Residual plant material left behind after food processing still contains ingredients of great interest and value for alternative applications. This biomass is currently treated as food waste and contributes to the 9.5 million tonnes of food waste generated in the UK. This presentation describes novel approaches for the extraction and refinement of ingredients of interest from UK food residues and their formulation into a new generation of consumer products.
Sustainability - Valorisation of Food Waste and Applications in Cosmetics
10 November 2021 19:30-21:30
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RSC Liverpool Local Section
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