Utilization of Food Waste and Byproducts

In the food processing industries, large quantities of wastes and byproducts are generated, which have strong negative consequences for the environment. Proper utilization of these wastes and byproducts, however, could convert these byproducts and wastes in a valuable products, help to reduce food waste disposal costs, and help to mitigate environmental problems. This new volume, Utilization of Food Waste and Byproducts, explores a wide range of byproducts that can be produced from food industry wastes and also covers for proper utilization and disposal of food waste.

The book discusses the different sources of waste from both plants and animal sources along with treatment methods for their proper disposal, their implications on the environment, and methods used to convert these by products and wastes into valuable products.

The volume covers almost all the major food processing industry categories, including cereals and pulses, oilseeds, fruits and vegetables, sugarcane, coffee, meat and poultry, spices, seafoods, and more, discussing the waste disposal methods and byproducts that can be made from those wastes. The biochemical, enzymatic, and microbiological treatments of food processing wastes are also discussed.

This volume is a valuable and comprehensive guide for food industry professionals on the proper utilization of byproducts and wastes, benefiting both their bottom line as well as the environment.