waste to worth: fruits and vegetables
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Course Material
- 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
- Chapters 16
- Department Institute of Food Science & Nutrition
- Teacher
Dr. Tusneem Kausar
