Cognitive impact
SAFIR has a significant cognitive impact in the field of food engineering, an aspect that derives from the integrated and innovative approach, which combines extraction, encapsulation and fermentation technologies of agri-food by-products, in flexible and adapted systems, contributing to the development of new process concepts for the valorization of biologically active compounds and the generation of new compounds with an impact on the quality of life. The results of the project, obtained in the first year of funding, will be complemented by those from the following stages and will constitute a scientific and applied foundation with original experimental data, optimized environmentally friendly extraction technologies, adapted techniques for stabilizing bioactive compounds and the development of ingredients and foods with added value, thus providing a solid basis for the optimization and scaling up of technologies for the reintegration and stabilization of bioactive compounds in a sustainable manner for the agri-food sector.
The cognitive impact is also supported by developing the research skills of the team involved, especially in areas such as eco-friendly extraction technologies, micro- and nanoencapsulation of compounds recovered from by-products and secondary products from the food industry, fermentation of by-product-based formulated media to obtain postbiotics, with the development at laboratory and pilot levels of functional ingredients and hybrid food products, with an impact on the quality of life. The knowledge generated can be transferred to the academic and educational environment, by integrating the results into master's and doctoral theses, training and scientific dissemination activities, contributing to the training of a new generation of specialists in the field of food engineering adapted for circular economy.
Socio-economic impact
From a socio-economic perspective, the project responds to major and current challenges, such as the unprecedented increase in the quantities of by-products and secondary products in the agri-food sector, given by the increasing demand for food products and the pressure on natural resources, with the need to valorize the bioactive compounds with an essential role in nutrition and the health of the population. By developing efficient systems for the recovery of bioactive compounds from three by-products, resulting from the processing of grapes, apples and beer, the project contributes to promoting the concept of circular economy, by providing optimized technologies for the recovery and stabilization of bioactive compounds, with an impact on reducing the impact on the environment, the sustainable valorisation of agri-food resources and the development of ingredients and products with added value.
The integration of extraction, encapsulation and fermentation processes creates the premises for a complete valorization of by-products and secondary products from the food industry, with direct economic benefits by increasing the efficiency of resource use and reducing waste management costs. The proposed solutions have the potential to be applied on an industrial scale, contributing to the development of sustainable value chains and stimulating innovation in the food industry sector. The implementation of the project results can support the transition to a circular economy, contributing to reducing the environmental impact and improving the quality of life. The project results can also facilitate the development of public policies and strategies for agri-food waste management, providing scientifically validated technical solutions for achieving sustainable development goals.