The University of Vigo (UVigo) is working on a strategy to reduce food wastes and advancing on biowaste tests
Researchers from the Nutrition and Bromatology Group led by the Professor Dr. Jesús Simal Gándara at UVigo are evaluating by-products from olive oil, wine, and nut production to transform them into natural and healthy ingredients for nutraceutical, cosmetic and food applications in the context of the UP4health project. By-products generated during extraction of olive
