Harnessing Winery and Distillery By-Products with Aspergillus oryzae: Potential for development of innovative fungi-based fermented food and feed

This poster was presented at the Second Forum on Fermented Foods, organised by COST Action PIMENTO (CA20128 – Promoting Innovation of Fermented Foods). The event took place from 5–7 February 2025 at the School of Medicine, University of Málaga, Spain. The forum brought together researchers, industry stakeholders, and policymakers to exchange knowledge and promote innovation in the field of fermented foods.