Food Use for Social Innovation by Optimising Food Waste Recovery Strategies
Keynote Speech by Dr. Galanakis, 4th Annual Conference – Interdisciplinary network on agro-food and forestry. (redeAgro, Lisbon, Portugal, 3rd May 2017)
Book Presentation: Olive Mill Waste
Recent Advances for Sustainable Management (IFA Webinars, 4th April 2017)
Book: Nutraceutical and Functional Food Components
Effect of Innovative Processing Techniques (IFA Webinars, 22th March 2017)
The Distance Between Food Waste and Food By-Products Is Connected by a Road Called Recovery
Definitions of “food waste” & “food loss” Food supply chains begin from the primary agricultural phase, proceed with manufacturing and retail, and end with household consumption. During this life cycle, food is lost or wasted because of technological, economic and/or societal reasons. The definitions of “food waste” and “food loss”within the supply chain have been…
Should I Choose Conventional or Emerging Technologies for Food Waste Recovery?
Today, researchers consider food wastes as a source of valuable compounds such as dietary fibers, flavonoids, polyphenols, glucosinolates, anthocyanins, proteins and enzymes. This ambition generated by the fact that the current processing methodologies allow the recovery of target compounds and their re-utilization inside food chain as additives, supplements or food fortification. However, the labelled products…
Join the biggest network worldwide in the field of Food Waste Recovery
The potential of food wastes to create new opportunities and markets has been under-estimated until the very recent years. Indeed, the term “Food Waste Recovery” was not in use, whereas the term recovery was used to underline the prospect of reutilizing or valorising food waste somehow. This term was established by the Special Interest Group 5 (SIG5) of…
Food Waste Recovery: Ways Out
Today, consumers are more aware of risks confronting them and increasingly display a preference for natural entities, which have been generated without human intervention. In addition, they require environmental-friendly food products that are closely tailored to their individual preferences and well-being. These aspects support the promotion of the so-called “green” marketing and quality assurance concepts,…
What 2016 brings in the field of Food Waste Recovery? Teaching Tools, Events & Networking
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…
Food Waste Recovery Trends in 2016: Research, Innovation, Commercialization and Funding
Research Over the last years, the number of published studies dealing with the valorization of processing by-products has been rapidly increased. This is proved by the numerous special issues organized by important Journals, such as these organized by Food Research International: (i) Recovery and utilization of valuable compounds from food processing by-products and (ii) Byproducts from agri-food industry: new strategies…
Food Waste Recovery Book Presentations & Authors’ Team Acknowledgments
After its launching six months ago, the Food Waste Recovery book is continuously raising interest among researchers, academics, students, professionals and industrial partners active in the field. Indeed, thousands’ of colleagues have already joined our Linkedin and Facebook communities, participate in our open forums, discuss their needs, make questions, refer their case scenarios, indicate their problems and finally look for solutions…