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Food Waste Recovery Book Presentations & Authors’ Team Acknowledgments
After its launching six months ago, the Food Waste Recovery book is continuously raising interest among researchers, academics, students, professionals and industrial partners active in the field. Indeed, thousands’ of colleagues have already joined our Linkedin and Facebook communities, participate in our open forums, discuss their needs, make questions, refer their case scenarios, indicate their problems and finally look for solutions and consulting in our interactive Food Waste Recovery (FWR) Group.
Book Presentations & Key Events
Trying to catch up with colleagues, meet our audience as well as explain in details the key features and hints of the book, numerous presentations, lectures and relevant events have been organized within 2016. On February 11th, online book presentation was organized by ISEKI Food Association (IFA) watched live by hundreds of colleagues around the world. A recording of this book presentation can be viewed in the following video:
Further information will be presented in the following speeches:
- “Innovation barriers and industrial implementation of food waste recovery” SusValueFood seminar, Oslo (Norway), 5th of April 2016
- “Challenges and opportunities of the agri-food sector: the second life of wastes”, Workshop on Food Safety and Food Security (COST Event), Dubrovnik (Croatia), 12th of April 2016
- More events are coming to Campden (UK), Porto (Portugal) and other places. Follow events here.
A 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.
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%!
Authors’ Team Acknowledgments
All these activities are organized by the FWR Group and volunteering actions of experts in the field. Therefore, I would like to take this opportunity to thank all group members and authors’ team for their fruitful collaboration and high quality work in bringing together different topics and technologies in an integral and comprehensive text.
About the Authors
Adem Gharsallaoui (co-authoring Chapter 8, Conventional product formulation) is an associate professor at the University Lyon 1. He teaches physical chemistry of foods, rheology, food process engineering, and biochemistry. In research, he works on encapsulation and release control of active molecules, in particular molecules that have antimicrobial activity. He is member of the research team BIODYMIA (BIOingénierie et DYnamique Microbienne aux Interfaces Alimentaires) that works on food preservation by biological tools (metabolites produced by microorganisms, lactic acid bacteria, essential oils …). He runs a specialized Master in Food Engineering and supervises several PhD students. Follow Dr Adem Gharsallaoui via ResearchGate.
Alfredo Cassano (co-authoring Chapter 4, Conventional Macroscopic Pretreatment and Chapter 5, Conventional Macro- and Micromolecules Separation) has a permanent position as Researcher at the Institute on Membrane Technology of the National Research Council of Italy, ITM-CNR, since 2000.
He has a long experience in the field of membrane science and technology with research expertise including pressure-driven membrane processes, membrane contactors and integrated membrane operations mainly applied to wastewater treatments and agro-food productions. He is working on the separation and purification of high added value compounds from agro-food by-products, removal of undesirable compounds from industrial wastewaters, improvement of the quality in agro-food productions, clarification and concentration of fruit juices, milk and wine, water purification.
He is involved as scientific responsible or main investigator in different national projects with both Italian Ministry of Education, University & Research and private companies and international projects funded by EU. He has attended many national and international conferences on membranes with both oral and poster presentations. He has also presented, as invited speaker, lectures at courses on membrane operations.
Alfredo Cassano is member of Editorial board of scientific Journals and co-author of four books, more than 65 peer-review scientific papers published in international journals and more than 20 book chapters. He is also co-author of two national patents on membrane science and technology.
Anne Maria Mullen (co-authoring Chapter 2) is overseeing the research programme for recovery of value from meat by-product and waste streams at Teagasc Food Research Centre in Dublin, Ireland. She is currently co-ordinating a large nationally funded multidisciplinary project addressing this topic (www.revalueprotein.com). Her research interests also address issues relating to various aspects of meat processing (post slaughter interventions) and meat quality (eating, technological, etc.). She has co-ordinated and collaborated on projects funded through EU and various national bodies. Publications relate to general meat quality, molecular basis for variation in meat quality, bioactive peptides in offal and low value meat etc. She has been invited speakers at conferences on a national and international basis and is also involved with training and information programmes in meat technology for the Irish meat industry and relevant agencies.
