Almost all food processes create a byproduct. Often these byproducts are discarded in favor of the higher value main output. These byproducts may be further processed to enhance sensorial, nutritional, microbial, and economical characteristics. Grape pomace is the byproduct of the juice and wine industry that is high in fiber, polyphenols, and other health-promoting compounds. Acid whey is a byproduct of the yogurt industry through the production of thickened Greek yogurt, high in natural electrolytes. These two byproducts may be upcycled into new ingredients and products to enhance their economic value through novel technologies such as microwave vacuum drying, deodorization, and high pressure processing. To best provide the food industry with guidance on creating these products, not only must technical feasibility be understood, but also sensorial and economic feasibility to best encompass the human aspect of food. This work studied the use of microwave vacuum drying to dry grape pomace and modeled drying kinetics to better understand the drying phenomena and estimate moisture parameters during drying. It then studied the physicochemical properties of pomace as an additive during yogurt fermentation. This work also studied yogurt acid whey as an ingredient in beverages. Yogurt acid whey was deodorized with activated carbon to produce a sports recovery beverage, and consumer liking and willingness to pay for such products. Finally, it studied its addition in a yogurt beverage and the effects of high pressure processing on the physicochemical properties over shelf life.