Food Industry Wastes

Food Industry Wastes: Assessment and Recuperation of Commodities, Second Edition presents a multidisciplinary view of the latest scientific and economic approaches to food waste management, novel technologies and treatment, their evaluation and assessment. It evaluates and synthesizes knowledge in the areas of food waste management, processing technologies, environmental assessment, and wastewater cleaning. Containing numerous case studies, this book presents food waste valorization via emerging chemical, physical, and biological methods developed for treatment and product recovery.

This new edition addresses not only recycling trends but also innovative strategies for food waste prevention. The economic assessments of food waste prevention efforts in different countries are also explored. This book illustrates the emerging environmental technologies that are suitable for the development of both sustainability of the food systems and a sustainable economy. So, this volume is a valuable resource for students and professionals including food scientists, bio/process engineers, waste managers, environmental scientists, policymakers, and food chain supervisors.

• Provides guidance on current regulations for food process waste and disposal practices
• Highlights novel developments needed in policy making for the reduction of food waste
• Raises awareness of the sustainable food waste management techniques and their appraisal through Life Cycle Assessment
• Explores options for reducing food loss and waste 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

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

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

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

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 behavior

Chapter 22. Challenges with food waste management in the food cold chains.