Prof. Kosseva was awarded a PhD in technical sciences and chemical engineering by the Bulgarian Academy of Sciences. She further developed her research and teaching skills at the University of Birmingham, United Kingdom, Catholic University of Louvain-la-Neuve, Belgium, the University of Cape Town, South Africa, and Hiroshima University, Japan. The career progression took her also to the University College Dublin, Ireland. As a lecturer, she set up and led a new research laboratory and acted as a director of new MScEng programme in Biopharmaceutical Engineering. Later, at the University of Nottingham Ningbo China she established a modern teaching laboratory and taught Biochemical and Materials Engineering modules. She has been awarded numerous international research grants by the Japan Society for the Promotion of Science, British Council, Royal Society, Medical Research Council (UK), and Water Research Commission (RSA), among others. Her expertise is in the fields of chemical/bioprocess engineering, waste management, environmental and food biotechnology. She has been an external scientific consultant to several international companies, e.g., Pfizer International Ltd, Idemitsu Kosan Co Ltd, Sofia Airport, Lyascovets Winery, and Hitachi Plant Engineering Ltd. She acts as an independent scientific expert on several European Commission Scientific Panels. She is an associated member of the Institution of Chemical Engineers, the Asian/European Federations of Biotechnology, and the International Solid Waste Association. Prof. Kosseva has authored more than 100 scientific publications, which have been cited more than 2000 times. She is a lead editor of 4 books published by Academic Press Elsevier.

"The text is a concise presentation of the important aspects related to food waste and has the main purpose to emphasize the trends which cover techniques discard management food and their technologies process." --Industrie Alimentari (Food Industry), September 2013"…chemical and environmental engineers examine problems and opportunities in food industry wastes, the treatment of solid food wastes, improved biocatalysts and innovative bioreactors for the enhanced bioprocessing of liquid food wastes, assessing water and carbon footprints and the rehabilitation of food industry waste water, and assessing the environmental impact of food production and consumption." --Reference and Research Book News, August 2013

• I. Introduction. Causes and Challenges of Food Wastage II. Food Industry Wastes: Problems and OpportunitiesChapter 1. Recent European legislation for management of wastes in the food industryChapter 2. Sources, characterization and composition of the food wastesChapter 3. Development of green production strategiesIII. Treatment of Solid Food WastesChapter 4. Use of waste bread to produce fermentation productsChapter 5. Recovery of commodities from food waste using Solid-State FermentationChapter 6. Functional food and nutraceuticals derived from food industry wastes (FIW)Chapter 7. Manufacture of biogas and fertiliser from solid food wastes by means of anaerobic digestionIV. Improved Biocatalysts and Innovative Bioreactors for Enhanced Bioprocessing of Liquid Food WastesChapter 8. Use of immobilized biocatalyst for valorization of whey lactoseChapter 9. Hydrogen generation from food industry and biodiesel wastesChapter 10. Thermophilic aerobic bioprocessing technologies for FIW and wastewaterChapter 11. Modelling, monitoring and process control for intelligent bioprocessing of FIW and wastewaterV. Impact Assessment of Water Footprint and Rehabilitation of Food Industry WastewaterChapter 12. Water Footprint and food processing industry: accounting the impact of food waste from the perspective of use of water resourcesChapter 13. Electrical energy from wineries – A new approach using microbial fuel cells (MFCs)Chapter 14. Electricity generation from food industry wastewater using the MFC technologyVI. Assessment of Environmental Impact of Food Production and ConsumptionChapter 15. Life Cycle Assessment with the focus on FIWChapter 16. Food system sustainability and the consumerVII. Concluding Remarks and Future Prospects

Prof. Kosseva was awarded a PhD in technical sciences and chemical engineering by the Bulgarian Academy of Sciences. She further developed her research and teaching skills at the University of Birmingham, United Kingdom, Catholic University of Louvain-la-Neuve, Belgium, the University of Cape Town, South Africa, and Hiroshima University, Japan. The career progression took her also to the University College Dublin, Ireland. As a lecturer, she set up and led a new research laboratory and acted as a director of new MScEng programme in Biopharmaceutical Engineering. Later, at the University of Nottingham Ningbo China she established a modern teaching laboratory and taught Biochemical and Materials Engineering modules. She has been awarded numerous international research grants by the Japan Society for the Promotion of Science, British Council, Royal Society, Medical Research Council (UK), and Water Research Commission (RSA), among others. Her expertise is in the fields of chemical/bioprocess engineering, waste management, environmental and food biotechnology. She has been an external scientific consultant to several international companies, e.g., Pfizer International Ltd, Idemitsu Kosan Co Ltd, Sofia Airport, Lyascovets Winery, and Hitachi Plant Engineering Ltd. She acts as an independent scientific expert on several European Commission Scientific Panels. She is an associated member of the Institution of Chemical Engineers, the Asian/European Federations of Biotechnology, and the International Solid Waste Association. Prof. Kosseva has authored more than 100 scientific publications, which have been cited more than 2000 times. She is a lead editor of 4 books published by Academic Press Elsevier.

