Organised by RELAY Research. Many food by-products are under-utilised and represent a valuable resource if treated in the correct manner. A workshop on 26th January is focusing on ways of delving into by-products and adding value to them.
It will deal with by-products from the brewing industry – brewers spent grain, potato skins and marine based products. There will be talks on biogas and food by-product ability to improve soils.
For further information on booking a place on this workshop please visit:
» Food by-products – potential uses, recovering nutrients and maximising their value
Date: Thursday 26th January 2012
Venue: Teagasc Food Research Centre, Ashtown, Dublin 15