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Food Industry Wastes: Assessment and Recuperation of Commodities, Second Edition, synthesizes knowledge surrounding food waste management techniques, processing technologies, environmental assessment and wastewater cleaning, presenting the latest chemical and biological technologies. This new edition also draws readers’ attention to recycling trends and preventive strategies. Economic assessments of food waste prevention efforts in the OECD countries, as well as good practices in this area, are also explored. By presenting a number of case studies and examples, the book illustrates emerging environmental technologies that are suitable for the development of a sustainable economy.
Food scientists, nutrition researchers, academics, graduate and upper-level undergraduate students, professionals and researchers interested in environmental science and food engineering, technologists, process engineers, waste managers, environmental risk assessors, food chain supervisors and policymakers will find this new edition a comprehensive resource on the topics presented.
- Highlights novel developments in policymaking surrounding the reduction of food waste
- Provides guidance on current regulations for food process waste and disposal practices
- Raises awareness of sustainable food waste management techniques and their appraisal via a lifecycle assessment
- Delivers a single-volume resource that consolidates research findings and the developed technologies employed in food waste management, recycling and the bioprocessing of food wastes
- Explores options for reducing food losses and wastes along the entire food supply chain
Food scientists, food and nutrition researchers, academics, graduate and upper-level undergraduate students, professionals and researchers interested in environmental science and food engineering, technologists, process engineers, waste managers, environmental risk assessors, food chain supervisors, and policy makers
PART I. Food Industry Wastes: Challenges and Prospects
Chapter 1. Definitions, measurements and drivers of food loss and waste
Chapter 2. Effectiveness and efficiency of food waste prevention policies, circular economy and food industry
Chapter 3. Sources, characteristics and treatment of plant-based food wastes
Chapter 4. Sources, characteristics, treatment, and analyses of animal-based food wastes
PART II. Treatment of Solid Food Waste
Chapter 5. Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds
Chapter 6. Valorization of citrus wastes through sustainable extraction processes
Chapter 7. Solid state fermentation of food industry wastes
Chapter 8. Microbial production of butanol from food industry waste
Chapter 9. Inventory of food processing side streams in EU and prospects for biorefinery development
Chapter 10. Valorisation of rice straw for ethylene and jet fuel production: A techno-economic assessment
PART III. Enhanced Bioprocessing of Liquid Food Waste
Chapter 11. Biopolymers produced from food wastes – a case study on biosynthesis of bacterial cellulose from fruit juices
Chapter 12. Fermentation of fruit and vegetable wastes for biobased products
Chapter 13. Biotechnological approach for valorization of whey for value added products
PART IV. Environmental Assessment and Rehabilitation of Wastewater
Chapter 14. Accounting for the environmental impact of food wastes on water resources and climate change
Chapter 15. Application of life cycle assessment to food industry wastes
Chapter 16. Microbial electrochemical production of energy and value-added chemicals from agri-food wastewater
Part V. Stimulating Innovations and Drivers for Prevention of Food Wastes
Chapter 17. The dry chain: Reducing postharvest losses and improving food safety in humid climates
Chapter 18. Market-based tools for reduction of food waste in grocery retail
Chapter 19. Mathematical modelling approach applied to food waste reduction at retailer and consumer levels in food supply chain
Chapter 20. Sharing platform and innovative business models: enablers and barriers in the innovation process
Chapter 21. Management of hospitality food waste and the role of consumer behaviour
Chapter 22. Challenges with food waste management in the food cold chains.
Concluding Remarks and Future Prospects
- No. of pages:
- © Academic Press 2020
- 1st June 2020
- Academic Press
- Paperback ISBN:
Dr Maria Kosseva’s research and teaching expertise is in the field of chemical and bioprocess engineering, solid waste management and environmental biotechnology. She has contributed to several aspects of biochemical engineering, namely, production of vitamin C, immobilization of bacterial cells and their application in food industry and environmental protection. She participated in the development of new technologies and bioreactor design for use of thermophilic populations in aerobic/anaerobic processes. Her higher education degrees are in chemistry and cybernetics from the University of Sofia in 1979, and her PhD was gained from the Bulgarian Academy of Sciences in 1991. After research spells at the Catholic University of Louvain-la-Neuve (Belgium), and the University of Cape Town (RSA), she headed a number of European-funded and industry-related projects at the University of Birmingham (UK), where she also gained a PGCHE teaching diploma in 2004. Maria worked as a Lecturer at the University College Dublin (UCD), Ireland, where established and led the Microbial Engineering Laboratory. At UCD, she acted as a coordinator of the joint Masters’ Programme in Biopharmaceutical Engineering since its launch in 2006. In the past decade she worked as A/Professor in the University of Nottingham Ningbo China. There she established a modern laboratory for undergraduate students studying Biochemical Engineering. Maria has supervised to successful completion more than 10 students for higher degrees. Based on her scientific publications, she has a h-index of 20. Maria is a lead editor of three books: ‘Food Industry Wastes: Assessment and Recuperation of Commodities’ 1st (2013) and 2nd editions (2020), and ‘Science and Technology of Fruit Wine Production’ (2017) published by Academic Press, Elsevier. 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). Maria was awarded numerous international research grants from Japan Society for the Promotion of Science, British Council, Royal Society, Medical Research Council (UK), Foundation of Research and Development (RSA), and Water Research Commission (RSA). Maria is acting as an expert for the European Commission programmes and actions such as IEE, KBBE, and H2020-Marie Sklodowska-Curie. She is a member of the Institution of Chemical Engineers (IChemE), the European Federation of Biotechnology, as well as the International Solid Waste Association.
University of Nottingham Ningbo Campus (UNNC), China
Professor Colin Webb graduated in 1976 as a chemical engineer and added a PhD in biochemical engineering in 1980. He is former Director of the Satake Centre for Grain Process Engineering (SCGPE) at the University of Manchester and was recently Vice-President of IChemE. His research is at the interface between biotechnology and chemical engineering and nowadays is largely directed towards the sustainable bioconversion of agricultural raw materials and the development of integrated biorefinery systems. He has supervised to successful completion, a total of 125 students for higher degrees, including 40 PhDs. Colin is Editor of The Biochemical Engineering Journal and is an editorial board member of several other biotechnology related journals. Amongst his honours and awards are 5 UK government SMART awards, the IChemE Hanson medal (2006) and the IChemE Bioprocessing Prize (2011).In 1999, Colin was honoured as the UK’s first Distinguished
University of Manchester, Manchester, UK