Aquatic Waste Valorization
Innovative Approaches and Sustainable Strategies
- 1st Edition - March 1, 2026
- Editors: Piyush Kashyap, Tanmay Sarkar, Sajid Maqsood
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 4 4 0 2 7 - 4
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 4 4 0 2 8 - 1
“Aquatic Waste Valorization: Innovative Approaches and Sustainable Strategies,” is a comprehensive guide for researchers and practitioners in the fields of food and environment… Read more
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“Aquatic Waste Valorization: Innovative Approaches and Sustainable Strategies,” is a comprehensive guide for researchers and practitioners in the fields of food and environmental sciences, focusing on the critical intersection of waste management and sustainability within the aquatic food industry. Divided into five sections, this book explores the multifaceted dimensions of aquatic food industry waste, from its chemical composition and economic implications to a thorough introduction of valorization techniques for the use in functional food products and nutraceuticals. “Aquatic Waste Valorization: Innovative Approaches and Sustainable Strategies,” explores emerging methodologies—including physical, chemical, and enzymatic processes—as well as approaches such as microbial conversion and nanotechnology, all aimed at transforming waste into valuable resources. The book also 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, the book not only addresses the pressing issue of waste management but also presents innovative strategies to bolster both environmental and economic sustainability. Concluding sections examine the global policies and regulations shaping the future of aquatic waste valorization.
• 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 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
• Provides information on how aquatic industry waste affects marine ecosystems, biodiversity, and climate change
• Highlights 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
Researchers in food and environmental sciences with a focus on waste management, sustainability, product development, marine ecosystems, and resource recovery in the aquatic food industries
Section 1: Introduction to Aquatic Food Industry Waste
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
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
- Edition: 1
- Published: March 1, 2026
- Language: English
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.
Affiliations and expertise
Lovely Professional University, Phagwara, PunjabTS
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.
Affiliations and expertise
Lecturer, Government of West Bengal, IndiaSM
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 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.
Affiliations and expertise
Professor, Department of Food Science, College of Agriculture and Veterinary Medicine, UAEU