Subsidiary of the University of Ruse in RazgradBook 10.2 · Biotechnologies and Food Technologies

FRI-LCR-P-1-BFT(R)-06

DEVELOPMENT OF A SAVORY BISCUIT RECIPE UTILIZING TECHNOLOGICAL RESIDUES FROM GRAIN PRODUCTS MANUFACTURING

Chief Assist. Prof. Darina Georgieva, PhD

Department of Chemical, Food and Biotechnologies “Angel Kanchev” University of Ruse, Razgrad Branch

Abstract

Addressing food losses and waste is regarded as a key factor in achieving a sustainable balance between economic development and environmental and social sustainability. Activities related to food production and consumption constitute a significant source of environmental pressure, contributing to climate change, depletion of natural resources, loss of biodiversity, and a range of other adverse ecological impacts. The present study aims to examine the potential for valorization of the technological by-products generated during savory biscuit production through the development of analogous value-added products. Such an approach enables both the reduction of production waste and the mitigation of economic losses within the food industry, thereby supporting the establishment of a more sustainable and efficient production system.

Keywords

food sustainability, environment, waste management, grain food waste

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