Dr. Joshua Mayers

RISE Research Institutes of Sweden

Dr. Mayers is a Senior Researcher at RISE specializing in functional ingredient manufacturing. With expertise in bioprocessing and biochemical analysis, he now focuses on protein extraction technologies to develop sustainable, healthy food products.

Presentation:
Process technologies for valorising rapeseed presscake: from agricultural residue to functional food ingredients

Key Points:
• Rapeseed presscake, a major by-product of cooking oil production, is a protein and fibre rich resource that remains largely underutilised and is mainly used as animal feed.
• Its use in food systems is constrained by bitter taste, poor organoleptic properties, high insoluble fibre content, and the presence of anti nutritional compounds such as glucosinolates and phytate.
• Recent advances in processing technologies have created new opportunities to convert rapeseed presscake into high quality food ingredients.
• Approaches including wet and dry fractionation, solvent assisted washing, fermentation, and enzymatic hydrolysis enable the targeted removal of undesirable compounds while recovering valuable proteins and fibres.
• These process innovations improve functionality and sensory quality, support regulatory compliance, and contribute to sustainable ingredient development within circular food systems.