Food wastage has become a major problem with about one third of all food produced for human consumption going to waste, leading to major socioeconomic and environmental consequences in an increasingly resource-constrained world. This volume embraces integrated management as a solution to food and agricultural wastage. It presents methods to lessen, reuse, recycle, and manage wastage by merging and employing a variety of suitable methods, equipment, and organizational plans.
The volume begins with a global overview of the characterization of food and agricultural wastes. It then delves into using food processing applications that use byproducts as sources of valuable bioenergy and recoverable products. It explores methods for reducing, reusing, and recycling waste along with basic and modern environmental practices for food and agricultural waste management. Chapters discuss food waste management in conjunction with enhancing food security and sustainability and management strategies that offset the impact of food and agricultural wastes on the environment. Finally, the book looks at the challenges and opportunities that are associated with food and agricultural waste management across the globe.
About the Author: Tawheed Amin, PhD, is an Assistant Professor-cum-Junior Scientist (Food Science and Technology) in the Division of Food Science and Technology of Kashmir, India. He was formerly a Food Safety Officer in the Drug and Food Control Organization, Government of Jammu & Kashmir. He has attended and presented at several national and international conferences, symposiums, and workshops and has presented posters. He has to his credit several national and international papers and popular articles.
Omar Bashir, PhD, is an Assistant Professor-cum-Junior Scientist in the Department of Food Technology and Nutrition, Lovely Professional University, Punjab, India. He has published more than 30 research and review articles and many book chapters and magazine articles. He was honored by the Ministry of Food Processing Industries (MOFPI), India, for contributing to the concept of emerging technologies for powdered foods.
Shakeel Ahmad Bhat is a PhD scholar in agricultural engineering (soil and water engineering) at the College of Agricultural Engineering at Sher-e-Kashmir University of Agricultural Sciences and Technology, India. He is an author of more than 15 scientific articles and five book chapters. He has presented and participated in numerous state, national, and international conferences, seminars, and workshops. He is also a reviewer for various international journals and holds life-time memberships in various international organizations.
Muneeb Ahmad Malik is presently a Senior Research Fellow with the Indian Council of Medical Research and is pursuing a PhD in the Department of Food Technology, Jamia Hamdard University, New Delhi, India. He has published several peer-reviewed articles in the area of probiotics and vitamin D deficiency. His current research area involves studies related to vitamin D deficiency and exploration of vegan sources of vitamin D.
