Rajeev BhatRajeev Bhat is a professor and the ERA Chair holder in Food By-products Valorization Technologies (VALORTECH) at the Estonian University of Life Sciences, Tartu, EU. He has an extensive research and teaching experience of more than 20 years in the field of agri-food technology, with research expertise focusing on various issues pertaining to sustainable food production and food security. He holds international work experiences in South Korea, India,Malaysia, Germany, Fiji Islands, and now in Estonia. To date, he has nearly 250 research articles published in ISI based journals and as refereed book chapters; has edited seven and authored one book; is on the editorial boardof leading International journals; has been a scientific committee/advisory board member and an invited speaker in various international conferences. His name now figures in the World’s top 2% scientists in the field of FoodScience & Technology as per the survey done by Stanford University based researchers. He has completed several sponsored research and consultancy projects with funding received from various agencies. Prof. Bhat has also beena visiting professor in many of the renowned universities and is a recipient of several prestigious international awards and recognitions conferred by various institutions of higher learning and research establishments.

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• Section 1: Introductory Note1. Introductory Note: Valorization of Food Industrial Wastes and By-Products2. Sustainability Challenges in Valorization of Agri-Food Wastes and By-ProductsSection 2: Fruits and Vegetables3. Valorization of industrial by-products and waste from tropical fruits for the recovery of bioactive compounds, recent advances, and future perspectives4. Bioactive compounds of fruit by-products as potential prebiotics5. Valorization of Fruit and Vegetable Waste for Bioactive Pigments: Extraction and Utilization6. Valuable bioactives from vegetable wastes7. Fruit by-products as alternative ingredients for bakery products8. Fruit and vegetable by-products: As novel ingredients for sustainable society9. Current trends on the valorization of waste fractions for the recovery of alkaloids and polyphenols: Case study of GuaranaSection 3: Beverage industry (coffee, tea and cocoa)10. Coffee waste: a source of valuable technologies for sustainable development11. Valorization of coffee wastes for effective recovery of value added bio-based products: Aim to enhance the sustainability and productivity of coffee industry12. Valorization of tea waste for multifaceted applications: A step towards green and sustainable development13. Various conversion techniques for recovery of value added products from tea waste14. Cocoa: beyond chocolate, a promising material for potential value-added productsSection 4: Nuts and seeds15. Nuts by-products: The Latin American contribution16. Valorization of seeds of the Genera: Cucumis, Citrullus and Cucurbita17. Valorization of grape seeds18. Seed wastes and by-products: Reformulation of meat productsSection 5: Dairy, Animals and Poultry19. Recent advances and emerging trends in the utilization of dairy by-products/wastes20. Whey: Generation, recovery and use of a relevent by-product21. Valoriation fo dairy by-products for functional and nutritional applcations: recent trends towards the milk fat globule membrane22. Sustainable utilization of gelatin from animal based agri-food waste for food industry and pharmacology23. New food strategies to generate sustainable beef24. Valorization of wastes and by-products from meat industry25. Biowaste eggshells as efficient electrodes for energy storage26. Recovery and application of Bioactive proteins from poultry by-productsSection 6: Marine industry27. Valorization of Seafood Processing By-Products28. Utilization of seafood processing by-products for development of value-added food products29. Valorization of Seafood Industry Waste in Gelatin Production: Fact and Gaps30. Effective Valorization of Aquaculture By-products: Bioactives of peptides and their applications in aquafeedSection 7: Opportunities and Challenges31. Sustainability of Agri-food Supply Chains through innovative waste management models32. Food waste generation and management: Household sector33. Sustainable Valorization of Food Processing Industry By-Products: Challenges and Opportunities to obtain Bioactive Compounds34. Revitalization of wastewater from the edible oil industry35. Valorization of cotton wastes for agriculture and industrial applications - Present status and future prospects36. Advanced techniques for recovery of active compounds form food by products37. Application of Combined Extractions and Microextraction Techniques for Food38. Superabsorbent materials from industrial food and agricultural wastes and by-products39. Natural Depp Eutectic Solvents (NADES) for Sustainable Extraction of Pigments and Antioxidants from Agri-processing Waste40. Thermochemical and Biochemical treatment strategies for resource recovery from agri-food industry wastes41. Bioconversion of agri-food waste and by-products through insects: a new valorization opportunity42. Sustainability of food industry wastes: a microbial approach43. Polyphenols from Food Processing By-Products and their Microbiota-Gut-Brain Axis based Health Benefits44. Agriwaste-derives Silica Nanoparticles (Si-NPs) as Bio-Fertilizer45. Supply of Biomass and Agricultural Waste for Promoting Low-carbon Business-ecosystem46. Agricultural Waste Valorization for Sustainable Biofuel Production47. Valorization of fruit processing by-product streams into integrated biorefinery concepts: Extraction of value-added compounds and bioconversion to chemicals48. Recovery of Valorization of CO2 from the Organic Wastes Fermentation49. Valorization of Agri-food wastes and byproducts through nano biotechnology

