Aquatic Waste Valorization

Dr. Piyush Kashyap obtained his doctorate in Food Engineering and Technology from Sant Longowal Institute of Engineering and Technology. He currently holds the position of Assistant Professor in Lovely Professional University, Punjab, India. He has more than 25 publications in peer-reviewed journals (SCI/SCIE) and has 6 book chapters in various international publishers. He is also in the editorial board member of Journal of Food Biochemsitry. His research area focuses on valorization of food waste, Polyphenol extraction and encapsulation and Food Proteins.Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.Sajid Maqsood is a Professor at the Department of Food Science - College of Agriculture and Veterinary Medicine, UAEU. His research is dedicated and aligned exclusively with the UAE's food and nutritional needs. He has established an innovative research program at the UAEU that focuses on bioactive molecules in camel milk and dates. Additionally, he is working on a circular economy of food wastes and by-products generated during the UAE's agricultural practices and food processing phases. He is also working food wastes and by-products valorization generated at farm and industry level in UAE and utilization into food fortification, and biodegradable packaging . He has done intensive research on alternative proteins (plant-based proteins, meat analogues etc) and sustainable means of food processing. He has recently started integrating AI and ML in his research, with the intent to make food processing and product development sustainable. He is leading an active research group in Food Science Department of UAE University with multidisciplinary collaboration within UAE and abroad. He has published more than 200 publications in highly reputed journals (mostly Q1 ranked) and was listed amongst the top 2% ranked highly cited scientists by Stanford University based study.

• Section 1: Introduction to Aquatic Food Industry Waste1. Overview of Aquatic Food Industry Waste2. Chemical composition and properties of Aquatic Food Industry Waste3. Economic Implications and Market TrendsSection 2: Fundamentals of Valorization Techniques4. Physical Processes5. Chemical Processes6. Enzymatic Processes7. Genetic and Metabolic Engineering for aquatic Waste Valorization8. Microbial Conversion Methods9. Nanotechnology and Closed-Loop Systems in the Aquatic Food IndustrySection 3: Recovery of Valuable Components10. Protein, Lipids and Bioactive Peptides11. Chitin and chitosan12. Collagen and Gelatin13. Enzymes, Vitamins and Minerals14. Other Bioactive CompoundsSection 4: Product Applications and Functionalities15. Biofuels and Bioplastics16. Industrial Colloids and Cosmeceuticals17. Applications of Recovered Components in Various Industries18. Functional Food Ingredients and Nutraceutical Uses19. Industrial Applications: Bioplastics, Cosmetics, and TextilesSection 5: Environmental and Economic Sustainability20. Environmental Benefits of aquatic Waste Valorization21. Economic Viability and Market Opportunities in Aquatic Waste Valorization22. Global Policies and Regulations in Aquatic Waste Valorization: Standards, Challenges, and Opportunities