Industrial symbiosis for valorising whey and banana wastes and by-products for the production of novel foods

Project Information

SYBAWHEY

Grant agreement ID: 691228

DOI 10.3030/691228

Project closed

EC signature date 17 May 2016

Start date 1 October 2016

End date 30 September 2018

Funded under

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Total cost € 310 500,00

EU contribution € 310 500,00

Coordinated by

THE UNIVERSITY OF BIRMINGHAM
United Kingdom

Deliverables

Documents, reports (10)

Report on feasibility of banana waste valorization

An expository document discussing the feasibility and impact of banana waste valorisation, current practises applied for utilisation and potential cost-effective intergraded approaches to banana waste valorisation (Month 4).

Report on banana flavouring variability

D.2.3: Report on banana flavouring variability: An expository document discussing the qualitative and quantitative variability of volatile profiles as a function of banana varieties and stages of ripeness (Month 16).

CRTF technology evaluation report

D.2.1: CRTF technology evaluation report: An expository document discussing the potential benefits/limitations of CRTF technology for the selective extraction of natural banana aroma compounds from banana by-products and waste streams (pulp and peel) in a concentrated liquid form (Month 11).

Report on feasibility of whey valorization

D.1.2: Report on feasibility of whey valorisation: An expository document discussing the feasibility and impact of whey valorisation, current practises applied for utilisation and potential cost-effective intergraded approaches to whey valorisation (Month 4).

Market analysis

D.6.1: Market analysis: Research information related to the consumers’ preferences on fermented whey-based products enriched with natural raw materials from banana industry (Month 8).

Research papers discussed during network meetings.

D8.1: Research papers discussed during network meetings (Month 12, 24)

Dissemination of results at the open seminar
Report on microbial diversity in natural microflora of whey

D.4.1: Report on microbial diversity in natural microflora of whey: An expository document discussing microbial diversity in natural microflora of whey and their potential use as starter cultures for the production of fermented whey-based products (Month 9).

Preliminary mapping of banana varieties and processes, experimental design and sampling plan for WP5.

D.3.1: Preliminary mapping of banana varieties and processes, experimental design and sampling plan (Month 4).

Physical and physicochemical data report

D.3.2: Physical and physicochemical data report: A report of physical and physicochemical data will be produced required for conducting the sustainability study in WP5 (Month 8).

Websites, patent fillings, videos etc. (1)

Web site and e-newsletter editing

Web site and e-newsletter editing (web site on weekly basis, e-newsletter (Every 3 months)