Development of Biotechnological Protocols for the Valorization of Alternative Plant Matrices as a Strategy for the Sustainability of Agri-Food Systems

This PhD thesis focused on the reuse of the food industry by-products using biotechnological approaches. In particular, i) red grape pomace and ii) flours obtained from carob pods without seeds were used to obtain yogurt-like prototypes and baked goods using selected microorganisms capable of inducing sensory, technological, nutritional and functional improvements.