Today, many food waste recovery projects progress around the world, whereas the publication of several scientific articles, the obtainment of related patents, the organization of congresses and industrial efforts in the field have emerged a wealth of literature.
Special Interest Group 5 (SIG5) of ISEKI Food Association (IFA), which is the biggest network worldwide in the field of food waste recovery, aspires to fill in the gap between academia and industry in the particular field. The group complements three years of operation and has already attracted the attention of the scientific community (recently recommended by EU Food Waste – Good Practices in the category of Awareness, information and education), acting as an umbrella that observes all the research, innovation, commercialization and teaching efforts and leads many of them.
Lifelong learning is often considered to be a normal part of working and personal life, as technological trends are always bringing new challenges in the field of food science. SIG5 is leading efforts for the development of teaching activities in its subject of interest, mainly by volunteering actions. Starting with a webinar series three years ago (accounting 15 lectures with a total of >500 individual scientists from >60 countries), the group contributed to the further development of the “5-Stages Universal Recovery Process” (referred in a review article) to a book that explores in depth the theory and methodologies behind the recovery of high added-value compounds from food wastes. The book was recently recommended by FAO and EU Food Waste – Good Practices, in the category of Research & Innovation.
Heading in 2016, more initiatives are planned with a final purpose of offering integral teaching tools for researchers, academics, students, professionals and industrial partners activated in the field. Therefore, “basic reading” will be enhanced with a chapter entitled “High value-added material recovery from food waste” included in Elsevier Reference Module in Food Science and numerous chapters in more than four scientific forthcoming books of Elsevier Food Science Resources.
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