Description

Life cycle assessment (LCA) of production and processing in the food industry is an
important tool for improving sustainability. Environmental assessment and management in
the food industry reviews the advantages, challenges and different applications of LCA and
related methods for environmental assessment, as well as key aspects of environmental
management in this industry sector.

Part one discusses the environmental impact of food production and processing, addressing
issues such as nutrient management and water efficiency in agriculture. Chapters in Part
two cover LCA methodology and challenges, with chapters focusing on different food
industry sectors such as crop production, livestock and aquaculture. Part three addresses the
applications of LCA and related approaches in the food industry, with chapters covering
combining LCA with economic tools, ecodesign of food products and footprinting methods
of assessment, among other topics. The final part of the book concentrates on
environmental management in the food industry, including contributions on training, eco-
labelling and establishing management systems.

With its international team of editors and contributors, Environmental assessment and
management in the food industry is an essential reference for anyone involved in
environmental management in the food industry, and for those with an academic interest in
sustainable food production.

Key Features
 Reviews the advantages, challenges and different applications of LCA and related
methods for environmental assessment
 Discusses the environmental impact of food production and processing, addressing
issues such as nutrient management and water efficiency in agriculture
 Examines environmental management in the food industry, including contributions
on training, eco-labelling and establishing management systems

Abstract:
While historically life cycle assessments (LCAs) of food and beverage
packaging have focused upon comparative assessment of different
packaging material formats and configurations, there is an increasing
awareness that the LCA impact of the 'content' i.e., the food or beverage,
has a greater impact on the overall product packaging system than the
packaging materials. The growing interest among multinational
brandowner companies and retailers to implement sustainable packaging
strategies and systems is also driving a refinement in evaluation tools,
metrics and indicators. This new direction will see the development of the
need for organisations to implement action-oriented decision making
using life cycle thinking to improve the design of the product packaging
system.

Abstract
As all industrial processes and food production significantly contributes to
consumption of resources and presents remarkable environmental impacts to be
evaluated through a life cycle approach. This chapter presents and discusses the
implementation of Life Cycle Assessment (LCA) in different food industries.
Specific methodological issues related to the food sector are discussed with
particular attention to functional unit, system boundary, allocation rules, crop
cultivation, manure management and packaging. The following main product
categories are considered: products of agriculture, live animals and animal
products, fish and other fishing products, beverages. LCA, originally developed
to be used as decision support tool for environmental management, has now
several related applications such as external communication through
environmental labels and declarations. A further step in applying LCA to food
industry would be the spread of environmental certification and labeling schemes
utilization for Business to Business (B2B) and Business to Consumer (B2C)
communication. For this reason, in this chapter several applications of
environmental labels to food products are presented.

Abstract
The large amount of waste produced by the food industry constitutes a
great loss of valuable materials and raises serious management problems
from both the economic and environmental point of view. Many of these
residues or by-products have, however, the potential to be utilized as raw
materials into alternative production systems such as biorefineries. The
present chapter deals with the use of the waste resulting from the food
manufacturing industry, taking grape-derived waste, brewer's spent grain
(BSG), olive-derived waste, potato-derived waste and dairy by-products as
biorefinery examples. These processes are presented showing the
feasibility and constraints of applying industrial symbiosis toward the
implementation of a circular bioeconomy. Furthermore, value-added
products with special interest for the nutraceutical and pharmaceutical
industry are highlighted, including some antioxidants and phenolic
compounds with anticancer activity.

Abstract
Food waste has long been considered as subjects of treatment,
minimization, and prevention, as their disposal cause detrimental effects
in the environment. However, this status is about to change since today
food processing by-products account as a source of valuable compounds
that could be recovered and reutilized to fortify different products (e.g.,
cosmetics) and foodstuff. This chapter revises current aspects of food
waste recovery in the food industry, giving emphasis on different cases of
processing by-products. At first, food waste–related and newly introduced
definitions are provided, whereas the Universal Recovery Strategy is
analyzed to explore how it can help overcoming innovation obstacles and
improving sustainability of food systems. Thereafter, it discusses current
valorization trends of by-products obtained in different food industries,
particularly those generated during processing of cereals, coffee, meat,
olives, grapes, and other fruits.

Abstract:
Life cycle Assessment (LCA) is the quantitative environmental assessment of a
product over its entire life cycle, which includes raw material acquisition,
production, transportation, use and disposal. This chapter provides an overview
of the different applications of LCA and of the methodology. The more critical
methodological issues and choices are discussed at some depth, after which
examples are given of the ways in which methodological choices relate to
application. The chapter is concluded by the presentation of a number of more
recent trends in LCA methodology.

