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Valorization of agricultural residues to value-added products
Oats and faba beans, often wasted in current processing methods, can be transformed into valuable food products. This can increase their economic potential and lessen environmental impact. Our proposal breaks down crop residues into sugars and lignin. Sugars are fermented into single-cell protein, while lignin is converted into vanillin. This vanillin, combined with sugars, produces capsaicinoids like capsaicin, a common spice and flavoring agent. This scheme creates new revenue streams and can be implemented on farms.
Faculty Supervisor:
Vikramaditya Yadav
Student:
Partner:
C-Merak Innovations Inc.
Discipline:
Engineering
Sector:
Agriculture; Manufacturing
University:
The University of British Columbia
Program:
Accelerate
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