Ideas

The prospect of recovering valuable compounds from food by-products is a story that started few decades ago. For instance, solvent extraction had been applied to recover oil from olive kernels, which are one of the by-products derived from olive oil production. Today, olive kernels are considered an established commodity similarly to olive fruit, whereas researchers…

Sustainability

Organizations and in particularly food production systems can no longer ignore the need to act in a sustainable manner. Sustainability provides tangible benefits to the engaged organizations, e.g. reduction of costs and risks by being proactive in environmental issues. By balancing the social and environmental elements of sustainability, long-term profitability could be achieved. Recovery is a…

Research and Innovation

Researchers at all levels (Ph.D. students, post-doc, Professors, etc) face problems at publishing their studies as the competition is high and Journals rejection percentages grow. In addition, there is a clear lack of journals in the field of food waste recovery. This fact forces researchers to submit their studies in journals related to food chemistry…

Training

Lifelong learning is a normal part of working and personal life, as technological trends are always bringing new challenges in the field. Indeed, we believe that continual training is the best tool to narrow the gap between industry and academia, research evidence and practice. Our group has an excellent record of delivering first class training…

Advice

All food companies have problems valorising their waste and by-products. Solutions are often outside their expertise and need third party advices. Our management consulting and other services aim to support food industries and organisations to innovate and develop food waste recovery and sustainability projects. We understand that finding the right strategy, technologies and potential applications…

Books

Our group has edited numerous books/textbooks covering different aspects of food waste management, food industry innovation, sustainability, food processing technologies and nutrition. Readership includes typically food technologists, researchers, scientists, engineers, chemists, professionals, innovation developers and students working or studying in food and environmental science and technology areas. More Works

Courses

Food Waste Recovery Groups provides training courses for the food industry and academia covering different topics in the broad fields of bioresources, environment, sustainability, food, nutrition, and innovation. Accelerating Innovation for the Food Industry in the Post-pandemic Era  (Internationally/Online)  Main topics: The effect of the pandemic on the food sector; technology disruptions in the food…

Experts Database

Our group has developed the most detailed and updated database of experts in the field of food waste recovery. Our experts have a frontline evaluation experience across industry projects and research proposals. They are committed to provide fast and accurate judgements, suited to our partners’ needs, to help them achieve both their immediate and long-term…

Publications

Today, many projects are progressing around the world, whereas the publication of several scientific articles, the obtainment of related patents and the organization of congresses field have emerged a wealth of literature. Our experts are recognised as thought leaders and key innovators in the field of food waste recovery. Most of them are conducting research…

Reference Module

Reference modules in science provide the fastest route of targeted content that researchers and scholars value so highly. Our group has contributed to these efforts by providing a “basic reading” resource entitled High value-added material recovery from food waste (edited by Galanakis, C.M.), available in Elsevier Reference Module in Food Science – MS3510. The content of…