Bioprocessing surplus produce and industry by-products into premium ingredients and products скачать в хорошем качестве

Bioprocessing surplus produce and industry by-products into premium ingredients and products

Significant losses occur across the agri-food system, from surplus produce excluded due to size or appearance to nutrient-rich by-products generated during food processing. This seminar will showcase innovative bioprocessing strategies to valorise these underutilised resources. My work spans the solid-state fermentation of brewer’s spent grain to enhance protein and prebiotic quality, and advanced identification and extraction of avocado bioactives from both processing residues and off-grade fruit. These approaches reduce waste, stabilise valuable nutrients, and deliver novel food and beverage applications. By bridging sustainability with innovation, we highlight opportunities for Queensland to lead in circular, value-added food systems. Dr Jiahua Shi Dr Jiahua Shi is a FaBA Senior Research Fellow at Centre for Nutrition and Food Sciences, QAAFI. With a strong foundation in fermentation, food science, analytical chemistry, and sustainable food systems, her research helps address critical industry challenges such as food waste reduction, upcycling of processing residues, development of novel food ingredients, and improvement of nutritional profiles in food and beverage products. She works closely with industry partners to deliver innovation and commercial impacts.