This book gives a comprehensive overview of recent advances in the valorization of agri-food waste and discusses the main process conditions needed to overcome the difficulties of using waste as alternative raw materials. It also discusses specific methodologies, opportunistic microbes for biomass valorization, the sustainable production of agri-food waste, as well as examines the assessment and management of bioactive molecules production from microbial-valorization of agri-food waste. The authors provide technical concepts on the production of various bio-products and their commercial interest including agri-food waste utilization in the microbial synthesis of proteins, the valorization of horticulture waste, the sustainable production of pectin via microbial fermentation, as well as other food and pharmacological applications. This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals and researchers.

• Explores recent advances in the valorization of agri-food waste
• Provides technical concepts on the production of various bio-products of commercial interest
• Discusses the main process conditions to overcome the difficulties of using waste as alternative raw materials
• Introduces technical-economic details on the advantages and disadvantages of exploring the waste recovery chain
• Explores the main technological advances in the recovery of residues in functional products

This book gives a comprehensive overview of recent advances in the valorization of agri-food waste and discusses the main process conditions needed to overcome the difficulties of using waste as alternative raw materials. It also discusses specific methodologies, opportunistic microbes for biomass valorization, the sustainable production of agri-food waste, as well as examines the assessment and management of bioactive molecules production from microbial-valorization of agri-food waste. The authors provide technical concepts on the production of various bio-products and their commercial interest including agri-food waste utilization in the microbial synthesis of proteins, the valorization of horticulture waste, the sustainable production of pectin via microbial fermentation, as well as other food and pharmacological applications. This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals and researchers.

• Explores recent advances in the valorization of agri-food waste
• Provides technical concepts on the production of various bio-products of commercial interest
• Discusses the main process conditions to overcome the difficulties of using waste as alternative raw materials
• Introduces technical-economic details on the advantages and disadvantages of exploring the waste recovery chain
• Explores the main technological advances in the recovery of residues in functional products