Solid state fermentations (SFF) are one of the most environmental friendly methods for food valorization. It has been used for thousands of years for production of fermented foods in the orient, using aerobic fermentation with filamentous fungi. By contrast, in Western world it has been used in anaerobic fermentations to alter the sensory properties of bread, meat and cheese. The aim of this project is to apply the SFF for production of bio control agents using side products of food production (spent brewers grains, kernels, whey) as a carrier or substrate. The biocontrol agents studied are propionic acid bacteria and filamentous fungi. The propionic acid bacteria have potential to increase the shelf life of bakery products while fungi (e.g. Chlonostachys rosea, Thrichoderma etc) are being widely used as biopesticides and biofertilizers. To optimize the SFF processes a unique solid state fermention system enabling to control the pH, T, pO2 and growth rate will be constructed.