Biotechnological upcycling of wasted Spent Coffee Ground

The project was organized into four integrated Work Packages:

• WP1 (Leader: Università di Tor Vergata – 16 months): Optimized postbiotic ingredients using an expert-system–based software to define key process parameters.
• WP2 (Leader: I.T.P. Innovation & Technology Provider S.r.l – 15 months): Produced the dry postbiotic ingredient at laboratory scale through fermentation, inactivation, drying, and encapsulation of spent coffee grounds.
• WP3 (Leader: Heinz Italia S.p.A. – 5 months): Transferred these processes to pre-industrial scale, ensuring reproducibility and stable operating conditions.
• WP4 (Leader: Istituto Italiano di Tecnologia (IIT) – 16 months): Performed in-vitro analyses to validate the biological functionality of the final ingredient.

The project achieved significant outcomes across all Work Packages:

• WP1: Optimized key process variables using an expert system, establishing a solid basis for fermentation and drying.
• WP2: Successfully produced the dry postbiotic ingredient at the laboratory scale, optimizing spray-drying conditions and encapsulation to obtain reproducible powders with appropriate moisture content and yield.
• WP3: Confirmed the feasibility of scaling these processes to a pre-industrial level, ensuring stable and consistent production.
• WP4: Provided the first in vitro validation of the ingredient’s biological functionality, demonstrating promising antimicrobial and bioactive properties for future applications.