My group can contribute with the production of food ingredients from agro-food residues by (i) extraction of bioactive compounds , (ii) pretreatment, (iii) enzymatic saccharification, and (iv) fermentation of hydrolysates.
We have experience in valorization of different agro-food residues, and we are currently working intensively on spent mushroom substrate.

The University of Inland Norway (formerly Inland Norway University of Applied Sciences) is a young university in the Innlandet province, Norway.