Food Industry Wastes

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 second edition of the volume presents a multi-vision of the most recent scientific and economic approaches to food waste management. Through numerous cases of study, the book illustrates the ration of food waste alised with chemical and physical methods and emerging biologics developed for treatment and recovery of products. The new edition addresses recyling trends, innovating strategies for the preavoidance of food waste, and also examine the variations of economic efforts to prevention towards this problem in different countries. " --Ingredenti Alimentari

• PART I. Food Industry Wastes: Challenges and Prospects1. Definitions, measurements and drivers of food loss and waste2. Effectiveness and efficiency of food waste prevention policies, circular economy and food industry3. Sources, characteristics and treatment of plant-based food wastes4. Sources, characteristics, treatment, and analyses of animal-based food wastesPART II. Treatment of Solid Food Waste5. Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds6. Valorization of citrus wastes through sustainable extraction processes7. Solid state fermentation of food industry wastes8. Microbial production of butanol from food industry waste9. Inventory of food processing side streams in EU and prospects for biorefinery development10. Valorisation of rice straw for ethylene and jet fuel production: A techno-economic assessmentPART III. Enhanced Bioprocessing of Liquid Food Waste11. Biopolymers produced from food wastes: a case study on biosynthesis of bacterial cellulose from fruit juices12. Fermentation of fruit and vegetable wastes for biobased products13. Biotechnological approach for valorization of whey for value added productsPART IV. Environmental Assessment and Rehabilitation of Wastewater14. Accounting for the environmental impact of food wastes on water resources and climate change15. Application of life cycle assessment to food industry wastes16. Microbial electrochemical production of energy and value-added chemicals from agri-food wastewaterPart V. Stimulating Innovations and Drivers for Prevention of Food Wastes17. The dry chain: Reducing postharvest losses and improving food safety in humid climates18. Market-based tools for reduction of food waste in grocery retail19. Mathematical modelling approach applied to food waste reduction at retailer and consumer levels in food supply chain20. Sharing platform and innovative business models: enablers and barriers in the innovation process21. Management of hospitality food waste and the role of consumer behavior22. Challenges with food waste management in the food cold chainsConcluding Remarks and Future Prospects