Project/ Sustainable Food Processing Strategies to Enhance Bioavailability of Food-Grade Senolytic Compounds from Pseudocereal By-Products

Modern food systems face a dual challenge: nutrient loss during processing and growing demand for healthy ageing solutions. Senolytic and senomorphic compounds (quercetin, fisetin, curcumin, resveratrol, etc.) naturally occur in pseudocereals and their by-products but show poor bioavailability. Valorization of sprouting residues, bran fractions, and fermentation side-streams can enable a circular, sustainable approach while improving nutritional and functional quality. The project proposes innovative, low-energy processing and carrier systems to maximize nutrient retention, bioaccessibility, and gut availability — aligned with sustainable and circular food processing goals.

partner seeking:
• Food Technology Institute / SME: Expertise in sustainable packaging or green processing.
• Analytical Partner: LC-MS/MS metabolite profiling.
• Industry Partner: Functional ingredients, scaling valorization processes.

Galata Innovation works with a health scinece related university. The University, founded in 2007, is a non-profit private academic institution in Istanbul dedicated to health sciences. The Department of Nutrition and Dietetics has a large and diverse team, allowing researchers to contribute to different aspects of the call.