GREEN PROCESSING AND VALORIZATION OF ORGANIC BY-PRODUCTS OF DISTILLERIES, AS NOVEL APPROACHES FOR CLIMATE-SMART PROTEIN APPLICATIONS FOR ALTERNATIVE FOOD AND CIRCULAR BIO-ECONOMY

Project Information

BionovFOOD

Grant agreement ID: 101105437

DOI

10.3030/101105437

Project closed

EC signature date 13 July 2023

Start date 1 September 2023

End date 31 August 2025

Funded under

• Marie Skłodowska-Curie Actions (MSCA)

Total cost

No data

EU contribution

€ 188 590,08

Coordinated by

UNIVERSITA DEGLI STUDI DI PADOVA
Italy

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Links to deliverables and publications from FP7 projects, as well as links to some specific result types such as dataset and software, are dynamically retrieved from OpenAIRE .

Deliverables

Documents, reports (1)

Communication, Dissemination & Exploitation Plan

The plan describes the planned measures to maximize the impact ofthe project, including the dissemination and exploitation measures that are planned,and the target group(s) addressed. Regarding communication measures and publicengagement strategy, the aim is to inform and reach out to society and show theactivities performed, and the use and the benefits the project will have for citizens.

Data Management Plan (1)

Data Management Plan

The Data Management Plan describes the data management life cyclefor all data sets that will be collected, processed or generated by the action. It is adocument describing what data will be collected, processed or generated andfollowing what methodology and standards, whether and how this data will beshared and/or made open, and how it will be curated and preserved.

Publications

Conference proceedings (11)

Grape Marc as a Source of Natural Antioxidants: Potential for Clean-Label Food Ingredients.

Author(s): Lipe, A., & Hoxha, L.
Published in: International Conference on Agriculture and Life Sciences, 2025
Publisher: Agricultural University of Tirana
DOI: 10.5281/ZENODO.17302960

Innovative solutions for wine and distillery by-products valorization into climate-smart protein sources using filamentous fungi

Author(s): Hoxha, Luziana, Lennartsson, Patrik R ., Marangon, Matteo, Taherzadeh, Mohammad
Published in: 2025 Marie Curie Alumni Association (MCAA) Annual Conference and General Assembly, 2025
Publisher: MCAA 2025
DOI: 10.5281/ZENODO.16878332

Biotransforming EU Wine and Distillery By-products: Grape Marc Valorization via Edible Filamentous Fungi for Sustainable Protein Production

Author(s): Hoxha, L., Lennartsson, P. R., Marangon, M., & Taherzadeh, M.
Published in: 33rd European Biomass Conference and Exhibition, 2025
Publisher: ETA-Florence Renewable Energies
DOI: 10.5071/33RDEUBCE2025-3CV.8.16

Alternative Proteins from Filamentous Fungi: A Pathway to Sustainable Food Systems.

Author(s): Hoxha, L., & Taherzadeh, M.
Published in: International Conference on Agriculture and Life Sciences, 2025
Publisher: Agricultural University of Tirana
DOI: 10.5281/ZENODO.17303321

Winery by-products as potential bioresources for green valorization and sustainable biotechnological applications.

Author(s): Hoxha, L., de Iseppi, A., Taherzadeh, M., & Marangon, M.
Published in: Proceedings of the International Scientific Congress GreenWINE 2025, Issue 1, 2025, ISSN 2777-9173
Publisher: IVES Conference Series
DOI: 10.5281/ZENODO.16878435

Harnessing Winery and Distillery By-Products with Aspergillus oryzae: Potential for development of innovative fungi-based fermented food and feed

Author(s): Hoxha, L., Lennartsson, P. R., Marangon, M., & Taherzadeh, M.
Published in: 2nd Forum on Fermented Foods, 2025
Publisher: Universidad de Málaga
DOI: 10.5281/ZENODO.16905803

A Novel Biorefinery Approach Using Edible Ascomycete and Zygomycete Filamentous Fungi to Valorize Vinasse from the Distillery Industry

Author(s): Hoxha, L., Lennartsson, P. R., Marangon, M., & Taherzadeh, M.
Published in: 33rd European Biomass Conference and Exhibition, 2025
Publisher: ETA-Florence Renewable Energies
DOI: 10.5071/33RDEUBCE2025-3CV.8.23

AI-Integrated Fungal Fermentation Platform to Drive Food Innovation.

Author(s): Hoxha, L., & Taherzadeh, M.
Published in: International SensAIfood Conference, 2025
Publisher: SensAIfood
DOI: 10.5281/ZENODO.17302803

Optimization of Protein and Polysaccharides Extraction From Post-Distillation Wine Lees (Vinasse) in View of Future Scale-up

Author(s): Alberto De Iseppi, Matteo Marangon, Andrea Curioni, Anna Perbellini, Luziana Hoxha, & Lorenzo Guerrini.
Published in: RETASTE: Rethink Food Resources, Losses, and Waste 2024, 2024
Publisher: Hellenic Mediterranean University
DOI: 10.5281/ZENODO.14164556

Mycoprotein from Winery by-products: Assessing In vitro protein digestibility and mineral Bioaccessibility

Author(s): Hoxha, L., Wang, R., Taherzadeh, M., & Undeland, I.
Published in: "39th EFFoST International Conference 2025 ""Fostering the Transition to Sustainable Food Systems: Embracing Novelty and Overcoming Challenges"" (EFFoST2025)", 2025
Publisher: EFFoST2025
DOI: 10.5281/ZENODO.16855054

Innovative Approaches for Bioconverting Wine Lees into Protein-Rich Fungal Biomass

Author(s): Hoxha, L., Lennartsson, P. R., Marangon, M., & Taherzadeh, M.
Published in: International Sustainable Resource Recovery Strategies Towards Zero Waste (FULLRECO4US) (FULLRECO4US), 2025
Publisher: FHNW campus in Muttenz, Switzerland
DOI: 10.5281/ZENODO.16905782

Peer reviewed articles (3)

In Vitro Protein Digestion and Mineral Accessibility of Edible Filamentous Fungi Cultivated on Winery and Distillery By-Products

Author(s): Luziana Hoxha, Ricky Wang, Mohammad J. Taherzadeh, Ingrid Undeland
Published in: Food Bioscience, 2025, ISSN 2212-4292
Publisher: Elsevier BV
DOI: 10.1016/J.FBIO.2025.107711

Grape marc biotransformation to protein-rich food ingredients using fungal fermentation

Author(s): Luziana Hoxha, Patrik R. Lennartsson, Mohammad J. Taherzadeh
Published in: Food Chemistry Advances, Issue 8, 2025, ISSN 2772-753X
Publisher: Elsevier BV
DOI: 10.1016/J.FOCHA.2025.101058

Sustainable repurposing of grape marc: Potential for bio-based innovations

Author(s): Luziana Hoxha, Mohammad J. Taherzadeh, Matteo Marangon
Published in: Waste Management, Issue 203, 2025, ISSN 0956-053X
Publisher: Elsevier BV
DOI: 10.1016/J.WASMAN.2025.114871