Food Industry Wastes Assessment and Recuperation of Commodities

Food Industry Wastes, 1st Edition
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 industry

Chapter 2. Sources, characterization and composition of the food wastes


Chapter 3. Development of green production strategies


III. 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 digestion


IV. 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 wastewater


V. 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 technology


VI. 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 consumer


VII. Concluding Remarks and Future Prospects