Economic evaluation of innovations in the agri-food sector: baked goods obtained from food by-products

This PhD thesis research project investigates the economic and consumer potential of innovative baked goods enriched with agri-food by-products from a circular economy perspective. The research combines hedonic pricing analysis and consumer preference studies to assess how nutritional, sustainability, and innovation attributes are perceived in the Italian baked goods market. Special attention is paid to almond okara and plant-based protein fractions as functional ingredients for sustainable innovations in the bakery sector. Through an interdisciplinary approach integrating food economics, consumer behavior, and food innovation, the project aims to identify market opportunities, factors influencing consumer acceptance, and strategic implications for the development of circular and sustainable agri-food products.