Upcycling brewery and winery byproducts into health-promoting tempeh

This research project aims to integrate brewery and winery byproducts into the fermentation of legume bases such as chickpea and black bean to produce a health-promoting, nutrient dense tempeh. This study aims to quantify the effects of fungal bioconversion by Rhizopus oryzae on protein content, digestibility, and fiber content of upcycled tempeh. Special emphasis will be placed on the enrichment of health-promoting fucose. By upcycling industrial byproducts into high-value functional foods, this project offers a scalable strategy to mitigate food waste while delivering key nutrients to the human diet.