Functionality-oriented fermentation of sustainable raw materials rich in protein and fiber (ProFi-Ferm)

The project explores the utilization of oats and by-products (e.g. bran, presscakes) to enhance functional properties in plant-based foods such as bakery products. The objective is to improve both technological and nutritional aspects through tailored fermentation processes, mitigating undesirable compounds. This targeted approach should improve sensory and nutritional quality without compromising techno-functionality. The results will contribute to expand the application range of these ingredients for food purposes, ultimately improving the overall quality and acceptability of the end-products. By focusing on sustainable resources, the project aligns with industry sustainability objectives, promoting underutilized by-products to minimize the environmental impact