Bioconversion of agricultural and industrial waste into useful products plays an important role both in the economy and in the prevention of environmental pollution. This book presents technological approaches to the biotransformation of different wastes into valuable products and demonstrates developments in the field of organic waste disposal. Organized in four parts, Bioconversion of Wastes to Value-added Products addresses the bioconversion of wastes to (a) new food products; (b) energy; (c) biotechnological products, and (d) describes the construction of biosensors for food control.
Key Features:
- Covers the use of different food waste to enrich meat, dairy, bakery, and confectionary
products
- Presents new technologies for utilization of wastes from the meat, dairy, and wine industries among others
- Promotes bioconversion of agricultural wastes into energy such as hydrogen or biogas
- Proposes the use of industrial wastes to produce exopolysaccharides using bacteria or macromycetes
- Describes design, construction, and testing of biosensors for food control
The book is an aid to scientists and engineers contributing to useful products from non-recyclable wastes, as well as the creation of environmentally friendly technologies that protect the environment from potential contaminants.
About the Author: Olena Stabnikova achieved the degree of Engineer- Biotechnologist in National University of Food Technologies, Kyiv, Ukraine in 1972; later she received a Ph.D. in Technical Sciences in National University of Food Technologies, Kyiv, Ukraine in 1978. She has 40 years of teaching and research experience in Biotechnology and Microbiology in the universities of Ukraine and Singapore, and now she is working as Associate Professor at the Department of Microbiology and Biotechnology, National University of Food Technologies, Kyiv, Ukraine. Her research experience includes the supervision and participation in international and national projects on the increasing nutritional and health properties of food products, as well as utilization and management of organic wastes with the production of different value-added products such as compost, microbial biomass, biogas, or hydrogen. She is the Editor-in-Chief of Ukrainian Food Journal, and is member of the Scientific Council of the Ministry of Education and Science "Scientific Problems of Food Technologies and Industrial Biotechnology". Olena Stabnikova has published 146 research papers, 3 book chapters, 2 books. She has h-index 18 (Scopus) and 24 (Google Scholar).
Oleksandr Shevchenko, Doctor of Technical Sciences, Professor, is a Rector of the National University of Food Technologies (NUFT), Kyiv, Ukraine. He received a degree in Mechanical Engineering for food production from Kyiv Technological Institute of Food Industry, Ukraine. Later he received Ph.D. in "Dynamics of transport systems of food enterprises" from Kyiv Technological Institute of Food Industry and then Doctor of Technical Sciences degree in "Development of the theory of physicochemical effects on storage of food products" from the National University of Food Technologies. He was the Head of the Department of Processes and Equipment of Food Production, Dean of the Faculty of Bakery and Confectionery, Vice-Rector for Research of the National University of Food Technologies, Kyiv, Ukraine. He worked in the expert commission of the Higher Attestation Commission of Ukraine. He is the chairman and the member of the specialized scientific councils and the chairman of the Section "Scientific Problems of Food Technologies and Industrial Biotechnology", the Scientific Council of the Ministry of Education and Science of Ukraine, and is also Secretary of the Presidium of the Council of Vice-Rectors for Research. Dr. Shevchenko is Laureate of the State Prize of Ukraine in the field of science and technology (2012), Honored Worker of Education of Ukraine (2014), Laureate of the Prize of the Cabinet of Ministers of Ukraine for development and implementation of innovative technologies (2018), Honored Worker of Science and Technology of Ukraine (2018). He is a scientific supervisor for graduate students and doctoral students and a member of the editorial board of three scientific journals of categories A and B. Since the early stages of Dr. Shevchenko's career he has mainly been engaged in research in the field of mechanical engineering, machinery, processes, and equipment for food production. The major theme in research is the development of technology for long-term storage of food products using physical methods. Dr. Shevchenko has published 365 scientific and educational-methodical works, including 30 monographs, textbooks and manuals, 110 author's certificates, patents for inventions and utility models.
Viktor Stabnikov, Doctor of Technical Sciences, is a Professor and Head of the Department of Biotechnology and Microbiology, National University of Food Technologies, Kyiv, Ukraine. Viktor Stabnikov received Bachelor degree in Biotechnology, and then MSc degree in Biotechnology in Ukrainian State University of Food Technologies, Kyiv, Ukraine. Later he received Ph.D. in Biotechnology and Doctor of Technical Sciences in Biotechnology from the National University of Food Technologies, Kyiv, Ukraine. He also worked as Researcher-Intern, Nanyang Technological University, Singapore; Chief of the Department of Environmental Protection, Maxwell Scientific and Production Center on Oncology and Cardiology, Ukraine; Associate Professor, Department of Biotechnology, School of Ecological Safety, Institute of Municipal Activity, National Aviation University, Ukraine; Visiting Research Fellow, Nanyang Technological University, Singapore; Associate Professor, Department of Microbiology and Biotechnology, National University of Food Technologies, Ukraine. Since the early stages of Dr. Stabnikov's career he has been engaged in production of dietary food, especially bakery selenium-enriched yeasts and selenium-enriched sprouts. His research also concerned prolongation of shell-life of food products due to application of microbial polysaccharides and prevention of bakery from microbial spoilage using coating with lactic acid bacteria. Dr. Stabnikov has published 52 peer-reviewed research papers, 8 book chapters, 1 book and many other reviews and abstracts. He has h-index 17 (Scopus) and 21 (Google Scholar). He is Editor-in-Chief of Ukrainian Journal of Food Science, Editor of Ukrainian Food Journal, and is a member of the Scientific Council of the Ministry of Education and Science "Scientific Problems of Food Technologies and Industrial Biotechnology".
Octavio Paredes-López is a biochemical engineer and food scientist who obtained bachelor's and master's degrees in Biochemical Engineering and Food Science, respectively, at the National Polytechnic Institute in Mexico City, and later earned a master's degree in biochemical engineering at Czechoslovak Academy of Sciences in Prague. He earned a PhD (1980) in Plants Science at the University of Manitoba, Canada, which awarded him an honorary Doctor of Science in 2005. He is a past president of the Mexican Academy of Sciences, a founding member of the International Academy of Food Science and Technology, and an ex-member of the Governing Board of the National Autonomous University of Mexico. He received the National Prize for Arts and Sciences in 1991, the highest scientific recognition in Mexico, and the Academy of Sciences of the Developing World Award (previously Third World Academy of Sciences) in 1998, Trieste, Italy. Paredes-López has conducted research and postdoctoral stays in the United States, Canada, Britain, France, Germany, Switzerland, and Brazil. He has served as general editor of the journal Plant Foods for Human Nutrition, and editorial board member of Critical Reviews in Food Science and Nutrition, Frontiers in Food Science and Technology and 10 others international journals. He has authored over 300 publications in indexed journals, book chapters, and books and over 150 articles in newspapers in Mexico, USA and France. His h-index is 55.