Arijit Nath (co-authoring Chapter 5 and Chapter 12) in Chemical Engineering on 2014. Presently he serves as a post-doctoral research fellow in Technical University of Dortmund, Germany. He was former research scholar of Corvinus University of Budapest, Hungary. Dr. Nath published 15 research articles in international journals of with high repute (published by Elsevier, American Chemical Society, Springer, Taylor and Francis, etc. His 3 book chapters are already published. Dr. Nath is holding one Indian patents to his credit. Moreover he presented/published around 44 research papers in international and national conference. He received best paper award in several international conferences and journals. Dr. Nath is life member of IIChE, IIE, BRSI, EMS, etc. Dr. Nath participated in several workshops at international and national level in the field of biotechnology. His research interest is on food allergy, fermentation technology, applied microbiology, food waste valorization, and food fortification.
Chiranjib Bhattacharjee (co-authoring Chapter 5 and Chapter 12) is serving in the faculty position at Chemical Engineering Department, Jadavpur University for last 24 years, and presently Professor of the Department, and served the Department as Head during the tenure of 2010 – 2012. Prof. Bhattacharjee has delivered many invited lectures at different places at National & International levels. He was involved in collaborative research with University of Montpellier, France, University of Melbourne, Australia. He was also involved in Indo-Korean, as well as in European Union (EU) sponsored project as Principal Investigator/ Coordinator. Presently, Dr. Bhattacharjee is involved with Indo-Norwegian (NTNU, Trondheim, Norway) and Indo-Bulgarian project (Institute of Mechanics, Bulgarian Academy of Sciences, Sofia, Bulgaria). Apart from these, he was involved in several project activities as Principal Investigator/ Coordinator, funded by Indian funding agencies, like AICTE, DST, DBT, and UGC. He is associated with several industrial consultancy projects also. He has supervised more than 30 Master Degree projects. Already, 20 Doctoral Degrees have been awarded and works have been in progress for 10 other candidates. He is having five Indian patents to his credit. Prof. Bhattacharjee has published more than 140 research articles in international journals of repute (published by Elsevier, American Chemical Society, Springer, Taylor and Francis, etc.). He has around 30 national research publications and numerous research papers in international conference to his credit. He is member of international review board in reputed international journals. He has several awards to his credit, like Best Project National Award (first prize) from AICTE, Best Paper Award from Institution of Engineers (India) (IIE) and Indian Institution of Chemical Engineers (IIChE). Prof. Bhattacharjee is life member of IIChE, IIE, also member of Royal Society of Chemistry (RSC). Presently his research interest is on Environmental Remediation, Novel Separation Techniques, Bioremediation of toxic materials and production of functional foods from waste materials.
Dimitris P. Makris (authoring Chapter 16) was born in Xanthi (Greece), in 1974, and holds a BSc from the School of Food Technology & Nutrition of the T.E.I. of Athens (Greece, 1995), an MSc from the I.U.V.V. (Dijon, France, 1997) and a PhD in food chemistry from Imperial College (London, U.K., 2001). Dimitris carried out a post-doctoral research at the Food Quality & Chemistry of Natural Products Programme (M.A.I.Ch., Chania, Greece) and then served as a non-com officer in the Hellenic Army for 14 months. In 2003 joined the Department of Enology & Beverage Technology (T.E.I. of Athens) as post-doctoral fellow and adjunct lecturer and in 2004 the Department of Science of Nutrition-Dietetics (Harokopio University, Athens, Greece) as a post-doctoral researcher. In 2005 Dimitris was appointed researcher at the Food Quality & Chemistry of Natural Products Programme (M.A.I.Ch., Chania, Greece) and taught also at the Department of Crop Production (T.E.I. of Crete, Heraklion). During the academin year 2009-2010 Dimitris taught in the Department of Food Technology (T.E.I. of Thessaly, Karditsa, Greece). Since 2010, Dimitris holds a permanent position of Assistant Professor at the School of Environment, University of the Aegean (Lemnos, Greece). Dimitris has published over than 100 research papers and book chapters and has over than 3,300 citations. Dimitris’s current research interests include food waste and biomass valorization for the production of high value-added products (natural antioxidants, food additives etc.), through modeling and optimization of advanced extraction technologies.
