Biological Valorization of Agricultural Residues and Co-Products Toward Nutritionally Enhanced Foods

The food industry is evolving to offer dietary shift opportunities toward the consumption of plant-based protein and cultured meats to reduce the negative environmental impacts of livestock production. We aim to develop biological processes that leverage the use of new enzyme formulations, Generally Regarded As Safe (GRAS) microorganisms and separation technologies, to produce protein (i.e., single-cell protein) with the essential amino acid profile required by WHO (World Health Organization)/ FOA (Food and Agriculture Organization) from agricultural residues and co-products. It is expected that the development of effective and economically viable processes to produce high-quality protein, with low carbon footprint, will contribute to a more sustainable and healthy food supply in the future.