PREV

• Waste and waste management- introduction
• Introduction to food waste treatment
• Importance of microbiological risk management in the stabilization of food processing coproduct
• High value co-products: nutraceuticals, micronutrients and functional ingredients
• High value co-products: cosmetics and pharmaceuticals
• Fruit waste utilization
• Whey and its utilization
• waste to worth: fruits and vegetables
• Bakery waste managment
• Dairy waste management
• Food loss and food wastage
• Oil cakes and their biotechnological applications
• A consumer behavioural approach to food waste
• Application of eggshell waste
• Meat processing by products
• Seafood processing by-products