Dr. Ramesh C. Ray is an agriculture and food microbiologist, author, and editor. He is a former principal scientist (Microbiology) and head of the ICAR–Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India. He has more than 40 years of research experience in agriculture, food, and industrial microbiology; published 140 research and review papers in national and international journals, as well as 70 books chapters; edited/co-edited 24 books published by leading publishers like Springer, CRC, and Elsevier; co-authored three books; and received more than 7500 citations. He was a visiting professor/scientist at several universities and research institutes in the USA, Brazil, France, Bangladesh, Indonesia, and Vietnam, and consultant to International Potato Center (Lima, Peru) on sweet potatoes. He is a distinguished Fellow of the prestigious National Academy of Agricultural Sciences and National Academy of Biological Sciences, India.

• Chapter 1 Roots, tubers, and bulb crops wastes: residue utilization for industrial biotechnology.- Chapter 2 Biovalorization of potato peel waste: an overview.- Chapter 3 Potato peel enrichment in functional food and feed.- Chapter 4 Management of potato peel waste through biorefinery approaches.- Chaapter 5 Bioprocessing cassava bagasse. part i. bioproducts and biochemicals.- Chapter 6 Bioprocessing of Cassava Bagasse: Part II.Potential for Renewable Biofuels.- Chapter 7 Bio-Valorization of Sweet Potato Bagasse into Food Additives, Feeds, and Fuels.- Chapter 8 Yams and Aroid Crop Waste: Bio Valorization into Bioproducts and Platform Chemicals.- Chapter 9 Valorization of Carrot and Turnip Processing Wastes and By-Products.- Chapter 10 Sugar Beet Waste as Substrate for Microbial Production of Food Ingredients.- Chapter 11 Valorization of Beetroot Waste for Extraction of Natural Dye for Textile and Food Applications.- Chapter 12 Valorization of Jerusalem Artichoke and its Crop Residues Using Green Technologies.- Chapter 13 Onion Solid Waste as A Potential Source of Functional Food Ingredients.- Chapter 14 Biovalorization of Garlic Waste to Produce High-Added Value Products.- Chapter 15 - Life cycle assessment of valorization of root and tuber crop wastes for bio-commodities and biofuels- Cassava as a case study.- Chapter 16 Prospective for Biorefineries Development from Roots, Tubers, and Bulb Crop Wastes and Byproducts—Value Addition and Circular Economy.

Dr. Ramesh C. Ray is an agriculture and food microbiologist, author, and editor. He is a former principal scientist (Microbiology) and head of the ICAR–Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India. He has more than 40 years of research experience in agriculture, food, and industrial microbiology; published 140 research and review papers in national and international journals, as well as 70 books chapters; edited/co-edited 24 books published by leading publishers like Springer, CRC, and Elsevier; co-authored three books; and received more than 7500 citations. He was a visiting professor/scientist at several universities and research institutes in the USA, Brazil, France, Bangladesh, Indonesia, and Vietnam, and consultant to International Potato Center (Lima, Peru) on sweet potatoes. He is a distinguished Fellow of the prestigious National Academy of Agricultural Sciences and National Academy of Biological Sciences, India.

• Chapter 1 Roots, tubers, and bulb crops wastes: residue utilization for industrial biotechnology.- Chapter 2 Biovalorization of potato peel waste: an overview.- Chapter 3 Potato peel enrichment in functional food and feed.- Chapter 4 Management of potato peel waste through biorefinery approaches.- Chaapter 5 Bioprocessing cassava bagasse. part i. bioproducts and biochemicals.- Chapter 6 Bioprocessing of Cassava Bagasse: Part II.Potential for Renewable Biofuels.- Chapter 7 Bio-Valorization of Sweet Potato Bagasse into Food Additives, Feeds, and Fuels.- Chapter 8 Yams and Aroid Crop Waste: Bio Valorization into Bioproducts and Platform Chemicals.- Chapter 9 Valorization of Carrot and Turnip Processing Wastes and By-Products.- Chapter 10 Sugar Beet Waste as Substrate for Microbial Production of Food Ingredients.- Chapter 11 Valorization of Beetroot Waste for Extraction of Natural Dye for Textile and Food Applications.- Chapter 12 Valorization of Jerusalem Artichoke and its Crop Residues Using Green Technologies.- Chapter 13 Onion Solid Waste as A Potential Source of Functional Food Ingredients.- Chapter 14 Biovalorization of Garlic Waste to Produce High-Added Value Products.- Chapter 15 - Life cycle assessment of valorization of root and tuber crop wastes for bio-commodities and biofuels- Cassava as a case study.- Chapter 16 Prospective for Biorefineries Development from Roots, Tubers, and Bulb Crop Wastes and Byproducts—Value Addition and Circular Economy.

Dr. Ramesh C. Ray is an agriculture and food microbiologist, author, and editor. He is a former principal scientist (Microbiology) and head of the ICAR–Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India. He has more than 40 years of research experience in agriculture, food, and industrial microbiology; published 140 research and review papers in national and international journals, as well as 70 books chapters; edited/co-edited 24 books published by leading publishers like Springer, CRC, and Elsevier; co-authored three books; and received more than 7500 citations. He was a visiting professor/scientist at several universities and research institutes in the USA, Brazil, France, Bangladesh, Indonesia, and Vietnam, and consultant to International Potato Center (Lima, Peru) on sweet potatoes. He is a distinguished Fellow of the prestigious National Academy of Agricultural Sciences and National Academy of Biological Sciences, India.

• Chapter 1 Roots, tubers, and bulb crops wastes: residue utilization for industrial biotechnology.- Chapter 2 Biovalorization of potato peel waste: an overview.- Chapter 3 Potato peel enrichment in functional food and feed.- Chapter 4 Management of potato peel waste through biorefinery approaches.- Chaapter 5 Bioprocessing cassava bagasse. part i. bioproducts and biochemicals.- Chapter 6 Bioprocessing of Cassava Bagasse: Part II.Potential for Renewable Biofuels.- Chapter 7 Bio-Valorization of Sweet Potato Bagasse into Food Additives, Feeds, and Fuels.- Chapter 8 Yams and Aroid Crop Waste: Bio Valorization into Bioproducts and Platform Chemicals.- Chapter 9 Valorization of Carrot and Turnip Processing Wastes and By-Products.- Chapter 10 Sugar Beet Waste as Substrate for Microbial Production of Food Ingredients.- Chapter 11 Valorization of Beetroot Waste for Extraction of Natural Dye for Textile and Food Applications.- Chapter 12 Valorization of Jerusalem Artichoke and its Crop Residues Using Green Technologies.- Chapter 13 Onion Solid Waste as A Potential Source of Functional Food Ingredients.- Chapter 14 Biovalorization of Garlic Waste to Produce High-Added Value Products.- Chapter 15 - Life cycle assessment of valorization of root and tuber crop wastes for bio-commodities and biofuels- Cassava as a case study.- Chapter 16 Prospective for Biorefineries Development from Roots, Tubers, and Bulb Crop Wastes and Byproducts—Value Addition and Circular Economy.