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What 2016 Brings in The Field of Food Waste Recovery? Teaching Tools, Events & Networking
Today, many food waste recovery projects progress around the world, whereas the publication of several scientific articles, the obtainment of related patents, the organization of congresses and industrial efforts in the field have emerged a wealth of literature.
Special Interest Group 5 (SIG5) of ISEKI Food Association (IFA), which is the biggest network worldwide in the field of food waste recovery, aspires to fill in the gap between academia and industry in the particular field. The group complements three years of operation and has already attracted the attention of the scientific community (recently recommended by EU Food Waste – Good Practices in the category of Awareness, information and education), acting as an umbrella that observes all the research, innovation, commercialization and teaching efforts and leads many of them.
Lifelong learning is often considered to be a normal part of working and personal life, as technological trends are always bringing new challenges in the field of food science. SIG5 is leading efforts for the development of teaching activities in its subject of interest, mainly by volunteering actions. Starting with a webinar series three years ago (accounting 15 lectures with a total of >500 individual scientists from >60 countries), the group contributed to the further development of the “5-Stages Universal Recovery Process” (referred in a review article) to a book that explores in depth the theory and methodologies behind the recovery of high added-value compounds from food wastes. The book was recently recommended by FAO and EU Food Waste – Good Practices, in the category of Research & Innovation.
Heading in 2016, more initiatives are planned with a final purpose of offering integral teaching tools for researchers, academics, students, professionals and industrial partners activated in the field. Therefore, “basic reading” will be enhanced with a chapter entitled “High value-added material recovery from food waste” included in Elsevier Reference Module in Food Science and numerous chapters in more than four forthcoming books of Elsevier Food Science Resources.
In addition, an e-Learning Course will be available in the corresponding platform of IFA within the first months of the year. Participation will only be allowed for IFA members, however, annual membership is very low compared to other organizations. The course will have 20-recorded lectures from 11 experts in the field, whereas quizzes and tests will be provided to allow participants check their gained knowledge after watching teaching material. For the moment, there are not many relevant courses worldwide. Online learning is a great alternative to traditional courses in universities, especially for people who cannot afford the time and money to take real courses. Last but not least, SIG5 is initiating a series of training workshops to provide human interaction and fill in the gap compared to classic classrooms.
Events & Networking
Following the fast growing development of the field, numerous conferences and symposia will be held within 2016. Many events come from organizations that are either not very well acknowledged in the particular field or use their high prestige to organize routinely expensive (for participants) events of low interest. Indeed, it is very difficult to evaluate the quality of these events or identify what are the aims behind their organization, i.e. is it just a conference business?
IFA’s and SIG5 priorities were and always will be to transfer knowledge to the younger generation of food and environmental scientists, students, and PhDs as well as to meet new people and exchange experiences, ideas and plans for the future. This is why we developed the theory and training tools before inviting scientist to our first, low cost, training workshop.
The Food Waste Recovery Workshop is planned one day (5th of July 2016) before the 4rd ISEKI_Food Conference in Vienna (6th to 8th of July). The objective of the workshop is to provide state of the art knowledge, basic theory and critical information in the field, by explaining in details the “Universal Recovery Strategy“, as well as noting the advantages and disadvantages of dominant methodologies applied in downstream processing, from the initial source to the final product. Finally, success stories of real industrial applications and consortiums’ development will be discussed in a round table. The summer is still far away, but the discussion will start much earlier (11th of February) with our online book presentation (free registration here).
About the Book
Food Waste Recovery: Processing Technologies and Industrial Techniques acts as a guide to recover valuable components of food by-products and recycle them inside the food chain, in an economic and sustainable way. The book investigates all the relevant recovery issues and compares different techniques to help you advance your research and develop new applications. Strong coverage of the different technologies is included, while keeping a balance between the characteristics of current conventional and emerging technologies. This is an essential reference for research outcomes. Click here for figures as they relate to the development and recovery strategy.
Key features of the book include:
• Presents a holistic methodology (the so-called “5-Stages Universal Recovery Process”) and a general approach (the so-called “Universal Recovery Strategy”) to ensure optimized management of the available technologies and recapture of different high added-value compounds from any waste source
• Includes characteristics, safety and cost issues of conventional and emerging technologies, the benefits of their application in industry, and commercialized applications of real market products
• Demonstrates all aspects of the recovery process such as preservation of the substrate, yield optimization, preservation of functionality of the target compounds during processing, and more
Visit the Elsevier Store to purchase your copy today. Use discount code “STC215″ at checkout and save up to 30%!
About the Editor
Charis M. Galanakis is a dynamic and interdisciplinary scientist with a fast-expanding work that balances between food and environment, industry and academia. His research targets mainly the separation and recovery of functional macro- and micro-molecules from different food by-products, as well as their implementation as additives in food and other products. He is the research & innovation director of Galanakis Laboratories (Chania, Greece), the co-founder of Phenoliv AB (Lund, Sweden) and the coordinator of Special Interest Group 5 of ISEKI Food Association (Vienna, Austria), which is the biggest network worldwide in the field of Food Waste Recovery. He serves as an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International.
Follow Dr. Galanakis via Twitter – @CharisGalanakis, LinkedIn or ResearchGate.
Meet Dr. Galanakis at the Food Waste Recovery Workshop, join the Food Waste Recovery & Innovation 2020 group on LinkedIn or the Food Waste Recovery Page on Facebook.
Food Science & Nutrition
The field of food science is highly interdisciplinary, spanning areas of chemistry, engineering, biology, and many more. Researchers in these areas achieve fundamental advances in our understanding of agriculture, nutrition, and food-borne illness, and develop new technologies, like food processing methods and packaging material. Against a backdrop of global issues of food supply and regulation, this important work is supported by Elsevier’s catalog of books, eBooks, and journals in food science, considered essential resources for students, instructors, and health professionals worldwide. Learn more about our Food Science and Nutrition books here.