative Strategies for the Valorization of Agri-food By-products: Quality, Safety, and Development of Functional Foods

Development and optimization of pilot-scale fermentation protocols for the valorization of animal- and plant-derived by-products into functional food ingredients. Research activities include the design and optimization of fermentation processes, microbiological and functional characterization of food matrices, assessment of product quality and microbiological safety, and the development of strategies to control major biological hazards, including foodborne pathogens, mycotoxins, and biogenic amines, supporting the development of innovative and sustainable functional foods.