On January 9, 2025, the Italian partner, the University of Parma, hosted a workshop for students to demonstrate how various food processing residues can be transformed into valuable new products. The workshop featured a mix of theoretical and practical activities to provide a comprehensive learning experience.
As part of the program, students completed a questionnaire, followed by a presentation of the Waste4Soil project. The presentation included an interactive discussion, allowing participants to explore and analyze the key results achieved by the Italian Living Lab (LL).
The workshop concluded with a hands-on laboratory session focused on producing protein hydrolysates from poultry residues on a laboratory scale. This experience offered students a valuable opportunity to deepen their understanding of sustainable practices while fostering collaboration and knowledge exchange between the students and the Italian partners, further enriching the Italian Living Lab’s initiatives.