Valorisation of Food Waste

This book explores innovative strategies for repurposing food waste, focusing on process and product design. It highlights diverse food waste sources like expiring materials and often overlooked resources, offering a comprehensive evaluation of technologies, methods, and sustainable solutions to address the global challenge of food waste.

This book explores innovative strategies for repurposing food waste, with a strong focus on process and product design. It highlights diverse food waste sources, including expiring materials and often overlooked resources, offering a comprehensive evaluation of technologies, methods, and sustainable solutions to address the global challenge of food waste.

Key Features:

• Offers guidelines and a food waste valorisation framework
• Presents unique pathways for valorising food waste and expired food
• Delves into principles and strategies for food waste valorisation, transforming food waste into building and construction materials, upcycling food waste, and extracting bioactive compounds from expired sources
• Explores converting food waste into biochar, biofuel, and maximising biogas production, as well as utilising bioconversion technology with Black Soldier Fly larvae and integrating the water-energy-food nexus

• Each chapter includes exercises and case studies to enhance understanding and practical application This text is aimed at academics, engineers, technologists, and researchers in the food, pharmaceutical, and chemical industries.

  Autorentext

  Chien Hwa Chong is Associate Professor in the Department of Chemical and Environmental Engineering at the University of Nottingham Malaysia. He is a Professional Engineer registered with the Board of Engineers Malaysia, a Chartered Member of IChemE, and a Chartered Engineer registered with the Engineering Council (UK). Additionally, he holds the titles of International Professional Engineer, IntPE (Malaysia), APEC Engineer, Fellow of the Institution of Engineers Malaysia (FIEM), and Fellow of the Higher Education Academy (FHEA). He is expert in the field of drying of biomaterials, 3D printing technology, wastewater treatment, and engineering education. Dr. Chong has made significant contributions to the field, including the publication of his book, Drying and Valorisation of Food Processing Waste.

  Inhalt

  Chapter 1 Principles and guidance for food waste valorisation: challenges, limitations, risk, and barriers to adoption

Chien Hwa Chong

Chapter 2 Valorisation of food waste into building and construction materials

Wan Thing Hong, Chui Kim Ng and Olufemi Adebayo Johnson

Chapter 3 Fortification of meat based products with up cycled fruit and vegetables waste

Nesa Dibagar, Adam Figiel and Moslem Namjoo

Chapter 4 Valorisation of food waste into bioactive compounds

Haripriya Ravikumar, Lee Hong Tee,Yin Hui Chow, Soorya Haridas, Athira Mundassery and Janci Rani Ramaswamy

Chapter 5 Valorise food waste into biochar

Aan Mohammad Nusrat Aman and Anurita Selvarajoo

Chapter 6 Bioconversion of food waste into value added products via black soldier fly larvae (BSFL)

Teck Ann Yeow, Malvin Ma, Yuana Elly Agustin, Said Ismail Amer Aref Yaser, Jocelyn Jean Yi Lim, Man Kei Wong, Yew Woh Hui, Norazira Abdu Rahman, Swee Tiam Tan and Jian Ping Tan

Chapter 7 Valorisation of food waste into liquid biofuel

Gelyn L. Bongabong, Isaac Jerome C. Dela Cruz and Don Nelson C. Potato

Chapter 8 Maximising biogas production from different food waste categories through anaerobic digestion

Collen Yang, Ryan Zhe Hse Soh and Yi Jing Chan

Chapter 9 Synergies in the Water-Energy-Food Nexus: transforming challenges into opportunities for food waste valorisation

César Ramirez Marquez, Alma Yunuen RayäTapia, Xate Geraldine Sanchez Zarco, Brenda Cansino Loeza and José María Ponce-Ortega