Every year in EU, from primary production to the consumer, around 88 million tons of waste is obtained, with economic, social and environmental negative impacts. Reducing losses by harnessing food by-products and waste is positively reflected on improving resource efficiency, sustainability of food production, reducing gas emissions and on the health of world population. The concept of „circular economy”, which involves zero-waste by making efficient resource recovery, is a topical theme promoted at European level. EC policies are aimed to solve in the short term, but also in the long term, the negative impact that waste and by-products have on the environment, economy and health. In this context, the general objective of the project is to develop a transnational partnership (Romanian-Italian-Estonian) as well as joint initiatives for cooperation and exchange of good practices at EU level regarding the possibilities to recover the by-products rich in biologically active compounds from agriculture and horticulture and to include their in functional foods obtained in other technologies (bread and pastry). The specific objectives are focused on the following directions:-To support the development, transfer and implementation of innovative practices in context of 'circular economy', which involve zero-waste by making resource recovery efficiently in order to reduce waste from food technologies in all partner countries;-To increase the training level of specialist, MSc and PhD students with high qualification in the field of food technologies and nutrition;-To promote, through awareness actions, the possibility to use the by-products as functional foods in bakery and pastry industries. In order to achieve the objectives proposed two intellectual outputs will be developed:-A curriculum destined to specialists in agro-food technologies and nutrition that establish the cognitive skills and practical ability regarding: i) the management of by-products resulted in wine-making technology, fruit/vegetable processing industry and beer industry ii) the possibilities to obtain functional foods (bakery and pastry products) with nutritional added value recommended in a healthy diet. -A course handout entitled: „Strategies regarding the valorization of horticultural and agricultural by-products as functional foods in the context of a circular economy`` that includes: i) strategies to recover the by-products resulted from winemaking and beer technologies and from processing of fruits and vegetables; ii) the possibilities to capitalize the active principle with nutritional value in other food products with functional properties as bakery and pastry products. The Curriculum and the Course will set the technical and practical knowledge which will be presented through learning activities to the trainers (high qualify level and students) and refers to:-Professional skills needed in management of agricultural and horticultural by-products in order to minimize the agro-food waste in the entire food chain;-Technological aspects regarding the recovery of important bio-active compounds from by-products resulted in wine making, beer and fruit processing technologies and their formulation in different nutritional matrix; -The capacity of the food and nutrition specialists, master students and PhD students to use the active compounds obtained from by-products in different innovative and functional bakery and pastry products.The project results regarding the strategies to manage the agro-food by-products will be transferred, through multiplier events and dissemination materials, to the direct beneficiaries, specialists in agriculture, horticulture, food industry and nutrition. Also, the specialists in the milling and bakery industry will be informed about the possibilities to use the compounds recovered from by-products in obtaining of functional products with added value. The approach of this theme is justified by the need identified among agricultural and horticultural chain to capitalize the by-products and waste according to EU requirements.The indirect beneficiaries of BYPROD project are people who will benefit from a cleaner environment in the spirit of zero waste. At the same time, by recovering active principles from by-products and their capitalizing in functional foods, the project supports the interest of citizens towards healthy eating.