Food Industrial Waste Management

Course Tittle: FOOD INDUSTRIAL WASTE MANAGEMENT

Course Code: FST-707

Credit Hours: 3(3-0)

 

DESCRIPTION& OBJECTIVES

The increasing importance of pollution control and energy and resource conservation has created a demand for people trained in food processing waste technology in industry, government, and research institutions

  • The primary objective of research in this area is to convert byproducts of food processing operations to usable materials.
  • Understand the green technologies to minimize the industrial waste
  • Experiments are under way to develop practical methods of converting fruit and vegetable processing wastes into fuels, chemicals, biological, and food ingredients

READINGS

  1. Arvanitoyannis, L.S. 2008. Waste management for the food industries. Elsevier Academic Press, Oxford, U.K.
  2. Waldron, K. 2008. Handbook of waste management and co-product recovery in food processing. CRC press, New York, U.S.A.
  3. Ioannis S. Arvanitoyannis. 2008. Waste Management for the Food Industries. Academic Press is an imprint of Elsevier 30 Corporate Drive, Suite 400, Burlington, MA 01803, USA.
  4. Lawrance K wong, Yung-Tse Hung and Nazih K. Shammas. 2010. Handbook of advanced industrial and hazardous wastes Treatment. CRC Press, Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742.
  5. Sean X. Liu. 2007. Food and Agricultural Wastewater Utilization and Treatment. Blackwell Publishing Ltd., 9600 Garsington Road, Oxford OX4 2DQ, UK

CONTENTS

 

  1. Food industrial wastes: types; sources and characteristics of food processing wastes.
  2. Waste disposal and physical, chemical and biological treatments.
  3. BOD, COD, Bio processing in food waste treatment.
  4. Management of waste by products: sugar, fruits and vegetable, meat, fish, oil and fat, dairy and cereals.
  5. Recovery of materials from effluents by different systems.
  6. Utilization of food industry wastes

COURSE SCHEDULE

 

Week

Topics

1.

Introduction

2.

Waste, waste management, Legislation

3.

Product specific food waste

4.

Food waste disposal

5.

Microbiological risk management in stabilization of food waste

6.

Strategies for controlling micro-organisms

7.

High value co-products from plant foods

8.

Nutraceuticals, micronutrients and functional ingredients

9.

Technological processes for phytochemical extraction from residues

10.

Fruit waste utilization

11.

Fat and oil industry waste utilization

12

Utilization of whey

13.

Food loss and food wastage

14.

Consumer behavior to waste

15.

Dairy waste management

16.

Bakery waste management
 

 

RESEARCH PROJECT

Different assignments will be assigned to the students.

 

ASSESSMENT CRITERIA

Sessional: 20

Mid exam: 30

Final exam: 50

.

Course Material

Other Courses by Dr. Tusneem Kausar