Full Description
Food and Agro-Industrial Wastes: Sustainable Impacts, Transformation and Added Value of By-Products offers an in-depth look at the potential of recycling food and agro-industrial waste into valuable products. This book presents the concept of sustainable development through responsible consumption and production, and introduces practical methods to transform waste into new, value-added products. It delves into various industries, such as meat, dairy, and crop processing, highlighting the ways in which residues like leaves, stems, and husks can be repurposed. Moreover, the book explores the valorization and safety of fruit and vegetable waste, including peels and skins, to enhance food products.
Real-life case studies showcase how bioactive compounds, nutraceuticals, and other bio-based enzymes can be derived from waste, providing insights into innovative food product development. This comprehensive guide is an essential resource for anyone interested in sustainable waste management and the creation of functional, eco-friendly products. Globally, it is estimated 1.3 billion tons of food, valued at $1 trillion is wasted a year, according to the United Nations and the Food and Agriculture Organization. (FAO) In addition, billions of tons of agro-industrial waste from agriculture and food processing activities are generated yearly, putting a strain on natural resources, and negatively effecting the environment.
Contents
UNIT-I: INTRODUCTION TO THE FUNDAMENTALS
1. Introduction to Food and Agro-Industrial Wastes
2. Food and Agro-Industrial Wastes - Its Impact on Environment
3. Food and Agro-Industrial Wastes - Greenhouse Gas Emissions and Climate Change
4. Food and Agro-Industrial Wastes - Impact on Hunger, and Global Food Security
5. Valorization of Food and Agro-Industrial Wastes - Sustainable Development through Responsible Consumption and Production
UNIT-II: VALORIZATION METHODS FOR FOOD AND AGRO-INDUSTRIAL WASTE
6. Valorization of Food and Agro-Industrial Wastes - Bioprocessing Methods
7. Valorization of Food and Agro-Industrial Wastes - Chemical Transformation
8. Valorization of Food and Agro-Industrial Wastes - Biological Transformation
9. Valorization of Food and Agro-Industrial Wastes - Synthesis and Purification
10. Safety chapter to be included per editors Safety of food waste valorization
UNIT-III: VALUE ADDED PRODUCTS FROM FOOD AND AGRO-INDUSTRIAL WASTES
11. Valuable Biomaterials from Food and Agro-Industrial Wastes
12. Bio-refinery Products from Food and Agro-Industrial Wastes
13. Biofuels from Food and Agro-Industrial Wastes
14. Platform Chemicals from Food and Agro-Industrial Wastes
15. Bioactive Compounds from Food and Agro-Industrial Wastes
16. Biopolymers from Food and Agro-Industrial Wastes
17. Bio-Based Enzymes from Food and Agro-Industrial Wastes
18. Bio-Based Fertilizers from Food and Agro-Industrial Wastes
19. Green Energy from Food and Agro-Industrial Wastes
20. Nutraceuticals and Functional Food from Food and Agro-Industrial Wastes
21. Food Waste Management and its Circular Economy
22. Food Waste and Biotechnological Developments/Innovations
UNIT-IV: VALORIZATION OF FOOD AND AGRO-INDUSTRIAL WASTES APPLICATIONS AND CASE STUDIES
23. Case Study on Bioactive Compounds derived from Food Wastes
24. Case Study on Bio-Based Enzymes derived from Food and Agro-Industrial Wastes
25. Case Study on Nutraceuticals and Functional Food derived from and Agro-Industrial Food Wastes
26. Case Study on Bio-Based Fertilizers derived from Food and Agro-Industrial Wastes
27. Case Study on Bio-refinery Products derived from Food and Agro-Industrial Wastes
28. Case Study on Platform Chemicals derived from Food and Agro-Industrial Wastes
29. Case Study on Biopolymers derived from Food and Agro-Industrial Wastes
30. Case Study on Biofuels derived from Food and Agro-Industrial Wastes
