Keywords: by-products, obesity, gut microbiota

“Gut bacterial fermentation of food by-products”

This thesis addressed some of the challenges modern society faces. This was done by studying the use of food by-products (food processing waste) in the context of modulating the gut microbiota in obesity to obtain health benefits. In this manner, deaths associated with obesity (and T2D, CVD) would be reduced. The results showed the suitability of the tested by-products being used as functional foods for humans, and that the use of food by-products can lead to a healthier profile of the gut microbiota, especially the microbiota originating from obese individuals.