Sustainable Food Waste Management: Concepts and Innovations

ISBN-13: 9789811589669 / Angielski / Twarda / 2021 / 413 str.

Monika Thakur; V. K. Modi; Renu Khedkar

Spis treści

SECTION – I: Food industry waste: introduction, standards and management 

1

Sustainable food waste management: a review

 

2

Environmental Standards & Regulations for waste management in food industries

 

3

Characterization and treatment of waste from food processing industries

4

Advances in waste water treatment in food processing industries

 

SECTION – II: Utilization of waste from food processing industries

5

Novel approaches for value addition from by-products of fruits and vegetable industry

6

Phytochemicals from the Fruits and Vegetable Waste: holistic and sustainable approach

 

7

Peels & peel extracts: a review

 

8

Utilization of dairy processing waste industries

 

9

Potential value addition from cereal and pulse processed by-products: a review

10

Waste from oil-seed industry: a sustainable approach

 

11

Wealth from meat industry by-products and waste: a review

 

12

Post-Harvest Management of Climacteric Fruits in India: the promising road map for future

13

Agricultural waste produce: utilization and management

14

Bio-based packaging from Food Industry waste

 

15

Emerging opportunities for Valorization of Dairy by-products 

16

Advances in Sugarcane Industry: by-products valorization

 

SECTION – III:  Sustainable Food waste management technologies

17

Microbial bioremediation: a sustainable tool for food industry waste management

18

Bioremediation of Food industry waste with fungi: concepts and innovations

19

Recovery of bio-active components from food industry waste

20

Food processing waste to Biofuel: a sustainable approach

O autorze

Dr. Monika Thakur is an Assistant Professor at the Amity Institute of Food Technology since 2009. She was awarded Ph.D. in 2006 by Himachal Pradesh University. She is Double Gold medalist (M.Sc & M.Phil) and received several prestigious awards as Post Graduate studies Himachal Pradesh (2004); Himalayan Research Scholar Association (2007); Wiley Research Academy (2017) and Young Scientist Award, IITT 2020. She has also worked on various research projects as SRF, and JRF at Himachal Pradesh University. Her area of expertise is Plant Sciences, Mycology, Functional foods & Nutraceuticals.  Apart from her teaching assignments, she has been involved in various research and extension activities. She has guided more than 22 Dissertations and 2 students have completed Ph.D. under her guidance. She is a member of editorial board and reviewer in Journals of national and international repute.  She has done two Industrial consultancy and currently one DST sanctioned project is running. She has published more than 40 research publications, 1 patent, 20 book chapters, 5 books, 01 compendium and presented more than 35 papers. She has also organized various Training programme, Faculty Development programmes, National conferences and national seminar. She has completed certificate course in Food Safety Management systems ISO: 22000:2004. She is also a certified Food Safety Trainer for the FoSTaC (Food Safety Training & Certification) programme conducted by FSSAI, GoI.

 Prof. V K Modi is the Head of Institute at Amity Institute of Food Technology, Amity University, Noida. He joined Amity Institute of Food Technology after his superannuation as Chief Scientist and Professor AcSIR from CSIR-Central Food Technological Research Institute, Mysore. He graduated from Punjab Agricultural University, Ludhiana with a degree in Food Science and Technology. He joined the CSIR-Central Food Technological Research Institute, Mysore in 1987 and spent the next 30 years working in the area of Food Science and Technology. He was awarded a Post Doctorate UNU fellowship to carry out research work on flavour at the University of Nottingham, UK, University of Reading, UK, and Queen’s University of Belfast, Northern Ireland. He has received several prestigious national awards such as Fellow of AFST-2013 by the Association of Food Scientists and Technologists India (AIFT), Laljee Godhoo Smarak Nidhi Award (2011) by the AIFT, and Best Technology Award by the CSIR- CFTRI. Dr Modi has published more than 100 articles in national and international journals, holds 13 granted patents, and has developed 33 technologies, which have since been licensed to more than 130 entrepreneurs for successfulcommercialization.

 Dr. Renu Deepak is  an M. Tech. and Ph.D. in  Food Technology. She is an Assistant Professor at Amity Institute of Food Technology since 2008. She was awarded Ph.D. for her research on “Development of process technologies and shelf life studies on traditional food adjuncts native to Central India”. Her research areas are traditional foods, food engineering  and  food packaging. She has more than 12 years of experience in teaching and industry.  She has published 7 research papers in reputed journals, 5 book chapters and 35 papers presented in conferences. She has guided 7 M.Tech. projects and 8 M.Sc. dissertations and is guiding two Ph.D. scholars at present.  She has completed certificate course in Food Safety Management systems ISO: 22000:2004. She is also a certified Food Safety Trainer for the FoSTaC (Food Safety Training & Certification)  programme  conducted by FSSAI, GoI.

Dr. Karuna graduated in Home Science Honors in Foods and Nutrition from Vanasthali Vidyapeeth , Rajasthan in 1995.  Subsequently she passed her M.Sc. Foods and Nutrition with gold medal from Vanasthali Vidhyapeeth in 1997. She started her career at GDMG (PG) college as lecturer Foods and Nutrition 2000. She has done her PhD from CCS university in 2008. She joined Amity Institute of Food Technology in 2011. She is Certified Food Safety Management System Professional, Training conducted by British Standard Institute in 2013. She has a teaching experience of more than 16 years. She has supervised dissertations, major projects, Summer trainings, internships, seminar, term paper for M.Sc. Foods and Nutrition, M. Tech. (Food. Tech.)  and B. Tech (Food. Tech.) students. She is a supervisor for 6 PhD scholars. She has more than 35 publications National and International journals and 20 paper presentations in conferences, 8 book chapters, 01 patents (filed). She is a member of the Editorial Board and reviewer of various reputed journals. She has been engaged in various industrial projects and an active member in organizing Faculty Development programmes and national seminar.

                                                                                                                                 

Blurb

​This book discusses one of the biggest challenges of the food industry, which is waste management. Food industries generate high amounts of waste, both solid and liquid, resulting from the production, processing and consumption of food. Stringent environmental legislators have made the task of waste management more challenging. Through the three sections of this book, the readers are introduced to the different types of wastes generated, utilization of waste through food processing industry and sustainable waste management technologies. The different chapters describe how the biomass and the valuable nutrients from food industry wastes could be used to develop value-added products. The book reiterates that food wastes and their by-products are an excellent source of sugars, minerals, dietary fiber, organic acids, bio active compounds such as polyphenols, carotenoids and phytochemicals etc.

This book is an excellent resource for industry experts, researchers and students in the field of food science, food processing and food waste management.