Valorisation of Food Waste: Process and Product Design

This book explores innovative strategies for repurposing food waste, with a strong focus on process and product design. It highlights diverse food waste sources, including expiring materials and often overlooked resources, offering a comprehensive evaluation of technologies, methods, and sustainable solutions to address the global challenge of food waste.

Key Features:

• Offers guidelines and a food waste valorisation framework
• Presents unique pathways for valorising food waste and expired food
• Delves into principles and strategies for food waste valorisation, transforming food waste into building and construction materials, upcycling food waste, and extracting bioactive compounds from expired sources
• Explores converting food waste into biochar, biofuel, and maximising biogas production, as well as utilising bioconversion technology with Black Soldier Fly larvae and integrating the water–energy–food nexus
• Each chapter includes exercises and case studies to enhance understanding and practical application

This text is aimed at academics, engineers, technologists, and researchers in the food, pharmaceutical, and chemical industries.

Chien Hwa Chong is Associate Professor in the Department of Chemical and Environmental Engineering at the University of Nottingham Malaysia. He is a Professional Engineer registered with the Board of Engineers Malaysia, a Chartered Member of IChemE, and a Chartered Engineer registered with the Engineering Council (UK). Additionally, he holds the titles of International Professional Engineer, IntPE (Malaysia), APEC Engineer, Fellow of the Institution of Engineers Malaysia (FIEM), and Fellow of the Higher Education Academy (FHEA). He is expert in the field of drying of biomaterials, 3D printing technology, wastewater treatment, and engineering education. Dr. Chong has made significant contributions to the field, including the publication of his book, Drying and Valorisation of Food Processing Waste.