ŠIPK: FUNKCIONAL – The possibility of using useful discards of food and waste of primary processing for the preparation of functional foods


Duration of the project:

1. 6. 2014 – 30.9. 2017

Project leader:

Assist. Prof. Boris Kovač (SICRIS, ResearchGate)

Project partners:

Development agency Rod


The aim of the project was to test the possibility of using secondary waste materials produced in specialized processing plants and households. Two model substrates were used: potato peelings and olive pomace waste. The mechanical impurities of the skins were previously cleaned and washed. The substrate was homogenized and used in different percentages by weight for incorporation into bakery products (bread and biscuits). The olive pomace waste was used as an ingredient for fresh stuffed pasta. After the results of the laboratory experiments, the final formulations of the products were prepared. The prototype pilot products were evaluated in terms of their organoleptic properties.

»The authors acknowledge the project FUNKCIONAL is finacially supported by the European Social Fund (80%) and Ministry of Education, Science and Sport (20%).«