By
Ioannis Arvanitoyannis, Associate Professor of Food Quality Assurance and Safety & Food Technology, University of Thessaly, Volos, Greece
Description
The continuously increasing human population, has resulted in a huge demand for processed and packaged foods. As a result of this demand,
large amounts of water, air, electricity and fuel are consumed on a daily basis for food processing, transportation and preservation
purposes. Although not one of the most heavily polluting, the food industry does contribute to the increase in volume of waste produced
as well as to the energy expended to do so. For the first time, nine separate food industry categories are thoroughly investigated in
an effort to help combat this already acute problem. The current state of environmental management systems is described, offering comparisons
of global legislation rarely found in other resources. An extensive review of commercial equipment, including advantages and disadvantages
per employed waste management technique, offers a unique perspective for any academic, student, professional, and/or consultant in the
food, agriculture and environmental industries.
Included in series
Food Science and Technology
Audience:
Academics, students, and professionals and consultants since the large amount of knowledge conveyed will be at various levels. Furthermore,
the envisaged readership will be global since the topics are going to be of general and international interest ( Montreal protocol, recent
ratification of Kyoto protocols, Rio Conference, etc).
The book will be mainly focused on (post)graduates,
researchers and continuing education and Open University. It might also be useful for undergraduates in their final year.
