Have you ever wondered what happens to the leftover grains from the beer-making process? These grains, known as brewers' spent grains, have about 40 million tons being wasted annually. But here's the catch: they contain 70% fiber and 20% protein on a dry basis. So why waste this valuable resource when it could be incorporated back into the food system to improve the nutritional composition of our daily foods?
This was a major inspiration for Elizabeth Codjoe, an FST Alumnus, currently pursuing her master’s degree in EMJMD in Food Innovation and Product Design. At the recent showcase organized by The School of Culinary Arts and Food Technology in collaboration with Erasmus Mundus Master FIPDes, Elizabeth's project was adjudged the overall winner of the 'Product Most Likely to Succeed' award.