Abstract:
This chapter describes the major challenges relating to LCA data and
system delimitation when carrying out LCAs on products from the food
industry. Food is characterised as a product where emissions related to
the feedstock (agriculture) and electricity in the use (and processing)
stage can be identified as hotspots. Calculation of environmental impacts
from agricultural products and electricity are highly sensitive to the
applied approach for modelling; consequential versus attributional. Both
consequential and attributional modelling are demonstrated in different
situations, and pros and cons of the two approaches are discussed. Based
on this, consequential modelling is proposed as the preferable option
because it takes into account cause–effect relationships, it does not ignore
the effects of co-products and it maintains mass- and substance-balance
of processes. Since consequential modelling seeks to be more accurate,
the risk of misleading decision support is minimised in consequential
modelling. The disadvantage of consequential modelling is that no
commonly accepted marginal supplies of products for different
countries/regions exist. The same applies for attributional modelling, but
national/regional market averages are more fixed and less sensitive to
assumptions introduced by the individual LCA practitioner.

Abstract:
LCA has been applied to assess the environmental impacts of crop production
and horticulture for over 15 years. This chapter discusses the main challenges of
this procedure. It gives guidance on how to consider the multifunctionality of
agricultural production and how to draw the boundaries of the production system.
The complexity and variability of the production systems and the environmental
mechanisms underlying the environmental impacts give rise to a number of
challenges that have to be met. From this analysis, recommendations are
deducted for a solid analysis of the environmental impacts. The chapter ends with
an outlook on expected future developments.

Description
Producing products of reliable quality is vitally important to the food and beverage
industry. In particular, companies often fail to ensure that the sensory quality of
their products remains consistent, leading to the sale of goods which fail to meet
the desired specifications or are rejected by the consumer. This book is a practical
guide for all those tasked with using sensory analysis for quality control (QC) of
food and beverages.
Chapters in part one cover the key aspects to consider when designing a sensory
QC program. The second part of the book focuses on methods for sensory QC and
statistical data analysis. Establishing product sensory specifications and combining
instrumental and sensory methods are also covered. The final part of the book
reviews the use of sensory QC programs in the food and beverage industry.
Chapters on sensory QC for taint prevention and the application of sensory
techniques for shelf-life assessment are followed by contributions reviewing
sensory QC programs for different products, including ready meals, wine and fish.
A chapter on sensory QC of products such as textiles, cosmetics and cars
completes the volume.

Sensory analysis for food and beverage quality control is an essential reference for
anyone setting up or operating a sensory QC program, or researching sensory QC

Description
Food process engineering, a branch of both food science and chemical engineering, has
evolved over the years since its inception and still is a rapidly changing discipline. While
traditionally the main objective of food process engineering was preservation and
stabilization, the focus today has shifted to enhance health aspects, flavour and taste,
nutrition, sustainable production, food security and also to ensure more diversity for the
increasing demand of consumers.

The food industry is becoming increasingly competitive and dynamic, and strives to
develop high quality, freshly prepared food products. To achieve this objective, food
manufacturers are today presented with a growing array of new technologies that have the
potential to improve, or replace, conventional processing technologies, to deliver higher
quality and better consumer targeted food products, which meet many, if not all, of the
demands of the modern consumer. These new, or innovative, technologies are in various
stages of development, including some still at the R&D stage, and others that have been
commercialised as alternatives to conventional processing technologies.

Food process engineering comprises a series of unit operations traditionally applied in the
food industry. One major component of these operations relates to the application of heat,
directly or indirectly, to provide foods free from pathogenic microorganisms, but also to
enhance or intensify other processes, such as extraction, separation or modification of
components.  The last three decades have also witnessed the advent and adaptation of
several operations, processes, and techniques aimed at producing high quality foods, with
minimum alteration of sensory and nutritive properties. Some of these innovative
technologies have significantly reduced the thermal component in food processing, offering
alternative nonthermal methods.

