Libera Università di Bolzano invites researchers to join as a fellow to study processing of food waste into ingredients, with fermentation by lactic acid bacteria and yeasts, and the development of food prototypes incorporating fermented waste.
The project includes analyzing prototypes using texture profile analyzers and conducting microbiological, biochemical, and nutritional assessments; additional related research may be undertaken with mutual agreement between the assignment holder and the
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📌 Sustainable Biotech for Food Waste Valorisation (Roma)
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📍 Roma
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