Utilization of Food Waste and Byproducts

1. Auflage 2026
ISBN: 978-1-77964-114-4
Verlag: Apple Academic Press Inc.

Buch, Englisch, 404 Seiten, Format (B × H): 156 mm x 234 mm

Large volumes of waste and byproducts are generated across food processing industries, creating major environmental and economic challenges. When managed properly, however, these materials can be converted into valuable resources, reducing disposal costs while supporting more sustainable food production systems. This important and timely resource presents a comprehensive exploration of food industry wastes and practical strategies for their effective use and disposal.

This volume examines waste streams from both plant- and animal-based food industries and discusses their environmental implications, treatment methods, and value-added applications. Covering major sectors such as cereals and pulses, oilseeds, fruits and vegetables, sugarcane, coffee, meat and poultry, spices, and seafood, the book highlights how byproducts from these industries can be processed into useful commercial products.

Special attention is given to biochemical, enzymatic, and microbiological treatment methods, offering practical insight into sustainable waste management and resource recovery. The book also addresses modern approaches to waste valorization that improve industrial efficiency while minimizing environmental impact.

Designed for food scientists, food technologists, researchers, industry professionals, and students, this volume serves as a valuable reference on the utilization of food waste and byproducts—helping industries improve both profitability and environmental responsibility.

Zielgruppe

Academic and Postgraduate

Autoren/Hrsg.

Malik, Mudasir Ahmad

Dash, Kshirod Kumar

Fachgebiete

• Geowissenschaften Umweltwissenschaften Abfallbeseitigung, Abfallentsorgung
• Technische Wissenschaften Umwelttechnik | Umwelttechnologie Abfallwirtschaft, Abfallentsorgung

Inhaltsverzeichnis

Preface Introduction 1. Utilization of Food Wastes and By-Products: An Overview 2. Pulses: Wastes, ByProducts, and Utilization 3. Oilseeds: Wastes, ByProducts and Utilization 4. Vegetables: Wastes, ByProducts, and Utilization 5. Fruits: Wastes, ByProducts, and Utilization 6. Citrus Fruits: Wastes, ByProducts and Utilization 7. Sugarcane: Wastes, ByProducts, and Utilization 8. Brewer’s Spent Grain: Wastes, ByProducts, and Utilization 9. Meat: Wastes, ByProducts, and Utilization 10. Poultry: Wastes, ByProducts, and Utilization 11. Coffee: Wastes, ByProducts, and Utilization 12. Chili: Wastes, ByProducts, and Utilization 13. Aquaculture-Based Wastes, ByProducts, and Their Utilization14. Enzymatic Treatment of Food Processing Wastes 15. Microbiological Treatment of Food Processing Wastes Index

Über Autor(innen)

Mudasir Ahmad Malik, PhD, is Assistant Professor in the Department of Food Processing Technology at Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India. His expertise includes food engineering, food chemistry, cereals and pulses, and fruit and vegetable processing, with his current research focused on food waste utilization and value-added product development.

Kshirod Kumar Dash, PhD, is Professor in the Department of Food Processing Technology at Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India. His research focuses on food process engineering, unit operations, fluid mechanics, and heat and mass transfer. He has published extensively and completed postdoctoral research at Ohio State University, USA.