Total Food 2014, organized by the Institute of Food Research, was held on November 11 – 13 in Norwich, UK. The conference gathered representatives of the agri-food industries, consumer organisations and scientific research community, as well as legal experts on food and waste management to discuss approaches to minimizing food waste and utilizing co-products for added value. The programme focused on five topics: 1) extraction and fractionation of value-added compounds, 2) chemical and biological processing technologies, 3) potential bulk products for food, feed and non-food uses, 4) bioenergy, biofuel and biogas production, and 5) techno-economic analysis and sustainability assessment. Several presentations focused on valorisation of phenolic compounds, pectin and protein from fruit and vegetable processing co-streams. The conference will be organized again in 2016.
VTT's research professor Kristiina Kruus gave a plenary lecture on advances in the conversion of lignocellulose to fuel, and research scientist Katariina Rommi presented a poster on enzyme-aided recovery of protein from rapeseed press cake. The poster was acknowledged with a poster prize from RSC Advances.
Rommi et al 2014_Enzymatic disintegration of rapeseed press cake cell structure improves protein release
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