Description

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 provides a guide for implementing bioprocessing techniques. It also helps researchers develop new options for the recuperation of these wastes for community benefit.

More than 34 million tons of food waste was generated in the United States in 2009, at a cost of approximately $43 billion. And while less than three percent of that waste was recovered and recycled, there is growing interest and development in recovering and recycling food waste. These processes have the potential not only to reduce greenhouse gases, but to provide energy and resources for other purposes.

This book examines these topics in detail, starting with sources, characterization and composition of food wastes, and development of green production strategies. The book then turns to treatment techniques such as solid-state fermentation and anaerobic digestion of solid food waste for biogas and fertilizer. A deep section on innovative biocatalysts and bioreactors follows, encompassing hydrogen generation and thermophilic aerobic bioprocessing technologies. Rounding out the volume are extensive sections on water footprints, including electricity generation from microbial fuel cells (MFCs), and life cycle assessments.

Key Features

  • Food waste is an area of focus for a wide range of related industries from food science to energy and engineering
  • Outlines the development of green product strategies
  • International authoring team represents the leading edge in research and development
  • Highlights leading trends of current research as well as future opportunities for reusing food waste

Readership

Professionals, researchers, advanced students in food engineering and environmental science.

Table of Contents

Dedication

Contributors

Preface

Introduction: Causes and Challenges of Food Wastage

1 Sustainability of the Food Supply Chain

2 Quantity of Food Wastes

3 Water Waste

4 Environmental Effect of Food Waste

5 Conclusions

Abbreviations and Glossary

Part I: Food Industry Wastes: Problems and Opportunities

Chapter 1. Recent European Legislation on Management of Wastes in the Food Industry

1 Introduction

2 Various Legal Aspects of Food Waste

3 Effectiveness of Waste Management Policies in the European Union

4 Biowaste Management Policy Updates

5 Policy Recommendations Identified for their Prevention Potential

6 Environmental Management Standards and their Application in the Food Industry

7 Conclusions

References

Chapter 2. Development of Green Production Strategies

1 Introduction

2 Engineering Design Principles for Industrial Ecology

3 Barriers to Adoption of Industrial Ecology and Drivers of Change

4 Educating Industrial Ecologists

5 Green Production

6 Sustainability in the Global Food and Drink Industry

7 Holistic Approach in Food Production

8 The Green Biorefinery Concept

9 Anaerobic Digestion and Biogas Production Technology

10 Energy Generated by Food and Farm Co-Digestion

11 Conclusions

References

Chapter 3. Sources, Characterization, and Composition of Food Industry Wastes

1 Introduction

2 Characterization and Composition of Food Wastes

3 Biochemical/Chemical Analytical Methods

4 Conclusions

References

Part II: Treatment of Solid Food Wastes

Chapter 4. Use of Waste Bread to Produce Fermentation Products

1 Introduction

2 Bread as a Major Dietary Staple

3 The Size of the Bread Waste Problem

4 Utilization of Bread and Bak

Details

No. of pages:
338
Language:
English
Copyright:
© 2013
Published:
Imprint:
Academic Press
Print ISBN:
9780123919212
Electronic ISBN:
9780123919281

About the authors

Maria Kosseva

Dr Maria Kosseva joined the UNNC in 2012 as an Assistant Professor (Lecturer). Her professional background is in chemical cybernetics and bio/chemical engineering. After research spells at the Catholic University of Louvain-la-Neuve (Belgium), and the University of Cape Town (RSA), she has been occupied with a number of European-funded and industry-related projects at the University of Birmingham (UK), where also gained a PGCHE teaching diploma in 2004. Since 2006, Maria had worked as a Lecturer at the University College Dublin (UCD), Ireland, where also established and led the Microbial Engineering Laboratory. At UCD, she had acted as a Director of the joint Masters’ Programme in Biopharmaceutical Engineering since its launch in 2006. Dr Kosseva has been an external scientific consultant to a number of international companies, such as Pfizer International Ltd (IRE), Idemitsu Kosan Co Ltd, Sofia Airport (Fuel Department), Petroleum Refinery (BG), Maxsys Ltd (UK), and Hitachi Plant Engineering Ltd (Japan). In 2009 she was invited to Hiroshima University as a Senior Researcher. Maria has been awarded a large number of international research grants such as Japan Society for the Promotion of Science, British Council, Royal Society, Medical Research Council (UK), Foundation of Research and Development (RSA), Water Research Commission (RSA), and so on. She is a member of the American Association for the Advancement of Science (AAAS), the Institution of Chemical Engineers (IChemE), the European Federation of Biotechnology, and others. Maria is acting as an expert on the European Commission programmes and actions such as IEE, KBBE, and Marie Curie.

Affiliations and Expertise

Department of Chemical and Environmental Engineering, University of Birmingham, UK

Colin Webb

Affiliations and Expertise

University of Manchester, Manchester, U.K.

Reviews

"The text is a concise presentation of the important aspects related to food waste and has the main purpose to emphasize the trends which cover techniques discard management food and their technologies process."--Industrie Alimentari (Food Industry), September 2013  (in Italian)
"…chemical and environmental engineers examine problems and opportunities in food industry wastes, the treatment of solid food wastes, improved biocatalysts and innovative bioreactors for the enhanced bioprocessing of liquid food wastes, assessing water and carbon footprints and the rehabilitation of food industry waste water, and assessing the environmental impact of food production and consumption."--Reference and Research Book News, August 2013