We are extremely thrilled to inform that the first paper was published in the Scientific Journal "Molecules" Vol. 25 Issue 6, entitled...

The proteins contained in the baked goods have been extracted following environmentally sustainable aspects, and the concentration...

First round of PROLIFIC goods are ready to be served! The pictures show the first attempts to incorporate fungal residues into a...

On 11-12 September 2019, the PROLIFIC consortium organised a highly successful workshop on "Residual biomasses for eco-compatible and...

Our colleagues over at IRIS, has publidhed a very interesting article in the latest issue of Food Hub Magazine