Eduardo Puértolas (co-authoring Chapter 11). is Researcher at the Food Division of AZTI (Spain). He received his PhD and his DVM (Doctor of Veterinary Medicine, specialization in Animal and Food Science) at the University of Zaragoza (Spain). His research interests are focused on the study, application and design of new processes based on emerging food technologies (e.g. pulsed electric fields, pulsed light, high pressure homogenization) for food preservation, food quality improvement, food waste/by-product valorization and process optimizing (decreasing economic cost, increasing yield). He has been involved in more than 30 research projects and he is co-author of more than 40 publications, including 27 peer-review papers. He is author of the Book “Applications of pulsed electric fields in winemaking” (in Spanish) and he is serving in the Editorial Board of “Frontiers in Nutrition”(Section: Nutrition and Food Science Technology). He has received several awards, highlighting the Best PhD Thesis of Aragón Spanish Region (2010).
Francisco J. Barba (co-authoring Chapters 9, 11, 14, 15) is Ass. Professor in Nutrition, Food Science and Technology, Faculty of Pharmacy, University of Valencia, Spain. He holds an European Ph.D in Pharmacy (with distinction) at University of Valencia and he hold degrees in Pharmacy and in Food Science and Technology as well as MSc in Dietetics and Dietoterapics and Master in Advanced Studies. Nowadays, he is enjoying a Marie Curie IEF fellowship in the University of Copenhagen, Denmark. Prior to his current appointment, he was also engaged as a postdoctoral researcher in the Université de Technologie de Compiègne (UTC), to explore different non-conventional technologies for extracting bioactive compounds from plant food materials and by products with a postdoctoral fellowship from Valencian Government. His research focus is on non-conventional processing for preservation and/or extraction of bioactive compounds from liquid and solid food products. He has more than 60 published or accepted peer reviewed research or reviews articles in international journals of which first author (20) or co-author (40) in high impact factor journals in the Food Science and Technology area (Journal Citation Reports, ISI Web of Knowledge), more than 10 book chapters, 70 presentations in conferences (most of them as proceedings and oral communications). Nowadays, Dr. Barba is serving as Editorial Board Member of the prestigious Journal “Food Research International” as well as “Frontiers in Nutrition”, “International Journal of Clinical Nutrition & Dietetics” and “International Journals of Nutritional Health and Food Engineering”.
Hii Ching Lik (co-authoring Chapter 9) received his BEng (Hons) degree in Chemical Engineering from The University of Manchester Institute of Science and Technology in 1996, MSc degree in Food Processing and Engineering from Universiti Putra Malaysia in 2004, and PhD degree in Chemical Engineering from The University of Nottingham Malaysia Campus (UNMC) in 2010. In August 2010, he joined the Department of Chemical and Environmental Engineering, UNMC, as Assistant Professor and became Associate Professor in 2013. Before joining UNMC, Dr Hii worked at the Cocoa Downstream Research Centre, Malaysian Cocoa Board as Senior Research Officer/Pilot Plant Section Head (1997 – 2007). Currently, he is the Research Head of the Food and Pharmaceutical Engineering Research Group and Deputy Head of the Manufacturing and Industrial Processes Research Division at UNMC. Beside teaching and research activities, he is actively involved in student activities as advisor to UNMC-IEM Student Section. Dr Hii is a chartered member of the Institution of Chemical Engineers (MIChemE), chartered engineer of the Engineering Council UK (CEng) and Fellow of the Higher Education Academy UK (FHEA). He is also listed in Marquis Who’s Who in the World 2015.
Ivan Nedelchev Panchev (co-authoring Chapter 11) graduated from the Depratment of Physics of University of Plovdiv Paissii Hilendarski, Bulgaria, in 1971. In 1973 he became an Asst. Prof. of Physics in the Department of Physics at the University of Food Technologies (UFT), Plovdiv, Bulgaria. He completed his PhD in 1989, became an Associate Professor of Physics in 1996 and a full Professor of Physics in 2000. He was Head of the Department of Physics at UFS for many years, member of the Association of Physicists in Bulgaria, member of the Society of Nuclear Physicists in Bulgaria and a member of the Union of Scientists in Bulgaria. Prof. Panchev’s research is in the field of condensed matter physics (Food Physics). He has over 150 scientific publications (more that 60 of them in IF journals), 6 patents and over 600 citations in scientific literature. Prof. Panchev’s major scientific advances are in the use of physical methods for the intensification of the extraction and modification of polysaccharides, in the study of the physical characteristics and applications of polysaccharides in food and cosmetic technologies. His teaching involves the training of students in Bachelor and Master programmes at UFS Plovdiv, Agricultural University Plovdiv, and Medical University Plovdiv. Prof. Panchev has co-authored more than 6 course-books in Physics.
