Aquatic Waste Valorization
Innovative Approaches and Sustainable Strategies
- 1st Edition - February 3, 2026
- Latest edition
- Editors: Piyush Kashyap, Tanmay Sarkar, Sajid Maqsood
- Language: English
Aquatic Waste Valorization: Innovative Approaches and Sustainable Strategies is a comprehensive guide for researchers and practitioners in food and environmental sciences, focusi… Read more
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Description
Description
In addition, it discusses the recovery of valuable components such as proteins, lipids, and bioactive compounds, highlighting their applications across various industries, including biofuels, bioplastics, and functional food ingredients. Through practical applications, it not only addresses the pressing issue of waste management but also presents innovative strategies to bolster both environmental and economic sustainability. Concluding sections examine global policies and regulations shaping the future of aquatic waste valorization.
Key features
Key features
- Explores the latest methods in aquatic waste valorization, including bioprocessing, biotechnology, and circular economy strategies
- Provides information on how aquatic industry waste affects marine ecosystems, biodiversity, and climate change
- Highlights the recovery of valuable aquatic waste components such as lipids, proteins, and bioactive peptides for functional food and nutraceutical use
- Offers solutions for implementing sustainable practices that minimize waste generation, optimize resource use, and reduce environmental impact
Readership
Readership
Table of contents
Table of contents
1. Overview of Aquatic Food Industry Waste
2. Chemical composition and properties of Aquatic Food Industry Waste
3. Economic Implications and Market Trends
Section 2: Fundamentals of Valorization Techniques
4. Physical Processes
5. Chemical Processes
6. Enzymatic Processes
7. Genetic and Metabolic Engineering for aquatic Waste Valorization
8. Microbial Conversion Methods
9. Nanotechnology and Closed-Loop Systems in the Aquatic Food Industry
Section 3: Recovery of Valuable Components
10. Protein, Lipids and Bioactive Peptides
11. Chitin and chitosan
12. Collagen and Gelatin
13. Enzymes, Vitamins and Minerals
14. Other Bioactive Compounds
Section 4: Product Applications and Functionalities
15. Biofuels and Bioplastics
16. Industrial Colloids and Cosmeceuticals
17. Applications of Recovered Components in Various Industries
18. Functional Food Ingredients and Nutraceutical Uses
19. Industrial Applications: Bioplastics, Cosmetics, and Textiles
Section 5: Environmental and Economic Sustainability
20. Environmental Benefits of aquatic Waste Valorization
21. Economic Viability and Market Opportunities in Aquatic Waste Valorization
22. Global Policies and Regulations in Aquatic Waste Valorization: Standards, Challenges, and Opportunities
Product details
Product details
- Edition: 1
- Latest edition
- Published: February 3, 2026
- Language: English
About the editors
About the editors
PK
Piyush Kashyap
Dr. Piyush Kashyap obtained his doctorate in Food Engineering and Technology from Sant Longowal Institute of Engineering and Technology. He currently holds the position of Assistant Professor in Lovely Professional University, Punjab, India. He has more than 25 publications in peer-reviewed journals (SCI/SCIE) and has 6 book chapters in various international publishers. He is also in the editorial board member of Journal of Food Biochemsitry. His research area focuses on valorization of food waste, Polyphenol extraction and encapsulation and Food Proteins.
TS
Tanmay Sarkar
Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.
SM
Sajid Maqsood
Sajid Maqsood is a Professor at the Department of Food Science - College of Agriculture and Veterinary Medicine, UAEU. His research is dedicated and aligned exclusively with the UAE's food and nutritional needs. He has established an innovative research program at the UAEU that focuses on bioactive molecules in camel milk and dates. Additionally, he is working on a circular economy of food wastes and by-products generated during the UAE's agricultural practices and food processing phases. He is also working food wastes and by-products valorization generated at farm and industry level in UAE and utilization into food fortification, and biodegradable packaging . He has done intensive research on alternative proteins (plant-based proteins, meat analogues etc) and sustainable means of food processing. He has recently started integrating AI and ML in his research, with the intent to make food processing and product development sustainable. He is leading an active research group in Food Science Department of UAE University with multidisciplinary collaboration within UAE and abroad. He has published more than 200 publications in highly reputed journals (mostly Q1 ranked) and was listed amongst the top 2% ranked highly cited scientists by Stanford University based study.