Whey Valorization

Amrita Poonia is working as an Assistant Professor in the Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India. She has published one book with Springer, two laboratory manuals, more than 26 book chapters at National and International level. Dr. Poonia has conducted/ offered a Massive Open Online Course (MOOC) under agMOOCs on Functional Foods: Concept, Technology and Health Benefits from (8 October, 2018 to 19 November, 2018) and  awarded with the Certificate of Appreciation for offering a Massive Open Online Course (MOOC) under agMOOCs, by Commonwealth of Learning (COL) Canada.She has published more than 78 publications in esteemed National and International Journals. Dr. Poonia has supervised 2 Ph.D scholars and 40 M.Sc students. She has 12 years of teaching experience at UG, PG and Ph.D levels. She has received Research Incentive Grant under Institutions of Eminence (IoE Scheme) of Banaras Hindu University. She has successfully completed a project on “Identification of Food borne pathogen (Listeria monocytogenes) in Shrikhand Using PCR (Polymerase Chain Reaction)” at BHU New Faculty Members XI- Plan Grant in 2012. She is a Life Member of Association of Food Scientists & Technologists, India and Indian Dairy Association.  Dr. Trajkovska Petkoska is a Professor at University St. Kliment Ohridski-Bitola, and has been actively involved in the development of numerous novel products, material formulations and cutting-edge technologies. Examples include a variety of micro- and nano- polymer composites, multi-functional thin films/coatings, food contact materials, antimicrobial formulations, sustainable food systems, healthy diets, global syndemic problems, and global goals. Her experience involves working in academia, industrial and military institutions. She participated in different project programmes like EU FP7, Horizon 2020, CEEPUS, COST Actions. She is an evaluator for EU and national projects submitted to Fund of Innovation and technological development, Ministry of Education; peer-reviewer of journals by Elsevier, Springer, Wiley, Taylor&Francis, MDPI, Hindawi; editor of few Frontiers journals. She is the author of peer- reviewed scientific articles, 3 books, 10 book chapters, and has been granted with three US patents.

• Chapter 1. Whey Production Status, Types, Characterization and Functional Properties.- Chapter 2. Whey: Chemistry and its Biotechnological Potential.- Chapter 3. Utilization of Whey: Sustainable Trends and Future Developments.- Chapter 4. Green Technologies for Treatment and Utilization of Whey towards Sustainable Exploitation.- Chapter 5. Whey: A Potential Source of Bacterial Cellulose and Xanthan Gum.- Chapter 6. Bioplastic Production Using Whey (Polyhydroxyalkanoates and Polyhydroxybutyrates).- Chapter 7. Potential of Whey for Production of Value-Added Products Using Microbial Fermentations.- Chapter 8. Whey: A Potential Substrate for the Production of Natural Pigments.- Chapter 9. Whey: As a Fermentation Substrate for the Production of Exopolysaccharides.- Chapter 10. Whey Protein Based Edible Coatings: Recent Trends.- Chapter 11. Valorisation of Whey for Development of Different Types of Food Products Including Fermented Beverages.- Chapter 12. Whey: Source of Bioactive Peptides, Probiotics, Organic Acids, Aromatic Compounds and Enzymes.- Chapter 13. Bacteriocins Production Using Whey.- Chapter 14. Whey: As A Low -Cost Substrate for the Production of Biosurfactants.- Chapter 15. Utilization of Whey for Production of Bioenergy and Biofuels.- Chapter 16. Recent Trends in Membrane Processing of Whey.