Juliana Martin do Prado (co-authoring Chapter 6) is a Professor at Federal University of São Carlos (Brazil). She received a PhD in Food Engineering from University of Campinas (Brazil). The thesis was awarded a prize of best Food Engineering Thesis by the Brazilian Strategic Affairs Secretariat (2010) and an Honorable Mention by the Brazilian Federal Agency for Support and Evaluation of Graduate Education (2011). Her main research fields are high pressure technologies applied to natural products and biofuels, and economic engineering. She has also worked with meat quality and industrial property. She has participated of 12 research projects, which resulted in over 30 peer-reviewed papers and 10 book chapters. She was the co-editor of the book “Natural Product Extraction: Principles and applications”, published by The Royal Society of Chemistry in 2013.
Lia Noemí Gerschenson (co-authoring Chapter 4 and Chapter 6). She was awarded the Ph.D. degree in Chemistry from the University of Buenos Aires (Argentina). She has supervised MSc Theses, Ph.D Theses, short term fellowships, postdoctoral fellows. She is the head of the Laboratory of Optimization of the Quality of Preserved Food Products, LOCAP. (UBA-CONICET) and is currently the chair of the Industry Department (FCEN, UBA). She is the author of more than 100 publications in high impact factor international journals and 25 chapters in books edited by international editorials, all in the research areas of Food Science and Technology, Biotechnology and Biopolymeric Materials. She is serving in the Editorial Board of “Food Hydrocolloids”. Her actual research interests involve the valorization of vegetables discarded at harvesting and of left over of food industry. This valorization involves the isolation of fractions enriched in polysaccharides, their chemical and physical characterization, their modification and use as thickening additives or for the development of biodegradable materials for the food, cosmetic industry and others. Also the obtention and stabilization of specific compounds with antioxidant or antiviral effects is considered.
Mª Dolores del Castillo (co-authoring Chapter 15) is a Senior Scientist at the National Research Council of Spain (CSIC). She is in charge of the scientific direction of the group of Food Bioscience, Department of Bioactivity and Food Analysis at the Institute of Food Science Research (CIAL), a research institute belonging to the CSIC and Universidad Autónoma de Madrid (UAM). She has a degree in Biochemistry and PhD degree in Food Science and Technology and has experience in the chemical and biochemical characterization of foods and drinks.
She has participated in several research projects, nationals and internationals, been principal investigator of 8 of them. She has been also involved in technology support projects with national and international companies. She has published over 80 scientific papers in journals, monographs and book chapters and three patents focused on the innovation as a strategy for reducing waste in the food chain production. She has also presented more than 70 papers in national and international meetings and scientific conferences. She has been coordinator of Functional ingredients and Foods, Master in Food Quality of Safety, University of the Basque Country from 2008.
Her scientific productivity is the result of intensive collaboration of her group with researchers from other research centers and companies from Spain and abroad including those from other countries members of the European Union (UK, Italy, and Poland) and Latin America (Uruguay, Mexico and Chile).
She is member of several national and international committees and collaborates as reviewer in specialized international food themed editorial boards. Her research has, among others the following national and international awards: Extraordinary Doctoral Thesis Prize, awards presentations at international scientific conferences (2002 UK, 2011 Poland, Uruguay 2012, Germany 2015) , recognition of the Institute of Animal Reproduction of the Polish Academy of Sciences in Olsztyn by collaborative research, one of the most cited articles published by Journal of Cereal Science during the period 2008-2010.
Maria Papageorgiou (co-authoring Chapter 2) is a graduate of the Department of Chemistry-Aristotle University of Thessaloniki, specialised in the field of polysaccharide rheology and mixed biopolymer systems (PhD in Cranfield University, UK). Her current job position is Associate Professor at the Food Technology Department (www.food.teithe.gr) of the Alexander Technological Educational Institute of Thessaloniki. From 2002 to 2010, she has served as National Delegate of Greece at the International Association of Cereal Chemists (ICC, http://www.icc.or.at/ ) and Secretary – Treasurer (2005-2015) of the European Section of the AACCI, Cereals & Europe, with ca 400 members from all over Europe. She was (2005-2014) Board member of the ISEKI Food Association (IFA) (http://www.iseki-food.net/), and coordinator of bilateral research projects, national research activities and team member of EU funded projects. She is also a Referee at seven scientific journals. Her main research interests are the tailoring of functional properties of cereal grains and their components in view of developing specific cereal healthy foods and ingredients. She has more than 650 citations to her research work (26 peer reviewed articles and book chapters) and has participated in various conferences. Maria Papageorgiou, co-authoring Chapter 2 Classification and Target Compounds.