Rajeev BhatRajeev Bhat is a professor and the ERA Chair holder in Food By-products Valorization Technologies (VALORTECH) at the Estonian University of Life Sciences, Tartu, EU. He has an extensive research and teaching experience of more than 20 years in the field of agri-food technology, with research expertise focusing on various issues pertaining to sustainable food production and food security. He holds international work experiences in South Korea, India,Malaysia, Germany, Fiji Islands, and now in Estonia. To date, he has nearly 250 research articles published in ISI based journals and as refereed book chapters; has edited seven and authored one book; is on the editorial boardof leading International journals; has been a scientific committee/advisory board member and an invited speaker in various international conferences. His name now figures in the World’s top 2% scientists in the field of FoodScience & Technology as per the survey done by Stanford University based researchers. He has completed several sponsored research and consultancy projects with funding received from various agencies. Prof. Bhat has also beena visiting professor in many of the renowned universities and is a recipient of several prestigious international awards and recognitions conferred by various institutions of higher learning and research establishments.

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• Section 1: Introductory Note1. Introductory Note: Valorization of Food Industrial Wastes and By-Products2. Sustainability Challenges in Valorization of Agri-Food Wastes and By-ProductsSection 2: Fruits and Vegetables3. Valorization of industrial by-products and waste from tropical fruits for the recovery of bioactive compounds, recent advances, and future perspectives4. Bioactive compounds of fruit by-products as potential prebiotics5. Valorization of Fruit and Vegetable Waste for Bioactive Pigments: Extraction and Utilization6. Valuable bioactives from vegetable wastes7. Fruit by-products as alternative ingredients for bakery products8. Fruit and vegetable by-products: As novel ingredients for sustainable society9. Current trends on the valorization of waste fractions for the recovery of alkaloids and polyphenols: Case study of GuaranaSection 3: Beverage industry (coffee, tea and cocoa)10. Coffee waste: a source of valuable technologies for sustainable development11. Valorization of coffee wastes for effective recovery of value added bio-based products: Aim to enhance the sustainability and productivity of coffee industry12. Valorization of tea waste for multifaceted applications: A step towards green and sustainable development13. Various conversion techniques for recovery of value added products from tea waste14. Cocoa: beyond chocolate, a promising material for potential value-added productsSection 4: Nuts and seeds15. Nuts by-products: The Latin American contribution16. Valorization of seeds of the Genera: Cucumis, Citrullus and Cucurbita17. Valorization of grape seeds18. Seed wastes and by-products: Reformulation of meat productsSection 5: Dairy, Animals and Poultry19. Recent advances and emerging trends in the utilization of dairy by-products/wastes20. Whey: Generation, recovery and use of a relevent by-product21. Valoriation fo dairy by-products for functional and nutritional applcations: recent trends towards the milk fat globule membrane22. Sustainable utilization of gelatin from animal based agri-food waste for food industry and pharmacology23. New food strategies to generate sustainable beef24. Valorization of wastes and by-products from meat industry25. Biowaste eggshells as efficient electrodes for energy storage26. Recovery and application of Bioactive proteins from poultry by-productsSection 6: Marine industry27. Valorization of Seafood Processing By-Products28. Utilization of seafood processing by-products for development of value-added food products29. Valorization of Seafood Industry Waste in Gelatin Production: Fact and Gaps30. Effective Valorization of Aquaculture By-products: Bioactives of peptides and their applications in aquafeedSection 7: Opportunities and Challenges31. Sustainability of Agri-food Supply Chains through innovative waste management models32. Food waste generation and management: Household sector33. Sustainable Valorization of Food Processing Industry By-Products: Challenges and Opportunities to obtain Bioactive Compounds34. Revitalization of wastewater from the edible oil industry35. Valorization of cotton wastes for agriculture and industrial applications - Present status and future prospects36. Advanced techniques for recovery of active compounds form food by products37. Application of Combined Extractions and Microextraction Techniques for Food38. Superabsorbent materials from industrial food and agricultural wastes and by-products39. Natural Depp Eutectic Solvents (NADES) for Sustainable Extraction of Pigments and Antioxidants from Agri-processing Waste40. Thermochemical and Biochemical treatment strategies for resource recovery from agri-food industry wastes41. Bioconversion of agri-food waste and by-products through insects: a new valorization opportunity42. Sustainability of food industry wastes: a microbial approach43. Polyphenols from Food Processing By-Products and their Microbiota-Gut-Brain Axis based Health Benefits44. Agriwaste-derives Silica Nanoparticles (Si-NPs) as Bio-Fertilizer45. Supply of Biomass and Agricultural Waste for Promoting Low-carbon Business-ecosystem46. Agricultural Waste Valorization for Sustainable Biofuel Production47. Valorization of fruit processing by-product streams into integrated biorefinery concepts: Extraction of value-added compounds and bioconversion to chemicals48. Recovery of Valorization of CO2 from the Organic Wastes Fermentation49. Valorization of Agri-food wastes and byproducts through nano biotechnology

