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Sustainable Solutions for Food Waste
ISBN/GTIN

Sustainable Solutions for Food Waste

From Recovery to Resource Efficiency
BookPaperback
Ranking41909inGesundheit
CHF262.00

Description

Sustainable Solutions for Food Waste: From Recovery to Resource Efficiency is a comprehensive guide that explores the magnitude, causes, and environmental impacts of food waste. This book offers practical strategies and innovative technologies for reducing food waste and transforming it into valuable resources. With contributions from leading experts in the field hailing from around the world, the book offers a unique perspective on the utilization of food waste in various industries, including grape and winery, fruit juice, olive oil, tea and coffee, dairy, and tropical fruits. Organized into four sections, Sustainable Solutions for Food Waste: From Recovery to Resource Efficiency, comprehensively cover the issue of food waste and sustainability. Section 1 provides an overview of the problem of food waste and the importance of reducing it sustainably, Section 2 focuses on the utilization of waste generated by specific industries, including grape and winery, fruit juice, olive and olive oil, tea and coffee, brewery, dairy, and citrus, Section 3 explores the utilization of waste generated by plant-based industries, including tropical fruit, vegetable, soy, tuberous plant, rice, and hard-shell fruit and section 4 discusses advanced applications of food waste and resource efficiency, including the utilization of bioactive compounds, waste generated by the aromatic and medicinal plant industry, innovative technologies for food waste recovery, and sustainable business models for food waste reduction.
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Details

ISBN/GTIN978-0-443-23959-5
Product TypeBook
BindingPaperback
Publication countryUnited States
Publishing date01/07/2025
LanguageEnglish
SizeWidth 152 mm, Height 229 mm
Article no.51868947
CatalogsBuchzentrum
Data source no.47291153
Product groupGesundheit
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Author

Dr. Amit K. Jaiswal is a lecturer at Technological University Dublin (TU Dublin)-City Campus, Ireland, where he teaches undergraduate and postgraduate courses in food engineering, food processing technology, and industrial biotechnology in the School of Food Science and Environmental Health. He also serves as the chair of the MSc program in Sustainable Food Safety Management at TU Dublin-City Campus. Dr. Jaiswal earned an MSc degree from Jiwaji University in India in 2005, a PhD in Food Technology from TU Dublin in Ireland in 2012, and an MBA in 2015.

His research focuses on valorisation of lignocellulosic biomass into biofuels, biomaterials, and biochemicals through innovative process development and techno-economic analysis. He also studies novel food processing technologies for extracting functional and nutritional ingredients from natural resources and is involved in the development of biodegradable and compostable materials for packaging.

Dr. Akdemir Evrendilek is affiliated with Bolu Abant Izzet Baysal University Faculty of Engineering Department of Food Engineering as a full-time professor. She received her BSc degree from Ankara University (Turkey) and MSc and PhD degrees from The Ohio State University (Columbus, Ohio, USA).

Her area of expertise includes novel food processing technologies including pulsed electric fields (PEF), high hydrostatic pressure processing (HHP), UV processing, ultrasonication, ozone application and hurdle approaches. Her recent studies include process development, process design and effect of novel processing technologies and food quality, food safety, bio-accessibility and bioavailability of food components and food industry waste valorisation via novel processing technologies. She teaches food processing technologies, novel food processing technologies, food microbiology, instrumental food analyses at undergraduate and graduate levels.

She has co-authored more than 60 peer-reviewed scientific papers, book chapters and presentations at national and international conferences and holds several national patents and one EU patent. She is also an editorial member of several scientific journals including Food Engineering Reviews and Journal of Nutrition and Food Sciences.