Food Industry Wastes
Assessment and Recuperation of CommoditiesEdited by
- Maria Kosseva, Expert on the European Commission LIFE Sciences Panel
- Colin Webb, University of Manchester, Manchester, U.K.
Food Industry Wastes: Assessment and Recuperation of Commodities presents emerging techniques and opportunities for the treatment of food wastes, the reduction of water footprint, and creating sustainable food systems. Written by a team of experts from around the world, this book will provide a key resource for implementing processes as well as giving researchers a starting point for the development of new options for the recuperation of these waste for community benefit.
There were over 34 million tons of food waste generated in the US alone in 2009 - at a cost of approximately $43 billion. And while less than 3% of that waste was recovered and recycled, there is growing interest and development in finding ways to utilize this waste in ways that will not only reduce greenhouse gasses, but provide energy, and potentially provide resources for other purposes.
Professionals, researchers, advanced students in food engineering and environmental science.
Hardbound, 338 Pages
Published: February 2013
Imprint: Academic Press
I. Introduction. Causes and Challenges of Food Wastage
II. Food Industry Wastes: Problems and Opportunities
Chapter 1. Recent European legislation for management of wastes in the food industryChapter 2. Sources, characterization and composition of the food wastes
Chapter 3. Development of green production strategiesIII. Treatment of Solid Food Wastes
Chapter 4. Use of waste bread to produce fermentation products
Chapter 5. Recovery of commodities from food waste using Solid-State Fermentation
Chapter 6. Functional food and nutraceuticals derived from food industry wastes (FIW)
Chapter 7. Manufacture of biogas and fertiliser from solid food wastes by means of anaerobic digestionIV. Improved Biocatalysts and Innovative Bioreactors for Enhanced Bioprocessing of Liquid Food Wastes
Chapter 8. Use of immobilized biocatalyst for valorization of whey lactose
Chapter 9. Hydrogen generation from food industry and biodiesel wastes
Chapter 10. Thermophilic aerobic bioprocessing technologies for FIW and wastewater
Chapter 11. Modelling, monitoring and process control for intelligent bioprocessing of FIW and wastewaterV. Impact Assessment of Water Footprint and Rehabilitation of Food Industry Wastewater
Chapter 12. Water Footprint and food processing industry: accounting the impact of food waste from the perspective of use of water resources
Chapter 13. Electrical energy from wineries - A new approach using microbial fuel cells (MFCs)
Chapter 14. Electricity generation from food industry wastewater using the MFC technologyVI. Assessment of Environmental Impact of Food Production and Consumption
Chapter 15. Life Cycle Assessment with the focus on FIW
Chapter 16. Food system sustainability and the consumerVII. Concluding Remarks and Future Prospects