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Reviews “Presents new methods and technologies to combat the problems associated with food waste management and focuses on the importance of integrated waste management approaches in minimizing the ill effects on the environment. The technologies related to waste treatment are economical, eco-friendly, and bring economic returns, and can be applied to most of the developing countries where waste treatment technologies are composting, anaerobic digestion, recycling of plastic, and agricultural waste in construction. . . . This book can also be a great source for designing and operating waste reuse and recycling programs.” —From the Foreword by Prof. H. R. Naik, Dean Research, IUST, Awantipora, Jammu and Kashmir, India Food wastage has become a major problem with about one-third of all food produced for human consumption going to waste, leading to major socioeconomic and environmental consequences in an increasingly resource-constrained world. This volume embraces integrated management as a solution to food and agricultural wastage. It presents methods to lessen, reuse, recycle, and manage wastage by merging and employing a variety of suitable methods, equipment, and organizational plans. CONTENTS: About the Authors / Editors: Editors: Tawheed Amin, PhD Assistant Professor-cum-Junior Scientist (Food Science and Technology), Division of Food Science and Technology of Kashmir, Sher-e-Kashmir University of Agricultural Sciences and Technology, India Tawheed Amin, PhD, is an Assistant Professor-cum-Junior Scientist (Food Science and Technology) in the Division of Food Science and Technology of Kashmir (SKUAST-Kashmir), India. He was previously a Food Safety Officer in the Drug and Food Control Organization, Government of Jammu & Kashmir. He has attended and presented at several national and international conferences, symposiums, and workshops. He has to his credit several national and international papers and popular articles. Dr. Amin earned a PhD in Food Technology from the Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir (SKUAST-K), Shalimar, Srinagar Jammu and Kashmir. His MTech in Food Technology was earned at the Amity University, Noida, Uttar Pradesh, and BTech in Food Technology from the Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir. He is a recipient of two gold medals for being the topper in his programs and has also received the first rank certificate in MTech in Food Technology. Omar Bashir, PhD Assistant Professor-cum-Junior Scientist (Food Technology and Nutrition), Department of Food Technology and Nutrition, Lovely Professional University, Punjab, India Omar Bashir, PhD, is presently working as an Assistant Professor-cum-Junior Scientist (Food Technology and Nutrition) in the Department of Food Technology and Nutrition, Lovely Professional University, Punjab, India. He did his PhD in Food Technology at the Division of Food Science and Technology at Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu and Kashmir, India. He has published more than 30 original research and review articles in peer- reviewed high-impact journals along with many national and international book chapters and magazine articles. He has attended several national and international conferences and workshops. He has been awarded by Ministry of Food Processing Industries (MOFPI), India, for contributing to the concept of emerging technologies for powdered foods. He also has to his credit editorial board membership for various reputed journals. Shakeel Ahmad Bhat PhD Scholar, College of Agricultural Engineering, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST- K), India Shakeel Ahmad Bhat is a PhD scholar in agricultural engineering (soil and water engineering) at the College of Agricultural Engineering at Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST- K), India. He is currently working on hydroponics technology. He is an author of more than 15 scientific articles and five book chapters. He has presented and participated in numerous state, national, and international conferences, seminars, and workshops. He is also a reviewer for various international journals and holds life-time memberships in various international organizations. Muneeb Ahmad Malik Senior Research Fellow, Indian Council of Medical Research (ICMR) Muneeb Ahmad Malik holds bachelor’s and master’s degrees in Food Technology. He is presently a Senior Research Fellow with the Indian Council of Medical Research (ICMR) and is pursuing a PhD in the Department of Food Technology, Jamia Hamdard University, New Delhi, India. He has published several peer-reviewed articles in the area of probiotics and vitamin D deficiency. His current research area involves studies related to vitamin D deficiency and exploration of vegan sources of vitamin D. |
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New Book Series: AAP Series on Waste Biomass Valorization will explore the transformation of biomass resources into valuable products, addressing the growing need for sustainable alternatives to fossil fuels and non-renewable resources. This series sits at the intersection of environmental science, renewable energy, and sustainable development, highlighting the potential of biomass conversion technologies to mitigate climate change, reduce waste, and foster economic growth. By converting biomass waste streams into biofuels, bioproducts, and bio-based materials, this series seeks to offer innovative solutions to pressing environmental and societal challenges. For more information and to propose a book, please visit: Click here
Congratulations to Hafiz Ansar Rasul Suleria, PhD, for receiving the Dean’s Award for Excellence in Research from the University of Melbourne, Australia, in recognitation for his exceptional performance and strong commitment to advanced research in food science. Dr. Suleria is editor of AAP’s book series Innovations in Plant Science for Better Health: From Soil to Fork. For more information, visit: Click here Congratulations to Dr. Christian Mancas. His book Conceptual Data Modeling and Database Design: A Fully Algorithmic Approach was one of the 6 Best Data Modeling ebooks for Beginners by BookAuthority, a leading site for book recommendations. For more information, visit: Click here Announcing a new book series: AAP Insights in Women’s and Gender Studies: Reshaping Identities is on a mission to revolutionize the conversation around gender, identity, and societal dynamics. The series aims to bridge the gap between academic rigor and practical application, providing tools that empower educators, researchers, students, and activists to spark change and advance the cause of gender equality around the world. For more information, visit: Click here AAP Editor & Author Dr. Wasim Siddiqui to Lead the World Food Preservation Center, USA AAP congratulates Professor Mohammed Wasim Siddiqui on this new and prestigious appointment. In this role, he directs the planning, development, and implementation of plans within the organization, which is dedicated to reduction of postharvest food loss and wastage. Dr. Siddiqui will also originate and promote existing initiatives of the sister universities and institutes of the World Food Preservation Center® LLC. Dr. Siddiqui is editor of two book series with AAP. For more information, visit: Click here Announcing a new AAP book series: Perspectives and Anthropology in Tourism and Hospitality (PATH) For more information, visit: Click here The new AAP book series Innovations in Microbiology welcomes book proposals. For more information, see: Click here COMMENTS FROM AAP EDITORS AND AUTHORS AAP book title: Advances in Audiology and Hearing Science (2-volume set) “I have collaborated with AAP during the process of bringing my two-volume editing work " Advances in Audiology and Hearing Science" to a final publishing phase. Despite the fact that the book brought together 41 different authors (with very different writing styles), AAP support has been truly important throughout the initial and final stages of the book. While the majority of the publishing work is done at the early stages, the final touches that include the last-minute corrections of the authors are extremely crucial to the quality the book tries to convey. 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