Bioconversion of food waste into value added products
Authors: Nellis, Zachary Mansell Cameron; Thind, Satwinder Kaur; Annamalai, Manickavasagan; Van de Vegte, John; Singh, Ashutosh
Description: Around the globe about 1.3 billion tonnes per year of food is wasted or lost, starting at the production stage and ending in the consumers/consumption domain. A Value Chain Management Center report published in 2011 suggested that in Canada 40% of its total food production is lost along the food-supply chain, amounting to $27 billion or 2% of its GDP. Factors responsible for the generation of wastes in the fruits and vegetables industry supply chain include overproduction, defected produce, excessive inventory, inappropriate processes or processing wastes, transportation and handling waste including storage losses and losses related to consumer household. Loss at field / packaging / processing and transportation adds up to 30% of the total loss throughout the food supply chain in Canada. One could reclaim the loss values by utilizing appropriate technological tools including the novel drying, extraction, and processing systems and produce products and by-products with added value. This will allow the Canadian food supply chain to be more sustainable and have reduced carbon footprint.
Keywords: Extraction, Consumers, Food Industry, Fruits and Vegetables
Conference name: CSBE/SCGAB 2017 Annual Conference, Canad Inns Polo Park, Winnipeg, Manitoba, 6-10 August 2017.
Session name: Poster Session
Publisher: Canadian Society for Bioengineering
Language 1: en
Rights: Canadian Society for Bioengineering