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This book explores innovative strategies for repurposing food waste, focusing on process and product design. It highlights diverse food waste sources like expiring materials and often overlooked resources, offering a comprehensive evaluation of technologies, methods, and sustainable solutions to address the global challenge of food waste.
List of contents
Front Matter. 1. Principles and guidance for food waste (FW) valorisation: Challenges, limitations, risk, and barriers to adoption. 2. Valorisation of Food Waste into Building and Construction Materials. 3. Fortification of meat-based products with up-cycled fruit and vegetables waste. 4. Valorization of food waste into bioactive compounds. 5. Valorise food waste into biochar. 6. Bioconversion of food waste into value-added products via Black Soldier Fly larvae (BSFL). 7. Valorization of food waste into liquid biofuel. 8. Maximising biogas production from different food waste categories through anaerobic digestion. 9. Synergies in the water-energy-food nexus: Transforming challenges into opportunities for food waste valorisation.
About the author
Chien Hwa Chong is Associate Professor in the Department of Chemical and Environmental Engineering at the University of Nottingham Malaysia. He is a Professional Engineer registered with the Board of Engineers Malaysia, a Chartered Member of IChemE, and a Chartered Engineer registered with the Engineering Council (UK). Additionally, he holds the titles of International Professional Engineer, IntPE (Malaysia), APEC Engineer, Fellow of the Institution of Engineers Malaysia (FIEM), and Fellow of the Higher Education Academy (FHEA). He is expert in the field of drying of biomaterials, 3D printing technology, wastewater treatment, and engineering education. Dr. Chong has made significant contributions to the field, including the publication of his book,
Drying and Valorisation of Food Processing Waste.
