Recent Advances in Biotechnology

Volume: 4

Food Waste Management: The Role of Biotechnology

Author(s): Dimitris Sarris, Christina N. Economou and Seraphim Papanikolaou

Pp: 383-430 (48)

Doi: 10.2174/9781681087412118040011

* (Excluding Mailing and Handling)

Abstract

In recent years, the application of biotechnology on residues or by-products of food processing industries has received great interest from researchers, since the production of bulk chemicals and high value-added compounds, such as ethanol, biogas, organic acids, enzymes, mushrooms, etc. has been investigated in detail. The utilization of these abundant residues as alternative nutrient sources for microorganisms’ growth is also expected to minimize both environmental pollution from their disposal and the final production cost of bio-products. The main objective of the present chapter is to highlight the role of biotechnology on the bioconversion of major industrial and agro-industrial by-products, that have zero acquisition cost, to produce various bio-products.


Keywords: Added-value Products, Bioremediation, Corn Stover, Food Wastes, FOG Wastes, Flour-rich Wastes, Lignocellulosic, Molasses, Mushroom Spent, Olive Mill Wastewaters, Rice Straw, Wheat Straw.

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