Marwen Moussa (co-authoring Chapter 9) is Associate Professor (Maître de Conférences) in AgroParisTech (Institute of Technology for Life, Food and Environmental Sciences) in the field of bioprocess engineering and biorefining-green chemistry. He obtained a Ph.D. in process engineering from AgroSup Dijon (University of Burgundy-France) in 2009 and belongs to the INRA-AgroParisTech Joint Research Unit “Food Process Engineering and Microbiology” based in Grignon-France. Being a member of the “BioMiP” team (Bioproducts, food, Microorganisms and Processes), his multidisciplinary research activities deal with integrated membrane-based processes in white biotechnology: in situ product recovery and purification of bioalcohols, biobased organic acids and aroma compounds. The general aim of these activities is the sustainable transformation of agro-resources through the rationalised management of fermentation and separation processes.
- 2016-2017: «Development of a new extractive fermentation process for n-butanol production at high concentration, yield and productivity». 3BCAR Carnot Institute funding; partnership with the Laboratory of Biosystems and Process Engineering.
- 2013-2017: «Integrated process of glycerol bioconversion and membrane assisted reactive extraction for 3-hydroxypropionic acid production». Co-funding from the Chair of Industrial Agro-Biotechnology and INRA.
- 2009-2013: «Bioethanol dehydration using pervaporation and vapor permeation processes». Co-funding from ADEME, INRA, industrial distilleries and equipment suppliers.
Milica Pojić (co-authoring Chapter 2) is a Head of Research Center for Technology of Plant Based Food Products within the Institute of Food Technology (FINS), University of Novi Sad, Serbia. She received her PhD in Food Science and Technology at the Faculty of Technology, University of Novi Sad, Serbia. Her research interests are focused on the technology of cereal-based products, formulation and development of functional food products and method development using the principles of chemometrics and experimental design. Her recent research interest encompasses the utilization of food by-products from fruit and vegetable and oil seeds processing in the development on new value-added food products. She is a co-author of numerous scientific publications including peer-review articles and book chapters and participated in different national and EU funded research projects. Currently, she is coordinating the H2020 project ‘’Innovative Food Product Development Cycle: Frame for Stepping Research Excellence of FINS – FOODstars’’ (more about the project on project Facebook page and soon on www.foodstars.uns.ac.rs). Contact via e-mail (firstname.lastname@example.org) or LinkedIn.
Nagendra Prasad (co-authoring chapter 10 and Chapter 14) is a Senior Research Fellow at Chemical Engineering Discipline, School of Engineering, Monash University Malaysia. He obtained his Ph.D. Degree in Botany in India and worked as Post-Doctoral Researcher in China and in Malaysia. He has published over 55 international publications and 8 book chapters with h-index of 21. He is also project evaluation member of National Science Centre, Kazakisthan and visiting Scientist for Institute of Agro Food Science and Technology, Guanxi, China. He has supervised Honours, Masters and Ph.D. students. His research interest includes Food Chemistry, antioxidants, Nutraceuticals, Food Processing and Food Composition.
Ooi Chien Wei (co-authoring Chapter 12) is a senior lecturer in Chemical Engineering Discipline, Monash University Malaysia. He holds a Ph.D. in Bioprocess Engineering at University Putra Malaysia. He was also engaged as a visiting researcher in universities such as Yuan Ze University (Taiwan), University of Leipzig (German) and University of Aveiro (Portugal). His research focus is on bioprocess design and the practical applications of various separation techniques including aqueous two-phase system. He has published more than 25 ISI-indexed journals, including 18 journals related to the application of aqueous two-phase system, and he hold a patent on the application of aqueous two-phase system for the production and purification of lipase from microbial source.
