Food processing by-products

Food processing by-products are generated alongside target products during manufacturing. Although they are commonly recycled as low-value materials like compost or animal feed, the high costs of collection, transportation, and processing often lead to disposal by landfill or incineration. In line with the global agenda of carbon neutrality, the agri-food sector is increasingly focusing on utilizing these by-products to improve resource recycling efficiency and create added value. Internationally, this effort is gaining momentum under the concept of "Food Up-cycling," with significant advancements in resource utilization technologies.

Food by-products contain valuable secondary metabolites or may produce modified compounds during processing. Our laboratory, supported by the National Research Foundation of Korea, investigates the residual functional compounds and their structural changes during processing. We aim to identify functional biomarkers, establish a compound database, and construct a chemical library. Expanding on this research, we are developing industrial applications, such as functional cosmetics derived from citrus peels, now nearing commercialization.