Special Issue "Food Wastes: Feedstock for Value-Added Products: 4th Edition"
Deadline for manuscript submissions: closed (31 May 2023) | Viewed by 12578
Interests: biochemical engineering; fermentation biotechnology; bioreactor design; valorization of agro-industrial wastes and food wastes for biofuels; kinetic modeling; halogenated hydrocarbons degradation; mass transfer phenomena; hydrolytic enzymes (purification, characterization); bio-scouring of cotton fabrics; growth of microalgae
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Food waste (FW) is a global problem that has received increasing public and political attention in recent years. This problem will only become more significant in the coming years, especially considering the increase in food demand due to the growing global population. Food is a precious commodity, and its production can be resource-intensive. According to the Food and Agriculture Organization of the United Nations (FAO), food loss (FL) is defined as “the decrease in quantity or quality of food”. Food waste is part of food loss and refers to the discarding or alternative (non-food) use of food that is safe and nutritious for human consumption along the entire food supply chain, from primary production to end-household consumer level. The European Project FUSIONS defines FW as “any food, and inedible parts of food, removed from (lost to or diverted from) the food supply chain to be recovered or disposed of (including composted, crops plowed in/not harvested, anaerobic digestion, bio-energy production, co-generation, incineration, disposal to sewer, landfill or discarded to sea)”. According to the FAO, nearly 1.3 billion tons of food products per year are lost along the food supply chain, and in the next 25 years, the amount of food waste is projected to increase exponentially.
Currently, most food wastes are recycled, mainly as animal feed and compost. The remaining quantities are incinerated and disposed of in landfills, causing serious emissions of methane (CH4), which is 23-times more potent than carbon dioxide (CO2) as a greenhouse gas and significantly contributes to climate change. The social impacts of FL and FW may be ascribed with ethical and moral dimensions within the general concept of global food security. Economic impacts are due to the costs related to food wastage and their effects on farmers and consumer incomes.
The EU waste framework directive 2008/98/EC defines the EU waste management hierarchy as follows: (a) prevention, (b) preparing for reuse, (c) recycling, (d) other recovery (e.g., energy recovery), and (e) disposal. Similarly, the Environmental Protection Agency defines the following hierarchy in relation to FW management: (a) source reduction; (b) feeding hungry people; (c) feeding animals; (d) industrial uses; and (e) composting, incineration, or landfilling.
Preventing the overproduction and oversupply of food is the first step to be taken in reducing FW generation. FW is rich in a spectrum of organic components including carbohydrates, proteins, oils and fats, and organic acids. FW can be converted into a spectrum of bio-commodity chemicals and bioenergy by employing bioprocesses. The implementation of the biorefinery concept could be an essential part of the successful valorization of FW. Producing a spectrum of bio-based products, FW biorefinery can complement fossil-based refinery to a certain extent and address the major drivers for the bioeconomy, namely climate, resource security, and ecosystem services.
In continuation, this Special Issue compiles both recent innovative research results as well as review papers on food waste valorization for the production of value-added products.
Dr. Diomi Mamma
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- food waste
- circular economy
- value-added products
- integrated bioprocesses
- biobased products
- platform chemicals
- microbial fuel cell (MFC)
- organic acids
- Food Wastes: Feedstock for Value-Added Products in Fermentation (9 articles)
- Food Wastes: Feedstock for Value-Added Products: 2nd Edition in Fermentation (7 articles)
- Food Wastes: Feedstock for Value-Added Products: 3rd Edition in Fermentation (11 articles)
- Food Wastes: Feedstock for Value-Added Products: 5th Edition in Fermentation