Reza Tahergorabi (co-authoring Chapter 5) is an Assistant Professor in Food and Nutritional Sciences at NC A &T State University (USA). He received his Ph.D. from West Virginia University. His main research interest includes seafood byproduct utilization and functional food product development. He has completed his first post-doctoral work at Oregon State University’s Seafood Research and Education Center and a second post-doc at Purdue University. He has been involved in more than 10 research projects and he is author or co-author of more than 40 publications, including 30 peer-reviewed papers, 10 book chapters and he has 39 professional presentations and one webinar in his publication and presentation list.
Sangita Bhattacharjee (co-authoring Chapter 12) is an assistant Professor & departmental coordinator in the Department of Chemical Engineering of Heritage Institute of Technology, Kolkata. Dr. Bhattacharjee was former lecturer in chemical engineering department of Calcutta Institute of Technology, India. Moreover, she has industrial experience as a junior manager, assistant manager and deputy manager in Steel Authority of India Limited (SAIL), India. Dr. Bhattacharjee authored 17 research articles in reputed international/national journals. She has supervised more than 15 undergraduate and graduate level projects. Already, 1 Doctoral Degrees have been awarded under her kind supervision and works of other 1 candidate is in progress. She received several best paper awards from national and international. Dr. Bhattacharjee is life member of IIChE and IIE. Her areas of special interest include mass transfer (including Advanced Separation), environmental engineering, waste water treatment etc. Dr. Bhattacharjee co-authored Chapter 12, Emerging technologies: Purification & isolation, in Food Waste Recovery: Processing technologies and industrial techniques.
Seid Mahdi Jafari (co-authoring Chapter 13) was born in Mashad (Iran) and studied Food Science and Technology until Master degree in Iran. Then, he continued his studies in PhD degree at the University of Queensland, Australia in the area of Food Process Engineering and working on micro/nano-encapsulation of food ingredients. He received a distinguished award for his thesis from UQ (2007). Currently as an associate professor, He is an academic member in University of Agricultural Sciences and Natural Resources, Gorgan, IRAN. Mahdi has published more than 60 papers in top-ranked international food science journals and he has been the author for the book titled “Encapsulation of Nano-Emulsions by Spray Drying” published by LAP (Germany), 2009; editor of the book “Nano-encapsulation Technologies for the Food and Nutraceutical Industries” and “Nano-encapsulation of Food Bioactive Ingredients” to be published by Elsevier, 2016.
Semih Otles (co-authoring Chapter 1) is Professor at the Department of Food Engoneering, Ege University (Turkey) and Vice Rector of Ege University responsible for international Cooperation, Research and Innovation of Ege University. He received his PhD and MSc in Food Chemistry. The research activities of Professor Otles have been focused on instrumental analysis of foods. Otles began a series of projects on the separation and analysis techniques of HPLC, first for analysis of vitamins in foods, then proteins, carbohydrates, and most recently carotenoids. Other activies span the fields of GC, GC/MS analysis, food wastes, soy chemistry, aromatics, medical & functional foods and nutraceutical chemistry. Included are multiresidue analysis of various foods, n-3 fatty acids in fish oils, and medical & functional foods. He has more than 200 papers in various national and international journals and is editor/author of the 30 books and book chapters.
Silvia Álvarez-Blanco is associate professor at the Department of Chemical and Nuclear Engineering of the Universitat Politècnica de València (Spain). She has been working on membrane processes applied to food industry and waster water treatment for over 20 years, since she completed the M.Sc. studies. She obtained her Ph.D. from the University of Oviedo in 1998 and she spent a two years post doc at Centre for Plasma Aided Manufacturing, University of Wisconsin-Madison (USA). Her expertise is in the field of microfiltration, ultrafiltration, reverse osmosis, nanofiltration, and membranes for food applications, desalination, membrane modification and fouling. She has been leader of several research projects on membrane technology. She is co-author of several book chapters and more than 60 peer-reviewed papers and she presented over 120 conference contributions. She is also involved in the teaching of membrane processes for undergraduate and graduate students and she is currently a member of the European Membrane Society (EMS) council.
