This book and its 2 sister books (Volumes 2 and 3) of the Handbook of Environmental Engineering (HEE) series have been designed to serve as a mini-series covering agricultural and green biotechnologies. It is expected to be of value to advanced undergraduate and graduate students, to designers of sustainable biological resources systems, and to scientists and researchers. The aim of these books is to provide information on treatment and management of agricultural, pharmaceutical and food wastes and to serve as a basis for advanced study or specialized investigation of the theory and analysis of various integrated environmental control and waste recycle systems. Volume 1 covers topics on: treatment and management of livestock wastes; waste treatment in the pharmaceutical biotechnology industry using green environmental technologies; vermicomposting process for treating agricultural and food wastes; the impacts of climate change on agricultural, food, and public utility industries; innovative PACT activated sludge, CAPTOR activated sludge, activated bio-filter, vertical loop reactor, and PHOSTRIP processes; agricultural waste treatment by water hyacinth aquaculture, wetland aquaculture, evapotranspiration, rapid rate land treatment , slow rate land treatment, and subsurface infiltration; production and applications of crude polyhydroxyalkanoate-containing bioplastic from agricultural and food-processing wastes; optimization processes of biodiesel production from pig and neem seeds blend oil using alternative catalysts from waste biomass; making castor oil a promising source for the production of flavor and fragrance through lipase mediated biotransformation; and waste treatment and minimization in baker's yeast industry.

This book and its sister book (Volume 1 ) of the Handbook of Environmental Engineering (HEE) series have been designed to serve as a mini-series covering waste treatment in biotechnology, agricultural and food industries . It is expected to be of value to advanced undergraduate and graduate students, to designers of sustainable biological resources systems, and to scientists and researchers. The aim of these books is to provide information on bio-environmental engineering, and to serve as a basis for advanced study or specialized investigation of the theory and analysis of various agricultural and natural resources systems. Volume 2 covers topics on: (a) application of secondary flotation-filtration and coagulant recycle for improvement of a pulp mill primary waste treatment facility; (b) management of solid and hazardous wastes; (c) microbial enzymes for wastewater treatment; (d) a multi-criteria approach to appropriate treatment technology selection for water reclamation; (e) chemicals used in agriculture: hazards and associated toxicity issues; (f) biochar for adsorptive removal of pharmaceuticals from environmental water; (g) treatment of palm oil mill effluent; (h) treatment and management of solid waste by incineration; (i) technologies for removal of volatile organic compounds (VOC) from industrial effluents and/or potable water sources; (j) treatment of healthcare waste.

Utilization of By-products and Treatment of Waste in the Food Industry, the third volume of the ISEKI-Food book series, deals with the main features of utilization of the food industry waste, defined thereby as by-product, and the treatments necessary to discard waste to environmental acceptors. Topics range from an overview about ways of utilization, the necessity of food waste utilization, treatment according to established standards and directives, methods and applications of treatments for wastewater, the use of anaerobic fermentation technology, and ideas for the range of possible useable wastes. The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. "ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies". Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics.

The continuously increasing human population, has resulted in a huge demand for processed and packaged foods. As a result of this demand, large amounts of water, air, electricity and fuel are consumed on a daily basis for food processing, transportation and preservation purposes. Although not one of the most heavily polluting, the food industry does contribute to the increase in volume of waste produced as well as to the energy expended to do so. For the first time, nine separate food industry categories are thoroughly investigated in Waste Management for the Food Industries in an effort to help combat this already acute problem. The current state of environmental management systems is described, offering comparisons of global legislation rarely found in other resources. An extensive review of commercial equipment, including advantages and disadvantages per employed waste management technique, offers a unique perspective for any academic, student, professional, and/or consultant in the food, agriculture and environmental industries. Thoroughly examines the most prevalent and most polluting industries such as Meat, Fish, Dairy, Olive Oil, Juice and Wine industries Includes synoptical tables [methods employed, physicochemical or microbiological parameters altered after treatment etc] and comparative figures of the effectiveness of various waste management methods Contains nearly 2500 of the most up-to-date references available

Food wastage has become a major problem with about one third of all food produced for human consumption going to waste, leading to major socioeconomic and environmental consequences in an increasingly resource-constrained world. This volume embraces integrated management as a solution to food and agricultural wastage. It presents methods to lessen, reuse, recycle, and manage wastage by merging and employing a variety of suitable methods, equipment, and organizational plans. The volume begins with a global overview of the characterization of food and agricultural wastes. It then delves into using food processing applications that use byproducts as sources of valuable bioenergy and recoverable products. It explores methods for reducing, reusing, and recycling waste along with basic and modern environmental practices for food and agricultural waste management. Chapters discuss food waste management in conjunction with enhancing food security and sustainability and management strategies that offset the impact of food and agricultural wastes on the environment. Finally, the book looks at the challenges and opportunities that are associated with food and agricultural waste management across the globe.