About the Book
Food Processing Waste Management : Treatment and Utilization Technologies is a reference-cum-text book written in crisp and scientifically authentic language for teachers, scientists, researchers, students, industry managers, as well as all those who have a stake in food processing wastes management and utilization. It presents the latest information on the problems of wastes generated from various food industries. The contents have been divided into 14 s namely; Food Processing Industrial Wastes Present Scenario, Impact of Food Industrial Waste on Environment, Grain Processing Wastes Management, Waste Utilization Fruit and Vegetable Processing Industry, Milk and Dairy Wastes Management, Meat Processing Wastes Management, Fish Processing Wastes Management, Spices and Condiments Industrial Wastes Management, Sugar and Jaggery Industrial Wastes Management, Fruit Kernel and Oilseed Processing Wastes Management, Utilization of Waste from Food Fermentation Industry, Food Processing Waste Treatment Technology, Hospitality Industry Wastes Management and Future Wastes Management Nanotechnology. All the segments of Food Industry have been dealt with separately by specialists with respect to their wastes management technology. Special emphasis has been laid on the potential methods of utilization of the wastes for recovery of useful products and a supplementary means of checking pollution by their profitable utilization and disposal. The profitable utilization of the food industrial wastes would not only fetch extra profits to the industry but would also reduce the pollution load in the environment. The special feature of the book is that it covers different developments made right from the basic technologies generated for wastes management to the recent advancements and future areas of research to be done on the subject. Under undergraduate and post-graduate degree or diploma programmes of food science, food technology and postharvest Technology, fermentation technology, waste management as a subject is taught in almost all the agricultural universities in India as well as abroad .The book is expected to be very useful to the students of these disciplines. It is hoped that the treatise would be of immense value to all and would certainly open an insight into food waste management technology in the fast growing food processing industry.
Table of Contents:
01. Food Processing Industrial Waste Present Scenario by VK Joshi and SK Sharma
02. Impact of Food Industrial Waste on Environment by Shachi Shah, V Venkat Ramanan and SK Sharma
03. Grain Processing Waste Management by VM Pratape, Vasudeva Singh and VB Sashikala
04. Fruit and Vegetable Processing Waste Management by NS Thakur, VK Joshi, and S Slathia
05. Milk and Dairy Waste Management by S Arora, RK Bajaj, V Sharma, BK Wadhwa and GS Sharma
06. Meat Processing Waste Management by Vandana Sohlia, MC Pandey, K Radhakrishna, AS Bawa
07. Fish Processing Waste Management by MV Chandra and BA Shamasundar
08. Spices and Condiments Industrial Waste Management by J Pura Naik, HB Sowbhagya, M Madhava Naidu and BB Borse
09. Sugar and Jaggery Industrial Waste Management by Pushpa Singh
10. Fruit Kernel and Oilseed Processing Waste Management by SK Sharma, Anil Gupta, Rakesh Sharma, AK Verma, RC Sati and Shashi Bala Juyal
11. Utilization of Waste from Food Fermentation Industry by VK Joshi, Dev Raj and Chetan Joshi
12. Food Processing Waste Treatment Technology by C Joshi
13. Hospitality Industry Waste Management by YP Thapliyal and Chandralekha Sharma
14. Emerging Waste Management Technologies-Nanotechnology by Shachi Shah, V Venkat Ramanan and SK Sharma
About the Author :
Prof. V.K. Joshi, M.Sc., Ph.D (Micro), Fellow Biotech Research Society of India, Fellow Indian Society of Hill Agriculture, is an eminent scientist and academician; editor/co-editor writer of over 300 publications including books, research, review papers, book chapters and editor of journals including International Journal of Food and Fermentation Technology is a wine consultant, with about 40 years' experience including food fermentation and oenology. He is a former Prof and Head, Dept. of Postharvest Technology and later Food Science and Technology, University of Horticulture and Forestry, Nauni-Solan, India, serving as an adjunct professor (University of Biotechnology Management, Solan, India), besides assignments like membership of Board of Studies of universities, panels of Food Safety Standard Authority of India, chairmanship of Equal Opportunity Cell, adviser to Horticultural Produce and Marketing Corporation, Director Summer School. Prof. Joshi has received several awards for his research and teaching contributions
Satish Kumar Sharma: Professor, Department of Horticulture, GB Pant University of Agriculture and Technology, Sant Udham Singh Nagar, Pantnagar, Uttarakhand, India.