Food Processing Technologies: A Comprehensive Review covers the latest advances in

innovative and nonthermal processing, such as high pressure, pulsed electric fields,
radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle
technology. Each section will have an introductory article covering the basic principles and
applications of each technology, and in-depth articles covering the currently available
equipment (and/or the current state of development), food quality and safety, application to
various sectors, food laws and regulations, consumer acceptance, advancements and future
scope. It will also contain case studies and examples to illustrate state-of-the-art
applications. Each section will serve as an excellent reference to food industry
professionals involved in the processing of a wide range of food categories, e.g., meat,
seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among
others.  View less >

Key Features
 Comprehensive: Offering readers a ‘one-stop’, comprehensive resource for access
to a wealth of information to fully support their research and activities in this area
and a critical insight into the future direction of the field
 Clearly structured:  Meticulously organized, with case studies, examples and
illustrations of state-of-the-art applications for each processing technology, it is the
ideal resource for students, researchers and professionals to find relevant
information quickly and easily and understand how new and emerging technologies
may be commercialized
 Interdisciplinary:  Chapters written by academics and practitioners from various
fields and regions will ensure that the knowledge within is easily understood by and
applicable to a large audience
 Multimedia Features: Hyperlinked references and further readings, cross-references
and widgets will allow readers to easily navigate a wealth of information, as well as
the inclusion of various multimedia tools Inclusion in the Reference Module in
Food Science will ensure that content remains perpetually up-to-date, allowing
readers to access the latest authoritative information immediately

Abstract
Food waste is one of the most prevalent global challenges. Population
growth, the rapid increase in urbanization coupled with industrial
development, and changes in lifestyles and economic status have resulted
in the generation of tremendous amounts of food waste. According to
FAO reports, around 1.3 billion tonnes of food is wasted annually, which
is equivalent to more than half of the world’s total cereal production.
When disposed off, this waste creates many economic, societal, and
environmental concerns. Food waste when disposed of in landfills
produces harmful greenhouse gases such as methane and carbon dioxide,
contributing to global warming and climate change. Natural resources
such as land, freshwater, fossil fuels, and human resources are also
wasted. Hence, to manage this food waste, innovative and sustainable
valorization technologies are required as part of waste recycling and
recovery in food waste management. Food waste valorization results in
the production of fuels, materials, and chemicals through various
chemical and biochemical processes. Amidst the numerous researches on
the conversion of food waste into high-value commodities and specialty
products, in-depth analysis of different valorization technologies on
society, the environment, and the economy remain to be scrutinized
properly. In this chapter, different valorization technologies have been
evaluated from social, environmental, and health perspectives. Also,
necessary steps to be taken to prevent impacts arising during valorization,
as well as new innovative plans to embark upon any detrimental impacts,
are also been discussed in detail.
Food Waste to Valuable Resources: Applications and Management compiles current information
pertaining to food waste, placing particular emphasis on the themes of food waste management,
biorefineries, valuable specialty products and technoeconomic analysis. Following its introduction,
this book explores new valuable resource technologies, the bioeconomy, the technoeconomical
evaluation of food-waste-based biorefineries, and the policies and regulations related to a food-
waste-based economy. It is an ideal reference for researchers and industry professionals working
in the areas of food waste valorization, food science and technology, food producers, policymakers
and NGOs, environmental technologists, environmental engineers, and students studying
environmental engineering, food science, and more.

Abstract
Waste management is currently at a critical stage. Globally, it has been
highlighted that food waste is a potential resource for the production of
biofuels and value-added chemicals. However, there remains the crucial
question from industrialists and investors of whether to recover energy,
value-added chemicals, or both from food waste. Additionally, the
selection of robust and economic processes with environmental
sustainability is another major concern. Techno-economic analysis is a
deciding factor for process and product selection. It also adds to
environmental sustainability by minimizing the generated process waste.
This chapter deals with various food waste valorization routes, their
techno-economic analysis in a biorefinery approach. Furthermore, this
chapter discusses technical challenges, factors associated with
commercial scale-up, and the development of cost-competitive
biorefineries. These are accompanied by case studies on the techno-
economic evaluation, process strategy, and cost estimation concerning
both energy and value-added chemical extraction from food waste.

Abstract
Temperature is considered as the most important factor affecting the
quality of foods. Improper temperature control and settings in the food
cold chain can accelerate the deterioration of food quality, which can
leverage the generation of food losses and food waste. Review of literature
in this chapter showed that there is a high rate of temperature abuse in
the food cold chain, which can be caused by many factors such as
inadequate performance of equipment, improper handling, and poorly
implemented food safety or food logistics practices. The improvement of
cold chain performance, data transparency, real-time temperature
monitoring, and reporting is now enabled thanks to technological
advancements. However, such technologies have not been massively
adopted, adapted, and implemented. In addition, there is also an urgent
need for adequate legal requirements and guidelines to govern the time–
temperature management in the cold food chain with consideration of the
monitoring and measurement of cost, energy use, economic risk, social
impact, environmental issues, and sustainability.