Rajeev BhatRajeev Bhat is a professor and the ERA Chair holder in Food By-products Valorization Technologies (VALORTECH) at the Estonian University of Life Sciences, Tartu, EU. He has an extensive research and teaching experience of more than 20 years in the field of agri-food technology, with research expertise focusing on various issues pertaining to sustainable food production and food security. He holds international work experiences in South Korea, India,Malaysia, Germany, Fiji Islands, and now in Estonia. To date, he has nearly 250 research articles published in ISI based journals and as refereed book chapters; has edited seven and authored one book; is on the editorial boardof leading International journals; has been a scientific committee/advisory board member and an invited speaker in various international conferences. His name now figures in the World’s top 2% scientists in the field of FoodScience & Technology as per the survey done by Stanford University based researchers. He has completed several sponsored research and consultancy projects with funding received from various agencies. Prof. Bhat has also beena visiting professor in many of the renowned universities and is a recipient of several prestigious international awards and recognitions conferred by various institutions of higher learning and research establishments.

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• Section 1: Introductory Note1. Introductory Note: Valorization of Food Industrial Wastes and By-Products2. Sustainability Challenges in Valorization of Agri-Food Wastes and By-ProductsSection 2: Fruits and Vegetables3. Valorization of industrial by-products and waste from tropical fruits for the recovery of bioactive compounds, recent advances, and future perspectives4. Bioactive compounds of fruit by-products as potential prebiotics5. Valorization of Fruit and Vegetable Waste for Bioactive Pigments: Extraction and Utilization6. Valuable bioactives from vegetable wastes7. Fruit by-products as alternative ingredients for bakery products8. Fruit and vegetable by-products: As novel ingredients for sustainable society9. Current trends on the valorization of waste fractions for the recovery of alkaloids and polyphenols: Case study of GuaranaSection 3: Beverage industry (coffee, tea and cocoa)10. Coffee waste: a source of valuable technologies for sustainable development11. Valorization of coffee wastes for effective recovery of value added bio-based products: Aim to enhance the sustainability and productivity of coffee industry12. Valorization of tea waste for multifaceted applications: A step towards green and sustainable development13. Various conversion techniques for recovery of value added products from tea waste14. Cocoa: beyond chocolate, a promising material for potential value-added productsSection 4: Nuts and seeds15. Nuts by-products: The Latin American contribution16. Valorization of seeds of the Genera: Cucumis, Citrullus and Cucurbita17. Valorization of grape seeds18. Seed wastes and by-products: Reformulation of meat productsSection 5: Dairy, Animals and Poultry19. Recent advances and emerging trends in the utilization of dairy by-products/wastes20. Whey: Generation, recovery and use of a relevent by-product21. Valoriation fo dairy by-products for functional and nutritional applcations: recent trends towards the milk fat globule membrane22. Sustainable utilization of gelatin from animal based agri-food waste for food industry and pharmacology23. New food strategies to generate sustainable beef24. Valorization of wastes and by-products from meat industry25. Biowaste eggshells as efficient electrodes for energy storage26. Recovery and application of Bioactive proteins from poultry by-productsSection 6: Marine industry27. Valorization of Seafood Processing By-Products28. Utilization of seafood processing by-products for development of value-added food products29. Valorization of Seafood Industry Waste in Gelatin Production: Fact and Gaps30. Effective Valorization of Aquaculture By-products: Bioactives of peptides and their applications in aquafeedSection 7: Opportunities and Challenges31. Sustainability of Agri-food Supply Chains through innovative waste management models32. Food waste generation and management: Household sector33. Sustainable Valorization of Food Processing Industry By-Products: Challenges and Opportunities to obtain Bioactive Compounds34. Revitalization of wastewater from the edible oil industry35. Valorization of cotton wastes for agriculture and industrial applications - Present status and future prospects36. Advanced techniques for recovery of active compounds form food by products37. Application of Combined Extractions and Microextraction Techniques for Food38. Superabsorbent materials from industrial food and agricultural wastes and by-products39. Natural Depp Eutectic Solvents (NADES) for Sustainable Extraction of Pigments and Antioxidants from Agri-processing Waste40. Thermochemical and Biochemical treatment strategies for resource recovery from agri-food industry wastes41. Bioconversion of agri-food waste and by-products through insects: a new valorization opportunity42. Sustainability of food industry wastes: a microbial approach43. Polyphenols from Food Processing By-Products and their Microbiota-Gut-Brain Axis based Health Benefits44. Agriwaste-derives Silica Nanoparticles (Si-NPs) as Bio-Fertilizer45. Supply of Biomass and Agricultural Waste for Promoting Low-carbon Business-ecosystem46. Agricultural Waste Valorization for Sustainable Biofuel Production47. Valorization of fruit processing by-product streams into integrated biorefinery concepts: Extraction of value-added compounds and bioconversion to chemicals48. Recovery of Valorization of CO2 from the Organic Wastes Fermentation49. Valorization of Agri-food wastes and byproducts through nano biotechnology