Bioremediation in Food Waste Management
- Authors: Letícia Dutra Minozzo1, Maria Luisa Cerri2, Naiana Cristine Gabiatti3, Paula Fernandes Montanher4, Eduardo Bittencourt Sydney5, Andréia Anschau6
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View Affiliations Hide AffiliationsAffiliations: 1 Universidade Tecnolgica Federal do Paran (UTFPR), Cmpus Dois Vizinhos, Department of Bioprocess Engineering and Biotechnology, 85660 000, Dois Vizinhos, Paran, Brazil 2 Universidade Tecnolgica Federal do Paran (UTFPR), Cmpus Ponta Grossa, Department of Bioprocess Engineering and Biotechnology, 84016-210, Ponta Grossa, Paran, Brazil 3 Universidade Tecnolgica Federal do Paran (UTFPR), Cmpus Dois Vizinhos, Department of Bioprocess Engineering and Biotechnology, 85660-000, Dois Vizinhos, Paran, Brazil 4 Universidade Tecnolgica Federal do Paran (UTFPR), Cmpus Dois Vizinhos, Department of Bioprocess Engineering and Biotechnology, 85660-000, Dois Vizinhos, Paran, Brazil 5 Universidade Tecnolgica Federal do Paran (UTFPR), Cmpus Ponta Grossa, Department of Bioprocess Engineering and Biotechnology, 84016-210, Ponta Grossa, Paran, Brazil 6 Universidade Tecnolgica Federal do Paran (UTFPR), Cmpus Dois Vizinhos, Department of Bioprocess Engineering and Biotechnology, 85660-000, Dois Vizinhos, Paran, Brazil
- Source: Bioremediation for Environmental Pollutants , pp 224-252
- Publication Date: June 2023
- Language: English
Bioremediation in Food Waste Management, Page 1 of 1
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A growing population implies an increasing demand for food. Consequently, the processing industry related to it generates large amounts of waste. This problem arose due to the delayed development in establishing effective and advanced waste management technologies, which must be developed and used to lower the cost of producing processed foods and minimizing pollution risks. Recent studies on the valorization of residues in the food chain have focused on obtaining value-added products such as biofuels, enzymes, bioactive compounds, biodegradable plastics, and nanoparticles. Regulatory agencies and the food processing industries can work together to develop new waste management and use processes that are commercially viable. This chapter presents an introduction to bioremediation and management of various residues from the food industries (beverages, dairy, fruit, vegetables, oil and meat), as well as some characteristics, advantages, and limitations of some methods. New possibilities for using food waste are also described. <br>
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