Food Waste Valorization
Emerging Trends, Techno-economic and Environmental Considerations
- 1st Edition - August 6, 2024
- Imprint: Academic Press
- Editors: Olalere Olusegun Abayomi, Gan Chee Yuen, Puranjan Mishra
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 5 9 5 8 - 9
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 5 9 5 9 - 6
Food Waste Valorization: Emerging Trends, Techno-economic and Environmental Considerations covers bioactive extraction, therapeutic properties and environmental concerns related t… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteFood Waste Valorization: Emerging Trends, Techno-economic and Environmental Considerations covers bioactive extraction, therapeutic properties and environmental concerns related to food waste conversion to value-added products, along with advanced technological breakthroughs in the field. The book also provides concepts and theories on several facets of agro-food waste valorization and its by-products, as well as opportunities and challenges. Each chapter contains viewpoints from different fields of research such as Basic Science, Agriculture, Food Science and Engineering, Chemical Engineering, Mechanical Engineering, Environmental Science, and more, with each having a unique approach to food waste valorization as it relates to their field. This is an invaluable resource for research and development professionals in post-harvest processing and renewable energy industries, as well as the academicians.
- Identifies industries and products to make use of food waste
- Discusses technological and environmental impacts of food waste valorization
- Focuses on maximizing food waste utilization with minimum adverse impact
- Provides perspectives from food science, agriculture, engineering, and environmental science
Researchers and industrialists, particularly those who work in postharvest losses, agriculture technologists, research and development (R & D) in industries, as well as young professionals researching on sustainable food waste management. Funding agencies, research organizations, postharvest experts and engineers, especially R&D specialists interested in the optimal management and usage of food-based wastes and by-products. Furthermore, it is appropriate for faculty members and students, future researchers, and fellowships holders from higher education institutions who are interested in educational pursuits in Chemical Engineering, Biotechnology, Food Technology, Civil Engineering, Industrial Engineering, Basic Sciences, and Business Management
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- About the editors
- Section I: Food sustainability, wastage, and management systems
- Chapter 1. Introduction to food waste valorization
- Abstract
- 1.1 The prospect of food waste valorization
- References
- Chapter 2. Food security and environmental sustainability
- Abstract
- 2.1 Introduction
- 2.2 Poverty and hunger
- 2.3 Structural causes of malnutrition
- 2.4 Food insecurity
- 2.5 Conceptual framework of food security
- 2.6 Food security in developing countries
- 2.7 Food security in the developed countries
- 2.8 Food utilization
- 2.9 Food availability
- 2.10 Food security and climate change
- 2.11 Toward food security
- 2.12 Environmental sustainability
- 2.13 Conclusions
- AI disclosure
- References
- Chapter 3. Food waste and sustainable development goals
- Abstract
- 3.1 Introduction
- 3.2 Status of worldwide food supply
- 3.3 Food waste generation worldwide
- 3.4 Sustainable food waste management
- 3.5 Management objectives for sustainability
- 3.6 Conclusion
- References
- Chapter 4. Food waste generation and holistic management in COVID and post-COVID era
- Abstract
- 4.1 Introduction
- 4.2 Understanding food waste
- 4.3 The impact of COVID-19 on food waste
- 4.4 Holistic food waste management
- 4.5 Case studies
- 4.6 Future trends and challenges
- 4.7 Circular economy and sustainable food systems
- 4.8 Challenges of reducing food waste in post-COVID times
- 4.9 Conclusion
- References
- Chapter 5. Socioeconomic concern, environmental impact assessment and feasibility study of up-cycled food waste
- Abstract
- 5.1 Introduction
- 5.2 Sustainability assessments of food waste valorization and management pathways
