The first workshop dedicated to Food Byproducts Valorization through Polyphenols Extraction was held successfully on September 22, 2021. 

If you wish to access to the recorded workshop, please follow this link.

Aim and objectives:

Food waste valorization practices have gained much attention lately as a means of sustainable management. These materials constitute an underexploited source for the recovery of natural compounds. The value of food byproducts is associated with their content in dietary fibers and several bioactive molecules that can be capitalized in the food, pharmaceutical, cosmetic and nutraceutical industries. One of the main molecules extracted and purified are polyphenols.

The aim of this workshop is to explore with the attendees the latest state of the art technologies regarding the extraction and characterization methodologies used nowadays in the research laboratories but also to present a business creation model based on a technology transfer strategy using antioxidants extracted from different food byproducts focusing on the scale up, the process commercialization and the applications.

The workshop sessions which will be discussed:

The different sources of food byproducts and food waste will be presented in session 1 taking into consideration polyphenols as functional compounds; the conventional, emerging and innovative extraction methodologies will be exposed in session 2 as well as the basics of the recovery strategy; polyphenols characterization using up-to-date assays will be discussed during session 3; a business creation model based on a technology transfer strategy using antioxidants extracted from different food byproducts will be presented in session 4 putting the accent on the process commercialization and potential applications; From lab to market study including the preparation of bioactive enriched products (powder, solutions, etc.) and their commercialization will be explored in session 5 highlighting the use of these antioxidant molecules in different industrial applications; finally an optional session (session 6) will be proposed for the attendees coming with their one ideas for a one-to-one consultancy

This workshop is intended for anyone who wish to improve their skills and knowledge in the field of Food Byproducts Valorization, Polyphenols and Antioxidants Extraction.

Looking forward to meeting you very soon.

Please don’t hesitate to contact us for any further information.


Prof.  Richard Maroun

Saint-Joseph University of Beirut, Lebanon

Dr. Hiba N. Rajha

Saint Joseph University of Beirut, Lebanon

Prof. Nicolas Louka

Saint Joseph University of Beirut, Lebanon

Scientific Secretariat
International Society of Antioxidants
15 rue de la Paix,75002 Paris, France
Email : polyphenols (at)