The direct disposal of fruit pomaces to soil or landfill causes serious environmental pollution and a significant loss of biomass which can potentially be used to produce various value added metabolites, such as polyphenols (PPh) and terpenoids (ursolic acid-UA). Grape pomace is a winemaking by-product (14 mill. tonnes generated worldwide by beverages industry in 2017) rich in PPh and UA. High amounts of these compounds with high antioxidant and anticancer activities remain in the residues (after processing/extraction) in insoluble bound form (covalently linked to other biomolecules) which confer them poor bioavailability and low intestinal absorption. Liberation and extraction of PPh and UA by enzymes produced by filamentous fungi in solid-state fermentation (SSF) system is a useful technique with perspectives. Therefore, the project aim is to develop and validate an improved production method for a powerful "antioxidants cocktail" consisting of PPh and UA, using grape pomace as substrate, individual and mixed cultures of immobilized spores of Aspergillus niger and Rhizopus oligosporus in SSF system in order to make the process more efficient and to offer to the industry a validated, ready to use recovery technology applicable on large scale. The proposed new SSF systems are cost efficient and offer sustainable opportunities for PPh and UA production via fungal fermentation on cheap and abundant grape pomace. As compared to monocultures, mixed cultures  of  fungi  may  lead  to  better  substrate  utilization,  increased  productivity and  increased  resistance  to  contamination. Project objectives are: Immobilization of fungi in polyvinyl alcohol (PVA) cryogel; PPh and UA production by SSF of grape pomace with individual and mixed-cultures of immobilized and free spores of A. niger and R. oligosporus; Optimization of production conditions using both fractional order mathematical models and artificial neural network models.