CALL FOR BOOK CHAPTER (ELSEVIER BOOK SERIES)

EDITED BY:

• Dr Olalere Olusegun Abayomi (Universiti Sains Malaysia, Malaysia)

• Dr Puranjan Mishra (Hong Kong Baptist University, Hong Kong)

• Assoc. Prof. Gan Chee-Yuen (Universiti Sains Malaysia, Malaysia)

It is my pleasure to invite you to submit your chapters for this new book entitled 'Food Waste Valorization: Emerging Trends, Techno-economic and Environmental Considerations'. In case you find it feasible to spare time for writing a chapter, it will be very kind of you to submit the chapter title, affiliation, and contact information within the next 10 days so that we will finalize it and freeze the chapters for the book publication. You can also invite your colleagues to join as co-authors. We will contact you with more details after we receive your consent letter. In case you need any clarification(s), you may please contact the undersigned editor. Since we wish the book to be ready in a few months as per the publisher's request and deadlines. We have proposed a list of chapters, and you are at liberty to choose one of the topics or contribute to any other topics as per your convenience.

This book is intended to provide deep insights into the emerging trends in research on food waste valorisation taking into account the techno-economic perspectives which are key matrices to make the process technically feasible, economically viable and environmentally sustainable. In this unique volume, the emphasis will be given to the state-of-the-art advancements and prognosis for the maximum utilization/valorisation of food waste to value-added products. The sections on techno-economic feasibility and life cycle assessment will provide a comprehensive overview and help in identifying the most sustainable options and propose improvements to the currently available technologies. With the contributions from the active and leading experts in this book, it will be an ideal reference book for academic and non-academic readers.

Across the world, up to 40% of food is wasted globally during the food supply chain. This vast percentage comes from food that is either thrown away, decayed, or infested from the time it's grown to the time it's eaten. A lot of waste is made every year because of how food is processed, particularly in the food industry. It has been hard to control, dispose of, and treat these food wastes because of a lot of economic problems. In light of this, efforts have been made to turn food waste into useful products that are too many to name. Though many researchers have documented about how these food wastes can be turned into other value-added products, most of their reports don't go into enough detail to cover all of the different fields of specialisation that are involved in the process. It is important to note that food waste valorisation is an interdisciplinary issue and as such allow different research experts such as agriculturist, engineers, scientist and economists etc. Food supply chains have grown more complicated in recent years as a result of globalization, which has resulted in a wider variety of foods and longer distances between their origin and final destination.In addition, food waste is a major issue with environmental, economic, social, and ethical ramifications. It must be addressed. In the first place, it wastes resources and fills up landfills, and it emits greenhouse gases that contribute to warming the planet and causing it to change its climate. First and foremost, it is a huge undertaking that requires a significant amount of money to produce, store, transport and treat the products. The third way to help fight hunger is to donate usable food that has been thrown out because doing so will help ensure the food security of a growing population while also promoting social equality. Because of this, food waste must be prevented and reduced to increase the supply chain's resource efficiency, make food more readily available, and lessen hunger.

Food wastes are important bio-resources that may be converted into a variety of products such as bio-fertilisers, biodegradable plastics, biodiesel, chemicals, and nutraceuticals. Converting food waste into these items can help to lessen the need for fossil-derived products, which have traditionally led to significant pollution.

As a result, food waste valorisation offers significant economic, social, and environmental advantages, and numerous governments are already pushing food waste valorisation techniques. These initiatives promote the establishment of recycling and reuse in the food industry by completing the loop and repurposing wastes, a strategy that has been endorsed by recent legislation in several industrialised nations. Thus, the book's primary contribution is twofold: it provides precise information on food intake and sustainable practices to reduce food waste, and it discusses options for food waste valorisation. Not only is food waste valorisation advantageous for a food production firm because the economic worth of the material increases, but it is also advantageous since these commodities are often abundant.

PROPOSED CHAPTERS

SECTION 1: FOOD SUSTAINABILITY, WASTAGE, AND MANAGEMENT SYSTEMS

• Chapter 1: Overview of Food Wastes and its Valorisations

• Chapter 2: Food Wastes and Sustainable Development Goals (SDGs)

• Chapter 3: Food Waste Generation and Holistic Management in COVID-19 and Post-Covid Era.

• Chapter 4: Socio-economic Concern, Environmental Impact Assessment and Feasibilities Study of Up-cycled Food Wastes

SECTION 2: FOOD WASTES VALORIZATION INTO VALUE-ADDED PRODUCTS

• Chapter 5: Food Waste to Energy: Techniques for Energy Recovery from Food Waste

• Chapter 6: Bioactive: Extractability of Value-added Nutraceuticals from Food Wastes

• Chapter 7: Soil Enrichment: Food Waste a Potential Boost for Improving Crop Productivity

• Chapter 8: Depolymerizing and Upgrading Food Waste Components into Platform Chemicals

• Chapter 9: Valorisations of Food Wastes in Infrastructural Development and Construction Industries

• Chapter 10: Valorisation of Food-based wastes into Hydrophobic Bio-plastics

• Chapter 11: Sustainable Valorisation of Food Wastes for Animal Feed Fortification

• Chapter 12: Approaches to Isolation and Characterization of Novel Microbes from Food Waste

• Chapter 13: Process Design, Modelling and Technology Integration for Maximizing Efficiency in Food Valorisations

SECTION 3: TECHNO-ECONOMIC AND LIFE-CYCLE ASSESSMENT IN FOOD WASTE VALORIZATION

• Chapter 14: Analysis of Laws, Policy and Regulatory Challenges Associated and Future Direction with Food Waste Valorisation

• Chapter 15: Business and Financial Models in Food Wastes Valorisations

• Chapter 16: Techno-economic and Life-Cycle Assessment of Food Wastes Valorisation

NOTE:

• Chapter Lenght: ≥10,000 words

• Abstract Submission Due Date: 28 October, 2022

• Submission Due Date for Full Draft: 10th January, 2023

Expression of interest and abstract should be forwarded to any of the email below:

• drolalereolusegun@gmail.com

• puranjanmishra@gmail.com

• cygan@usm.my