- 5.3 Use of agricultural food wastes/byproducts and their extracts as additives in food products
- 5.4 Economic estimation of upcycled food waste
- 5.5 Economics of innovation
- 5.6 Food waste, environmental degradation, and climate change
- 5.7 Environmental impact of the default methods of waste management
- 5.8 Economic, social, and environmental impact of food waste valorization techniques
- 5.9 Recent limitations, challenges, and future outlook of upcycled food waste
- References
- Section II: Food wastes valorization into value-added products
- Chapter 6. Food waste to energy: techniques for energy recovery from food waste
- Abstract
- 6.1 Introduction
- 6.2 Composition of food waste
- 6.3 Type of food waste
- 6.4 Food waste pretreatment methods
- 6.5 Type of energy systems
- 6.6 Extraction process of energy from food wastes
- 6.7 Conclusion
- References
- Chapter 7. Food waste utilization for wastewater treatment
- Abstract
- 7.1 Introduction
- 7.2 Overview of traditional wastewater treatment processes
- 7.3 Utilizing food waste for wastewater treatment
- 7.4 Future directions and innovations in the utilization of food waste in wastewater treatment
- 7.5 Conclusion
- References
- Chapter 8. Valorization of food waste and industry-relevant approaches to minimize the food waste
- Abstract
- 8.1 Introduction
- 8.2 Sources, composition, and classification of food waste
- 8.3 Impact of food waste on environment
- 8.4 Different by-products and utilization from food waste
- 8.5 Industry-relevant approaches to reduce food waste
- 8.6 Future prospectus and remarks
- 8.7 Conclusion
- References
- Chapter 9. Enhancing the functional diversity and genomic modification of decomposers to accelerate food waste degradation
- Abstract
- 9.1 Introduction
- 9.2 Environmental Impacts of food waste
- 9.3 Microbial decomposers
- 9.4 Metabolic pathways of microbial decomposition
- 9.5 Functional diversity of decomposer
- 9.6 Methods for assessing the functional diversity of decomposers
- 9.7 Strain improvement through genetic modification
- 9.8 Conclusion
- References
- Chapter 10. Resource recovery from food waste via anaerobic digestion process
- Abstract
- 10.1 Food waste: an overview
- 10.2 Anaerobic digestion: reaction pathways
- 10.3 Hybrid technologies for resource recovery
- 10.4 Constraints and challenges
- 10.5 Conclusions and perspectives
- References
- Chapter 11. Utilization of food waste in composting: a key to sustainable soil fertility and crop productivity
- Abstract
- 11.1 Introduction
- 11.2 Impact of food waste
- 11.3 The process of composting and microbial diversity
- 11.4 Nutritional benefits of compost
- 11.5 Compost utilization as an approach for organic waste management
- 11.6 Physicochemical properties of soil
- 11.7 Economic importance of composting
- 11.8 Conclusion
- References
- Chapter 12. Valorization of food waste into food packaging materials
- Abstract
- 12.1 Introduction
- 12.2 Food waste and by-products
- 12.3 Applications of food waste into food packaging
- 12.4 Conclusion
- References
- Chapter 13. Valorizations of food wastes in infrastructural development and construction industries
- Abstract
- 13.1 Introduction
- 13.2 Food waste generation around the world
- 13.3 Impacts of food waste on sustainability
- 13.4 Definition of valorization and waste valorization
- 13.5 Why valorization of food waste matters
- 13.6 Food waste valorization
- 13.7 Food waste valorization and infrastructure
- 13.8 Valorization techniques for food waste
- 13.9 Sustainable construction materials development using food wastes
- 13.10 Sustainable development goals and construction industry
- 13.11 Concept of circular economy and sustainable construction
- 13.12 Implementation of circular economy in the construction industry
- 13.13 Challenges and adaptation of food waste in construction and infrastructure
- 13.14 Conclusions
- References
- Chapter 14. Catalytic aspects of waste cooking oils for biodiesel production
- Abstract
- 14.1 Natural cooking oils—introduction
- 14.2 Natural oils or essential oils, a myth
- 14.3 Waste cooking oils (WCOs)
- 14.4 Hazardous effects of waste cooking oil
- 14.5 Refining and characterization of waste cooking oils
- 14.6 Pretreatment technologies for waste cooking oils to biodiesel