"The text is a concise presentation of the important aspects related to food waste and has the main purpose to emphasize the trends which cover techniques discard management food and their technologies process." --Industrie Alimentari (Food Industry), September 2013"…chemical and environmental engineers examine problems and opportunities in food industry wastes, the treatment of solid food wastes, improved biocatalysts and innovative bioreactors for the enhanced bioprocessing of liquid food wastes, assessing water and carbon footprints and the rehabilitation of food industry waste water, and assessing the environmental impact of food production and consumption." --Reference and Research Book News, August 2013

• I. Introduction. Causes and Challenges of Food Wastage II. Food Industry Wastes: Problems and OpportunitiesChapter 1. Recent European legislation for management of wastes in the food industryChapter 2. Sources, characterization and composition of the food wastesChapter 3. Development of green production strategiesIII. Treatment of Solid Food WastesChapter 4. Use of waste bread to produce fermentation productsChapter 5. Recovery of commodities from food waste using Solid-State FermentationChapter 6. Functional food and nutraceuticals derived from food industry wastes (FIW)Chapter 7. Manufacture of biogas and fertiliser from solid food wastes by means of anaerobic digestionIV. Improved Biocatalysts and Innovative Bioreactors for Enhanced Bioprocessing of Liquid Food WastesChapter 8. Use of immobilized biocatalyst for valorization of whey lactoseChapter 9. Hydrogen generation from food industry and biodiesel wastesChapter 10. Thermophilic aerobic bioprocessing technologies for FIW and wastewaterChapter 11. Modelling, monitoring and process control for intelligent bioprocessing of FIW and wastewaterV. Impact Assessment of Water Footprint and Rehabilitation of Food Industry WastewaterChapter 12. Water Footprint and food processing industry: accounting the impact of food waste from the perspective of use of water resourcesChapter 13. Electrical energy from wineries – A new approach using microbial fuel cells (MFCs)Chapter 14. Electricity generation from food industry wastewater using the MFC technologyVI. Assessment of Environmental Impact of Food Production and ConsumptionChapter 15. Life Cycle Assessment with the focus on FIWChapter 16. Food system sustainability and the consumerVII. Concluding Remarks and Future Prospects

Prof. Kosseva was awarded a PhD in technical sciences and chemical engineering by the Bulgarian Academy of Sciences. She further developed her research and teaching skills at the University of Birmingham, United Kingdom, Catholic University of Louvain-la-Neuve, Belgium, the University of Cape Town, South Africa, and Hiroshima University, Japan. The career progression took her also to the University College Dublin, Ireland. As a lecturer, she set up and led a new research laboratory and acted as a director of new MScEng programme in Biopharmaceutical Engineering. Later, at the University of Nottingham Ningbo China she established a modern teaching laboratory and taught Biochemical and Materials Engineering modules. She has been awarded numerous international research grants by the Japan Society for the Promotion of Science, British Council, Royal Society, Medical Research Council (UK), and Water Research Commission (RSA), among others. Her expertise is in the fields of chemical/bioprocess engineering, waste management, environmental and food biotechnology. She has been an external scientific consultant to several international companies, e.g., Pfizer International Ltd, Idemitsu Kosan Co Ltd, Sofia Airport, Lyascovets Winery, and Hitachi Plant Engineering Ltd. She acts as an independent scientific expert on several European Commission Scientific Panels. She is an associated member of the Institution of Chemical Engineers, the Asian/European Federations of Biotechnology, and the International Solid Waste Association. Prof. Kosseva has authored more than 100 scientific publications, which have been cited more than 2000 times. She is a lead editor of 4 books published by Academic Press Elsevier.

"The text is a concise presentation of the important aspects related to food waste and has the main purpose to emphasize the trends which cover techniques discard management food and their technologies process." --Industrie Alimentari (Food Industry), September 2013"…chemical and environmental engineers examine problems and opportunities in food industry wastes, the treatment of solid food wastes, improved biocatalysts and innovative bioreactors for the enhanced bioprocessing of liquid food wastes, assessing water and carbon footprints and the rehabilitation of food industry waste water, and assessing the environmental impact of food production and consumption." --Reference and Research Book News, August 2013

• I. Introduction. Causes and Challenges of Food Wastage II. Food Industry Wastes: Problems and OpportunitiesChapter 1. Recent European legislation for management of wastes in the food industryChapter 2. Sources, characterization and composition of the food wastesChapter 3. Development of green production strategiesIII. Treatment of Solid Food WastesChapter 4. Use of waste bread to produce fermentation productsChapter 5. Recovery of commodities from food waste using Solid-State FermentationChapter 6. Functional food and nutraceuticals derived from food industry wastes (FIW)Chapter 7. Manufacture of biogas and fertiliser from solid food wastes by means of anaerobic digestionIV. Improved Biocatalysts and Innovative Bioreactors for Enhanced Bioprocessing of Liquid Food WastesChapter 8. Use of immobilized biocatalyst for valorization of whey lactoseChapter 9. Hydrogen generation from food industry and biodiesel wastesChapter 10. Thermophilic aerobic bioprocessing technologies for FIW and wastewaterChapter 11. Modelling, monitoring and process control for intelligent bioprocessing of FIW and wastewaterV. Impact Assessment of Water Footprint and Rehabilitation of Food Industry WastewaterChapter 12. Water Footprint and food processing industry: accounting the impact of food waste from the perspective of use of water resourcesChapter 13. Electrical energy from wineries – A new approach using microbial fuel cells (MFCs)Chapter 14. Electricity generation from food industry wastewater using the MFC technologyVI. Assessment of Environmental Impact of Food Production and ConsumptionChapter 15. Life Cycle Assessment with the focus on FIWChapter 16. Food system sustainability and the consumerVII. Concluding Remarks and Future Prospects