Food BaySP workshops - Adding value to agroindustrial by products

• Processo: 23/15956-4
• Modalidade de apoio: Auxílio Organização - Reunião Científica
• Data de Início da vigência: 01 de maio de 2024
• Data de Término da vigência: 31 de julho de 2026
• Área do conhecimento: Ciências Agrárias - Ciência e Tecnologia de Alimentos - Engenharia de Alimentos
• Acordo de Cooperação: BAYLAT/StMBW - Bavarian Academic Center for Latin America and Bavarian State Ministry of Science and the Arts
• Pesquisador responsável: Ana Carla Kawazoe Sato
• Beneficiário: Ana Carla Kawazoe Sato
• Instituição Sede: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brasil
• Assunto(s): Alimentos Sustentabilidade
• Palavra(s)-Chave do Pesquisador: bioeconomy | Circular economy | food | material and technical applications | Sidestreams | sustainability | Agregaçao de valor de sub produtos

Resumo

Both Bavaria and São Paulo states hold a number of recognized reserach institutions in the Food Engineering and Science field. The organization of the Workshops will be an unique oportunity for exchanging experience and promote interaction that may strengthen collaboration between researchers as well as to promote new ones, favoring the implementaion of new joint collaboration projects. It is worth noticing that some researchers from the proposing institutions (FEA/Unicamp and Fraunhofer IVV) already have collaboration projects, and the organization of these workshops also allow the exposition of these collaboration results.Besides FEA/Unicamp and Fraunhofer IVV, we expect to gather researchers from different institutions working on Food Engineering and Science such as TUM-Technische Universität Munchen, FAU-Friedrich-Alexander-Universität, ITAL - Institute of Food Technology, University of São Paulo (FZEA, ESALQ, Poli and Pharmaceutics), Unesp-São Paulo State University, among others, that develop researches related to the topic of "Adding value of by-products". (AU)