Title: Valorization of cheese whey to nutraceuticals, employing biosciences

Biography:

Antonios E. Koutelidakis earned his PhD on Human Nutrition from the Department of Food Science and Technology of the Agricultural University of Athens (2010). He earned a MS in Human Nutrition (2007) and a BS in Food Science and Technology from the Agicultural Univerity of Athens (2005). His research interests are focused on bioactive compounds of functional foods and their role on health promotion and diseases prevention.He has done 22 publications at international journals, 7 chapters in books and 39 presentations at Greek and international conferences. 

Abstract

The recent industrial demand for the production of nutraceuticals such as carotenoids and other metabolites like ergosterol that could find several applications in industrial food sector has increased interest employing biosciences principles in their production processes. So, potential production of bio-carotenoids, ergosterol and glucose rich streams using a low cost agroindustrial by-product stream cheese whey was studied. Cheese whey derived from different cheese making processes, from Aegean islands-Greece was enzymatically hydrolyzed using commercial β-galactosidase (from Aspergillus oryzae), aiming at producing a unique hydrolysate rich in glucose.