Bioremediation for Environmental Pollutants

Bioremediation in Food Waste Management

Author(s): Letícia Dutra Minozzo, Maria Luisa Cerri, Naiana Cristine Gabiatti, Paula Fernandes Montanher, Eduardo Bittencourt Sydney and Andréia Anschau * .

Pp: 224-252 (29)

DOI: 10.2174/9789815123524123020010

* (Excluding Mailing and Handling)


A growing population implies an increasing demand for food. Consequently, the processing industry related to it generates large amounts of waste. This problem arose due to the delayed development in establishing effective and advanced waste management technologies, which must be developed and used to lower the cost of producing processed foods and minimizing pollution risks. Recent studies on the valorization of residues in the food chain have focused on obtaining value-added products such as biofuels, enzymes, bioactive compounds, biodegradable plastics, and nanoparticles. Regulatory agencies and the food processing industries can work together to develop new waste management and use processes that are commercially viable. This chapter presents an introduction to bioremediation and management of various residues from the food industries (beverages, dairy, fruit, vegetables, oil and meat), as well as some characteristics, advantages, and limitations of some methods. New possibilities for using food waste are also described. 

Keywords: Aerobic processes, Anaerobic digestion, Anaerobic processes, Biological treatment, Bioremediation, Brewery wastewater, By-products, Cleaner environment, Dairy wastewater, Distillery wastewater, Environmental sustainability, Food waste, Meat wastewater, Oil wastewater, Organic waste, Phenolic compounds, Solid wastes, Vegetable wastewater, Waste management, Winery wastewater.

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