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Product development of novel foods utilizing pomace for human consumption

Rosen, Dahlia
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Abstract
The alcohol industry produces an immense number of edible byproducts, called pomaces and brewer’s spent grain, which are largely used as animal feed or wasted. This is unfortunate because regularly consuming these byproducts has been shown to have positive health outcomes. In this study, the byproducts were preserved and processed into powders and successfully incorporated into a food product with improved nutrition content compared to similar foods. A spoilage study was also conducted to verify the preservation technique. Overall, this study is a vital step towards showing that alcohol byproducts can be converted to palatable, nutrient-dense foods.
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Date
2025-06-02
Student Status
Undergraduate
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Type of presentation
Poster Presentation
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UVM Student Research Conference
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URI
https://hdl.handle.net/20.500.14849/9012
DOI
Advisor(s)
Alison Brody
Department
Program/Major
Cellular, Molecular and Biomedical Sciences
College/School
College of Agriculture and Life Sciences
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Life Sciences
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