Abstract
Life cycle assessment (LCA) and other related terms such as life cycle
thinking and financial life cycle cost are valuable environment
management tools useful to gain knowledge on the major data gaps
concerning food wastes and food losses in the supply chain and the
industry sector. It has been pointed out that a lack of knowledge and
awareness regarding the heavy consequences of food discharged as waste
can partly explain this enormous problem, affecting mainly industrialized
countries, which requires urgent attention. Otherwise, resources and
energy may still be consumed in vain, despite basic human needs and
environmental concerns.

In this chapter, a brief overview of the LCA methodology is given. LCA can
help to determine the necessity to improve valorization technologies and
to face the challenges of innovative scenarios for food wastes. Both
valorization technologies and treatments for the biodegradable fraction or
for nonbiodegradable wastes from the food industry, from an LCA
perspective, are then reviewed. Finally, as an example, a case study on
LCA applied to analyze the effect of whey management on the
environmental impact of cheesemaking is provided. Reinforcing links
between science, technology, society, and the environment, it is still
possible to foster lower impact habits in consumers and stakeholders in
relation to food wastes. With this aim, the role of education for
sustainable development as the driving force for change with a life cycle
thinking perspective, and the development of specific employment
projects toward more sustainable processes should be promoted.

Abstract
Whey, a by-product of the dairy industry obtained during cheese
production, is a rich source of different nutrients. As it is produced in
enormous quantities, if untreated, it poses a big threat to the
environment. Despite different attempts, the disposal of whey has become
a big problem for industries. Therefore in order to overcome this problem
and to meet the different governmental and environmental agencies,
there is need for the search of technologies for the sustainable
management of whey. Being rich in nutrients, whey can act as a substrate
for the growth of microorganisms and subsequent production of different
value-added products. Thus with the advent of biotechnological
innovations, the valorization of whey for the production of value-added
products has become feasible. These techniques can not only help to
reduce the production cost, but also provide an alternative for the
disposal of whey. This chapter provides comprehensive information about
whey, its characteristics, different microbial sources, and various
strategies applied for the biotransformation of whey into value-added
products.

Abstract
The global production of fruit and vegetables reaches more than 300
million tons per year and it is estimated that half of this production is lost
during pre- and postharvesting processes. Actually, disposal methods for
fruit and vegetable wastes (FVW) cause environmental concerns such as
ground pollution and greenhouse gas emissions. Therefore there is an
urgent need to valorize these nutrient-rich wastes. Succinic acid (SA) is
considered to be one of the top 12 value-added chemicals according to the
US Department of Energy. SA has many applications in the chemical,
agro-food, and pharmaceutical industries. This chapter draws attention
on the challenges associated with FVW and the partial solutions
developed for their valorization. More specifically, the utilization of these
wastes as nutrient sources for the synthesis of SA by cell factories based
on the nonconventional yeast Yarrowia lipolytica is presented.

Abstract
The goal of the present study is to exemplify ways to valorize
lignocellulosic food waste within the biorefinery concept. Rice straw was
selected as the feedstock of focus, but the presented methodologies can be
extended to other similar materials such as sugarcane bagasse, wheat
straw, and corn stover. The research presents alternative and sustainable
conceptual design strategies for the production of two major products of
conventional refineries, that is, ethylene and jet fuel. The assessment
provides a comprehensive approach that includes technical design,
process modeling, and economic evaluation. Based on a plant treating 100
dry t/h of rice straw, 27.8 MWh of energy are required to generate a ton of
ethylene and a 43.7% energy efficiency is realized for the aviation fuel
case. The conduction of a typical discounted cash flow analysis resulted in
minimum selling prices (MSP) of $1.34/kg for ethylene and $1.52/L for
jet fuel. The conduction of a sensitivity analysis revealed that the
processes are capital and feedstock intensive, while an increase to final
products yield will favor the economic performance of the examined
biorefineries.

