Waste and biomass valorisation for novel dairy food production

Lead University: University of Birmingham

Dr Kostas Gkatzionis, Professor Serafim Bakalis


Aristotle University of Thessaloniki (Greece)

Professor Fani Mantzouridou

Cyprus University of Technology (Cyprus)

Dr George Botsaris

Kyambogo Univeristy (Uganda)

Dr Ediriisa Mugampoza

EPTES SARL (Switzerland)

Lefkonitziatis Dairy Products Ltd (Cyprus)




It is more efficient to maximise the value of food waste and by-products than reducing the cost of its management and disposal. Applications in this direction require intersectoral and intrasectoral synergies for maximising utilisation of complementary waste resources and multidisciplinary approach to research innovation and skills.

Aims and Objectives

This projects aims at a transnational partnership between Europe and Africa for promoting area-wide sustainable supply network for the generation of innovations in the direction of food waste management and valorisation. The main focus will be on exchange of material (waste and by-products) and non-material based resources (knowledge and transferable skills) via international as well as intersectoral mobility between Africa and Europe.


Assessment of the feasibility and impact of whey and banana waste and by-product valorisation into useful products with high input to the same or different industrial plants; development of innovative technologies for aroma extraction from banana pulp and peel to be used in dairy products; characterisation of whey and banana pulp and peel and development of bioprocesses for their utilisation in health-promoting fermented whey based novel foods; assessing the sustainability of banana flour in terms of energy and resource use as well as assessing the sustainability of the proposed valorisation processes by evaluating their economical, environmental and social impact.

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