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Identification and characterization of local varieties of traditional foods that are produced on a large scale in Latin America for the recovery of large quantities of nonconforming materials and processing residues through the production of high added value products.

Abstract

The global purpose of BiValBi was to identify and characterize local varieties of traditional foods which are produced at large- scale in Latin American for the valorization of the large amounts of non-conformity materials and processing wastes through the production of high added-value products using tailor-made combinations of well established, traditional (bio)-technologies.

The project focused on the recovery, characterization, purification, biotransformation and encapsulation of high value biomolecules from waste by-products of regional food and food biodiversity and explored potential application in the development of new functional food or with extra nutritional properties.

Thus, through a coordinated and structured mobility plan for doctoral students and staff researchers (and their corresponding associated actions) the project enabled an effective exchange of knowledge between RTD partners and the corresponding transfer to industrial companies associated to the partners, both within and between LA and EU areas.

Keywords

Regional Food, Traditional Food, Valorization of Food By-Products, Food Technologies, Added-value Products, International, Latin America

Promoters/Partners

Escola Superior de Biotecnologia – Universidade Católica Portuguesa (Portugal); Universidade de Vigo (Espanha) (Coordinator); Universidade do Minho (Portugal); The University of Reading (United Kingdom); Embrapa (Brasil), Universidad Autónoma de Coauhila (México), Universidad Católica de Valparaíso (Chile); Universidad Nacional de Rosario (Argentina)