Eventually, food waste cannot be totally avoided. The next step after the reduction of the wasted amount is to try to make full use of the food that has already been produced. In this sense our lab is trying to study ways to reuse the nutritional content of food that has already exceeded its primary use, and to do that by extracting important nutrients (such as flavoring materials, proteins, oils etc.) and bring the extracted materials back into the food cycle. A special emphasis is given to determine critical safety indicators while evaluating the ability to use the reused food residues for food human consumption.

Reuse