Explore the reuse of by-products from the processing of plant products, according to a protocol that would combine successive fermentations. At each stage, the products of microbial metabolism would be recoverable (alcohols, organic acids, aromas, etc.), as would the heat released.
From fermentation to fermentation, the amount of dry matter would decrease, thereby reducing the amount of final waste.
The ValPro project aims to exploit naturally occurring fermentation mechanisms in order to control them for technological purposes. Several products, including fruit, cereals, and vegetables, are used as a matrix. Several agri-food companies are participating in this project, which is co-financed by the Terra Isara endowment fund.