- 14.7 Catalysts for waste cooking oils conversion into biodiesel
- 14.8 Applications of waste cooking oils
- 14.9 Future prospective
- References
- Chapter 15. Valorization of food-based wastes into hydrophobic bioplastics
- Abstract
- 15.1 Introduction
- 15.2 Sources and composition of biopolymers from food waste
- 15.3 Bioplastics and plasticizer
- 15.4 Mechanisms affecting biodegradability
- 15.5 Application of bioplastics produced from food waste
- 15.6 Conclusion
- References
- Chapter 16. Abattoir waste valorization: potential utilization of by-products into value-added chains
- Abstract
- 16.1 Introduction
- 16.2 Abattoir wastes composition
- 16.3 Appraisal of the abattoir by-products utilization
- 16.4 Prospects of abattoir wastes valorization for value-added chains
- References
- Further reading
- Section III: Techno-economic and life-cycle assessment in food waste valorization
- Chapter 17. Process design, modeling, and technology integration for maximizing efficiency in food valorizations
- Abstract
- 17.1 Introduction
- 17.2 Process integration and technology improvement in food valorization
- 17.3 Process design and modeling in food valorization
- 17.4 Machine learning
- 17.5 Process model simulations
- 17.6 Future perspective and recommendation
- 17.7 Conclusions
- References
- Chapter 18. Techno-economic and life-cycle assessment of food wastes valorization
- Abstract
- 18.1 Introduction
- 18.2 Food waste handling in Malaysia
- 18.3 Food waste valorization—biogas production
- 18.4 Food waste valorization—bioethanol production
- 18.5 Food waste valorization—animal feed
- 18.6 Food waste valorization—biocompost and biofertilizer production
- 18.7 Conclusions
- References
- Chapter 19. Emerging perspectives on food waste valorization encompassing business and financial models
- Abstract
- 19.1 Introduction
- 19.2 Challenges of food waste management
- 19.3 Perspectives impacting nutritional, environmental, and economical values of food waste
- 19.4 Food waste management
- 19.5 Novel approaches of food waste valorization
- 19.6 Business models of food waste valorization
- 19.7 Limitations and future perspectives
- 19.8 Conclusion
- References
- Index
- Edition: 1
- Published: August 6, 2024
- Imprint: Academic Press
- No. of pages: 360
- Language: English
- Paperback ISBN: 9780443159589
- eBook ISBN: 9780443159596
OA
Olalere Olusegun Abayomi
Dr. Olalere Olusegun Abayomi is an experienced researcher with demonstrated multidisciplinary expertise in Chemical Engineering Science, Food Biotechnology, Nutraceuticals Processing and Analytical Chemistry. He finished his PhD from the University Malaysia Pahang with a specialization in Chemical and Natural Resources Engineering. Before that he obtained his master’s degree in Industrial and Production Engineering from the University of Ibadan, Nigeria. Dr Olalere had his first degree in Chemical Engineering from the Ladoke Akintola University of Technology, Ogbomoso, Nigeria. He has authored over 60 research articles in Scopus and Web of Science and has been cited more than 1000 times.
He currently works as a visiting researcher at the Innovation Incubator University (I2U), Universiti Sains Malaysia, Malaysia. He is an active reviewer for many journals, and is presently an Associate Editor at the Jundishapur Journal of Natural Pharmaceutical Products.
Affiliations and expertise
Lecturer in Chemical Engineering, Department of Chemical Engineering, University of Greenwich, Chartham Maritime, UKGY
Gan Chee Yuen
Assoc. Prof. Dr Gan Chee Yuen is an academic staff of the Analytical Biochemistry Research Centre (ABrC) in Universiti Sains Malaysia. He is also a deputy director for the department. His research is specializing in bioactive peptides/polysaccharides which are extracted from various agricultural sources using enzyme technology. He managed to publish almost a hundred journals and was actively involved as a reviewer (over 300 articles). His works have been cited more than 2500 times. In addition, he is also professionally recognized as a science consultant.
Affiliations and expertise
Associate Professor of the Analytical Biochemistry Research Centre (ABrC) in Universiti Sains Malaysia, University Innovation Incubator Building, MalaysiaRead Food Waste Valorization on ScienceDirect