Food Waste Recovery

Dr. Galanakis is an interdisciplinary scientist. He is the research and innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of the Food Waste Recovery Group of the ISEKI-Food Association (Vienna, Austria). He serves as an expert evaluator and monitor of international and regional funded programs and proposals, whereas he is an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International. He has edited nine books and published ~100 articles

• Part I: Introduction1. Food waste management, valorization, and sustainability in the food industry2. Classification and target compounds3. The universal recovery strategyPart II: Conventional Techniques4. Conventional macroscopic pretreatment5. Conventional macro and micromolecules separation6. Conventional extraction7. Conventional purification and isolation8. Conventional Product formationPart III: Emerging Technologies9. Emerging Macroscopic Pre-treatment10. Emerging Macro- and micro-molecules separation11. Emerging Extraction 12. Emerging Purification and isolation13. Emerging Product formationPart IV: Commercialized aspects and applications14. Cost and safety issues of emerging technologies against conventional techniques15. Recovery and applications of enzymes from food wastes16. Applications of compounds recovered from olive mill waste17. Application of compounds from grape processing by-products: Formulation of dietary fibre and encapsuled bioactive compounds18. Plant-based by-products19. Applications in bakery products20. Valorization of meat by-products21. Potential applications of food industrial by-products in the dairy industry22. Antimicrobial compounds improve food shelf-life23. Foods and supplements24. Cosmetics

"This is a “must-have” book and should be used in every food science curriculum. This book would also be an excellent reference book for companies in the food industry or even the food value chain, from primary production through to the retail sector." --FST Magazine