Managing industrial waste wisely - UPWr scientists are working on it

• Companies involved in producing artisan dairy products and organic edible oils face challenges with waste management
• The project aims to identify the potential possibilities for using innovative products obtained from post-production leftovers

Research conducted as part of the international and interdisciplinary project ERA NET SUS FOOD 2 and CORE Organic Cofunds Joint Call 2019 'Use of fermentation to increase the functionality of waste products of the oil and cheese industry' is co-financed by the National Centre for Research and Development, and is implemented by a consortium led by the Dresden University of Technology. The project manager on the Polish side is Prof. Anna Michalska-Ciechanowska from the Department of Fruit, Vegetables and Plant Nutraceuticals Technology of the UPWr.

Small businesses face challenges regarding waste management

– The project aims to create base products using post-production waste with improved technological and functional properties intended for a wide range of applications in the food industry – says Prof. Michalska-Ciechanowska, emphasizing that together with her in the team are Prof. Adam Figiel, Dr. Małgorzata Korzeniowska and Dr. Krzysztof Lech.

The scientist explains that sustainable development and production are increasingly important today in the food industry, which results in efforts to limit the amount of waste materials produced and searching for innovative ways to use them.

– Especially small and medium-sized enterprises engaged in the production of artisan dairy products and organic edible oils face a huge challenge related to the appropriate management of post-production leftovers and their further use – adds Prof. Anna Michalska-Ciechanowska.

The project she is leading aims to increase the potential for the use of post-production leftovers (side-streams) in the production chain by improving the repetitiveness of activities within technological processes. The developed strategies will then be available for use by different players in the food production chain. The applied methods of processing raw materials, including the fermentation process of post-production leftovers, i.e. whey and sunflower expeller, should reduce the amount of anti-nutrients in base products and ensure their sufficient sensory quality. The main task of the UPWr in the project is to develop pre-treatment conditions for raw materials, among others, by using selected drying methods. This solution might also affect the process itself.

Principles of sustainable production, less energy and lower CO2 emissions

– The processes recommended in the project will include reducing energy consumption and CO2 emissions in order to create an environmentally friendly platform for such an important aspect as food production. A key goal of the project will be the development of a method of fermentation of side-streams in the production chain by an international team. It will allow for innovative and microbiologically safe base products with improved nutritional, sensory and functional properties, while adhering to the principles of sustainable production – explains Prof. Anna Michalska-Ciechanowska.

The project will also indicate the potential use of innovative base products obtained from post-production leftovers for end-users, i.e. producers of beverages, spreads and snacks.

The project will be carried out by an international research team bringing together the experience and competences of scientists from Germany, Italy, Denmark and Poland. They will additionally be supported by researchers from Spain and Turkey. There will also be a practical aspect. The researchers have initiated cooperation with eight companies that have declared interest in implementing the results.

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