Abstract
Food waste in the supply chain is a major problem leading to notable
economic and environmental impacts; yet food waste can be exploited as
a feedstock for renewable chemicals, which should be taken as an
opportunity to improve global resource and energy security. The citrus
industry is an important contributor to food waste as over 120 Mt of citrus
fruits are produced annually, generating up to 20 Mt residues per year.
However, citrus waste contains a wide variety of valuable compounds,
including essential oils, natural antioxidants (i.e., phenolic acids,
flavonoids, and carotenoids), carbohydrate polymers (such as pectin), and
fermentable sugars for the production of functional ingredients and fuels
for industrial applications. Successful valorization of citrus waste into
biochemicals and bioenergy requires downstream technologies for the
extraction of bioactive compounds, with current methods being time and
energy consuming, while relying on large amounts of hazardous solvents,
causing environmental and human health issues. This chapter covers
innovative strategies for the sustainable downstream processing of citrus
waste based on green solvents combined with advanced processing
technologies, along with versatile computer-aided tools to efficiently
address the design of integrated citrus waste-based biorefineries for the
production of high value-added chemicals.
Abstract
By-products generated by various food-processing industries such as
fruits and vegetables, cereals, dairy, seafood, and meat processing
represent a rich source of bioactive compounds. When disposed of
without processing, these by-products create environmental issues caused
mainly by microbial degradation. However, the commercial exploitation
of these resources requires the development of appropriate strategies.
Various studies have indicated that the bioactive compounds from food
industry by-products can be extracted using novel or greener extraction
techniques such as supercritical-fluid extraction, pressurized-liquid
extraction, microwave-assisted extraction, on so forth. These techniques
have been the subject of increased attention in recent years due to their
numerous benefits such as lower consumption of organic solvents, higher
selectivity, and shorter time of extraction. Different secondary
metabolites, minerals, vitamins, and other phytochemicals have been
extracted from food by-products using these extraction approaches. The
bioactive compounds extracted from food industry by-products can be
used as nutraceuticals as well as ingredients for the development of
functional foods and can prove helpful in the prevention of various
lifestyle diseases by improving the nutritional status of society.

Abstract
According to the World Food Organization about one third of produced
food is lost every year on the way from the field to the plate. This level of
waste is not only irresponsible from an ethical and social point of view,
but also represents a considerable loss of natural resources that are
necessary for the production and processing of food. Against this
background the discussion on food-waste prevention has been gaining
worldwide attention over the years and a number of tangible and effective
actions on food-waste prevention have been taken in recent years. Little is
known about the achieved results in terms of prevented food waste and
especially with regard to potential cost savings. This chapter aims to
provide an overview of the approaches taken to conduct economic
assessments of food-waste prevention efforts in Organization for
Economic Co-operation and Development member countries and to
identify good practices in this area. Three examples of good practice for
the analysis of economic benefits of food-waste prevention are presented,
showing that there is a lack of methodological guidance in this area. This
chapter looks at food-waste prevention from a circular economy policy
perspective.

In order for food businesses, scientists and policy makers to

develop successful products, services and policies, it is essential
that they understand food consumers and how they decide which
products to buy. Food consumer behaviour is the result of various
factors, including the motivations of different consumers, the
attributes of specific foods, and the environment in which food
choices occur. Recognising diversity between individual
consumers, different stages of life, and different cultural contexts
is increasingly important as markets become increasingly diverse
and international.
Climate Change and Food Security with Emphasis on Wheat is the first book to
present the full scope of research in wheat improvement, revealing the correlations
to global issues including climate change and global warming which contribute to
food security issues. Wheat plays a key role in the health of the global economy.
As the world population continuously increases, economies modernize, and
incomes rise, wheat production will have to increase dramatically to secure it as a
reliable and sustainable food source. Since covering more land area with wheat
crops is not a sustainable option, future wheat crops must have consistently higher
yields and be able to resist and/or tolerate biotic and abiotic stresses that result
from climate change.

Addressing the biophysical and socioeconomic constraints of producing high-

yielding, disease-resistant, and good quality wheat, this book will aid in research
efforts to increase and stabilize wheat production worldwide.

Written by an international team of experts, Climate Change and Food Security

with Emphasis on Wheat is an excellent resource for academics, researchers,
and students interested in wheat and grain research, especially as it is relevant to
food security. 

Abstract
Food waste and by-products, which are normally regarded as not being valuable,
have great potential for valuable compounds production. Valorization of these
materials not only means more nutrients or bioactive compounds, but also
addresses environmental issues caused by discarding these “waste” materials.
This chapter discusses the nutritive and economic potential of food waste and by-
products, as well as the application of innovative technologies (i.e.,
electrotechnologies, ultrasound, high hydrostatic pressure, nanotechnology,
pressurized fluids) in food waste and by-products valorization. Such technologies
improve the perspectives regarding waste utilization, paving the ways toward
sustainable industrial development, which is one of the basic pillars for public
health.