Sustainable Food Waste Management

SECTION - I: Food industry waste: introduction, standards and management.- Chapter 1. Sustainable food waste management: a review.- Chapter 2. Environmental Standards & Regulations for waste management in food industries.- Chapter 3. Characterization and treatment of waste from food processing industries.- Chapter 4. Advances in waste water treatment in food processing industries: a sustainable approach.- SECTION - II: Utilization of waste from food processing industries.- Chapter 5. Fruits and Vegetable By-Product Utilization as a Novel Approach for Value Addition.- Chapter 6. Phytochemicals from the Fruits and Vegetable Waste: holistic and sustainable approach.-Chapter 7. Fruit Peels: A Sustainable Agro-waste Utilization Approach.- Chapter 8. Waste from Dairy Processing Industries and its Sustainable Utilization.- Chapter 9. Potential Value Addition from Cereal and Pulse Processed By-Products: A Review.- Chapter 10. Waste from oil-seed industry: a sustainable approach.- Chapter11. Wealth from meat industry by-products and waste: a review.- Chapter 12. Post-Harvest Management of Climacteric Fruits in India: the promising road map for future.- Chapter 13. Agricultural waste produce: utilization and management.- Chapter 14. Bio-based packaging from Food Industry waste.- 15. Emerging opportunities for effective valorization of Dairy by-products.- Chapter 16. Advances in Sugarcane Industry: by-products valorization.- SECTION - III: Sustainable Food waste management technologies.- Chapter 17. Food industry waste: a potential substrate for mushroom cultivation.- Chapter 18. Microbial remediation: a sustainable biological tool for Food waste management.- Chapter 19. Recovery of bio-active components from food industry waste.- Chapter 20. Food processing waste to Biofuel: a sustainable approach.- Chapter 21. Utilization of fly ash as a sustainable waste management technique.- Chapter 22. Digital Knowledge Ecosystem: A new weapon to achieve sustainable food waste

Dr. Monika Thakur is an Assistant Professor at the Amity Institute of Food Technology since 2009. She was awarded Ph.D. in 2006 by Himachal Pradesh University. She is Double Gold medalist (M.Sc & M.Phil) and received several prestigious awards as Post Graduate studies Himachal Pradesh (2004); Himalayan Research Scholar Association (2007); Wiley Research Academy (2017) and Young Scientist Award, IITT 2020. She has also worked on various research projects as SRF, and JRF at Himachal Pradesh University. Her area of expertise is Plant Sciences, Mycology, Functional foods & Nutraceuticals.  Apart from her teaching assignments, she has been involved in various research and extension activities. She has guided more than 22 Dissertations and 2 students have completed Ph.D. under her guidance. She is a member of editorial board and reviewer in Journals of national and international repute.  She has done two Industrial consultancy and currently one DST sanctioned projectis running. She has published more than 40 research publications, 1 patent, 20 book chapters, 5 books, 01 compendium and presented more than 35 papers. She has also organized various Training programme, Faculty Development programmes, National conferences and national seminar. She has completed certificate course in Food Safety Management systems ISO: 22000:2004. She is also a certified Food Safety Trainer for the FoSTaC (Food Safety Training & Certification) programme conducted by FSSAI, GoI.
 Prof. V K Modi is the Head of Institute at Amity Institute of Food Technology, Amity University, Noida. He joined Amity Institute of Food Technology after his superannuation as Chief Scientist and Professor AcSIR from CSIR-Central Food Technological Research Institute, Mysore. He graduated from Punjab Agricultural University, Ludhiana with a degree in Food Science and Technology. He joined the CSIR-Central Food Technological Research Institute, Mysore in 1987 and spent the next30