Integrated Waste Management Approaches for Food and Agricultural Byproducts

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. Chapter authors explore the various methods for reducing, reusing, and recycling of waste along with basic and modern environmental practices for food and agricultural waste management.

Other chapters consider the issue of 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.

This valuable book, Integrated Waste Management Approaches for Food and Agricultural Byproducts, provides a host of innovative and integrated waste management techniques for researchers, scientists, policymakers, faculty and students, and others that address the vast problem of food and agricultural waste across the globe.

Tawheed Amin, PhD, is an Assistant Professor-cum-Junior Scientist (Food Science and Technology) in the Division of Food Science and Technology of Kashmir (SKUAST-Kashmir), India. He was previously 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. He has to his credit several national and international papers and popular articles. Dr. Amin earned a PhD in Food Technology from the Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir (SKUAST-K), Shalimar, Srinagar Jammu and Kashmir. His MTech in Food Technology was earned at the Amity University, Noida, Uttar Pradesh, and BTech in Food Technology from the Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir. He is a recipient of two gold medals for being the topper in his programs and has also received the first rank certificate in MTech in Food Technology.

Omar Bashir, PhD, is presently working as an Assistant Professor-cum-Junior Scientist (Food Technology and Nutrition) in the Department of Food Technology and Nutrition, Lovely Professional University, Punjab, India. He did his PhD in Food Technology at the Division of Food Science and Technology at Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu and Kashmir, India. He has published more than 30 original research and review articles in peer- reviewed high-impact journals along with many national and international book chapters and magazine articles. He has attended several national and international conferences and workshops. He has been awarded by Ministry of Food Processing Industries (MOFPI), India, for contributing to the concept of emerging technologies for powdered foods. He also has to his credit editorial board membership for various reputed journals.

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 (SKUAST- K), India. He is currently working on hydroponics technology. 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.

holds bachelor’s and master’s degrees in Food Technology. He is presently a Senior Research Fellow with the Indian Council of Medical Research (ICMR) 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.