Stella (Styliani) Despoudi (co-authoring Chapter 1) is Lecturer at Coventry University’s Business School in the area of Operations and Supply Chain Management. Her research lies in the area of food supply chain management and in particular in the food waste, food losses, and food supply chain sustainability research fields. She works on different research projects funded by UK and EU funding bodies. She is a PhD candidate in the Supply Chain Management and Logistics field at the School of Business and Economics at Loughborough University, UK. She has an MSc with distinction in Business Analysis and Management (Loughborough University, UK) and a BSc with distinction in Finance and Investment (ATEI of Western Macedonia, Greece).
Dr. Sudip Chakraborty, a Doctorate in Chemical Engineering is currently working as a Post Doctoral Researcher at Department Chemical Engineering, University of Calabria, Italy. His major field of interest are on membrane fabrication and development and membrane bioreactor using nano particle (inorganic /organic) He is also working in many other fields such as downstream purification of chemical processes, wastewater treatment, renewable energy as well as biofuel. At UNICAL Dr. Sudip’s research primarily focused on testing and understanding the fouling mechanism of various physic-chemical processes in the air gap membrane distillation as well as recovery of high value added components from waste stream. The assessment of the novel membrane fabrication will be studied for the application of pharmaceutical waste treatment. A big part of her research was focusing on determining the effect of the morphology of the MD membranes on the wetting processes including the effect of different antiscalants.
He is also involved in collaborative research with many European University as well as research funded by European commission. He visited many different universities all over the Europe and India for research collaboration. Apart from these, he was involved in several project activities as co-Principal Investigator/ co-Coordinator, funded by DST, DBT, India .Dr. Chakaraborthy published more than 35 research publication in high impact journal as well as conference proceedings. Dr. Chakaraborthy also chaired technical sessions in many International Conference along with keynote lectures. Apart from that he has authored several book chapters in diverse area of his interest. He is a member of many different professional bodies like European Membrane Society, Finnish Catalysis Society, and American Oil Chemists Society , Asia-Pacific Chemical, Biological & Environmental Engineering Society (APCBEES are some of them. Dr. Chakaraborthy is serving the scientific community as a reviewer of many SCI journals published including guest editor for several special issues published by Elsevier. He is also serving as an editorial board member of Red-fame Publication, USA as well as American Journal of Engineering and Applied Sciences.
Tamara Dapčević Hadnađev (co-authoring Chapter 2) is the Head of Rheology Department (part of accredited laboratory according to the standard SRPS EN ISO 17025 for testing of food and feed) at Institute of Food Technology, University of Novi Sad, Serbia. She received her PhD in Food Science and Technology at the Faculty of Technology, University of Novi Sad, Serbia. Her research interests mainly focus on design and rheological, textural and structural characterization of functional food products in order to get insight into structure-function-processing relationship. Mostly investigated food systems include gluten-containing and gluten-free cereal-based products, food hydrocolloids, emulsions, gels, as well as compounds and products derived from food waste materials. She co-authored more than 50 publications, including 25 peer-review articles and 4 book chapters and participated in different national and EU funder research projects. From 2015, she is a guest professor at Bromatology and Food safety control courses, at Faculty of Pharmacy, Novi Sad, Serbia. Contact her via e-mail (email@example.com) or LinkedIn
Vassiliki S. Mitropoulou (co-authoring Chapter 15) is an experienced chemical engineer and food technologist with extensive expertise in R&D, funding and intellectual property rights. Her fields of work include environmental and food technologies, waste management, business development, training and sales. Her current scientific interests focus on food waste recovery, ships’ ballast water management, science communication and industrial property rights. She is an independent business consultant based in Athens, Greece.
Violaine Athès (co-authoring Chapter 11) is professor at AgroParisTech (France), where she is teaching process engineering in the field of food and biotechnology. She completed her Engineer degree in 1995 and her PhD in 1998 in Bioprocessing and Biotechnology at INSA (Institut national des Sciences Appliquées), Toulouse (France). She belongs to “Microbiology and Food Process Engineering” Joint research Unit 782 INRA / AgroParisTech since 1999, in which she is in charge of co-animation of the research team “Bioproducts, Food, micro-organisms and processes”, dealing with integrated separation processes and eco-efficiency of bioprocesses. Research side, she developed an expertise on separation processes, including membrane contactors, pervaporation and distillation, and on thermodynamic properties of volatile compounds, in particular for liquid-vapour equilibria of aroma compounds. She is author of more than 80 papers (30 scientific publications in international journals), communications, and conferences on that field and is reviewer for several international journals.
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 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.