Chair: Dr. Charis Galanakis (cgalanakis [AT] chemlab [dot] gr)
Asia Representative: Dr. Nagendra K. Prasad (nagendra [dot] prasad [AT] monash [dot] edu)
SIG5 is the biggest network worldwide in the field of food waste recovery. It has more than 500 subscribers (from >60 countries) of its Webinar Series and more than 1500 members in its Linkedin group entitled: "Food Waste Recovery & Innovation 2020" and 1000 members in "Food Waste Recovery" Page on Facebook.
Food by-products (wastes) are undesirable for the food industry in terms of sustainability and environmental impact, but perhaps more important in view of high disposal costs. For this reason, they have been considered as a matter of treatment, minimization and prevention for more than 40 years. Nowadays, food wastes account as a source for the recovery of valuable compounds and deal with the prospect of feeding population in the 21st century. Perspectives originate from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise not only the recovery but also the sustainability of high added-value ingredients inside food chain. However, despite the omnipresence of high quality studies, patented methodologies as well as hypothetic future visions, the market existing products are today rather limited and concern mainly product-specific wastes such as whey protein isolates.
The SIG is aimed to:
- Create an expert network to fill in the gap between academics, research institutes and food industry in terms of high added-value compounds recovery from agricultural by-products and food wastes
- Provide training activities on the several aspects of food waste recovery
- Exchange ideas, methodologies, scale up and commercialization experiences from the source to the final product
- Implement education and research that can lead to the potential exploitation of food wastes and agricultural by-products as a nutraceuticals resource
- Develop and coordinate common research activities and programs in the frame of food waste valorization and corresponding bioproducts processing
The main objectives of the SIG are the development of a network in food waste recovery field and the support of collaborations, common research and teaching projects.
- Organizing webinars, seminars & e-learning coarse
- Organizing collaborations & common publications
- Submitting applications in joint calls (COST ACTION, Horizon 2020 etc)
- Registered users would be able to participate in moderated discussion forums after login
The SIG is open to all interested people from academia and food industry as well as individual experts to actively contribute and collaborate. For more information and/or expression of interest please send email to the contacts or register <here>. for membership select "non-member registration" and then SIG5
Database of Experienced Expert Evaluators
To join our expert evaluators database please fill in the application form and send it together with your CV to the contacts.
Food Waste Recovery Book
SIG5 supported the edition of the multi-author contributing book in Elsevier-Academic Press, entitled as "Food Waste Recovery: Processing Technologies and Industrial Techniques"
Feedback - Scientific Content
- Galanakis, C. M. (2012). Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications. Trends in Food Science & Technology, 26(2), 68-87.http://dx.doi.org/10.1016/j.tifs.2012.03.003
- Galanakis, C.M., & Schieber, A. (2014). Editorial of SI "Recovery and Utilization of Valuable Compounds from Food Processing By-products". Food Research International, 65, Part C, 299-300. http://dx.doi.org/10.1016/j.foodres.2014.11.019
- Galanakis, C.M. (2015). Separation of functional macromolecules and micromolecules: from ultrafiltration to the order of nanofiltration. Trends in Food science & Technology, Article in Press.
Special Issue in Food Research International
SIG5 supported and promoted publication of the Special Issue: "Recovery and Utilization of Valuable Compounds from Food Processing By-products" in FRI.
Webinars on Reutilization of high added-value compounds from food wastes
- 04 Oct. 2012: 1) Classification, recovery stages & conventional technologies. https://www.iseki-food.net/webinar/3682
- 25 Oct. 2012: 2) Emerging technologies, safety and cost issues. https://www.iseki-food.net/webinar/3683
- 14 Nov. 2012: 3) Scale up problems, commercialized methodologies & applications. https://www.iseki-food.net/webinar/3684
- 11 Dec. 2012: 4) Protein and Lipid Recovery from Muscle Food Processing By-Products with Isoelectric Solubilization /Precipitation. https://www.iseki-food.net/webinar/3686
- 18 Feb. 2013: 5)Recovery & reutilization of high added-value compounds from food wastes: (V) Ultrafiltration for the fractionation of winery sludge phenols. https://www.iseki-food.net/webinar/3744
- 20 Mar. 2013: 6) Natural origin lycopene isolation and purification by "green downstream processing". https://www.iseki-food.net/webinar/3783
- 18 Apr. 2013: 7) Ultra high pressure-assisted extraction of bioactive compounds. https://www.iseki-food.net/webinar/3846
- 22 May 2013: 8) Microwaves and ultrasound as novel extraction technologies for the recovery of active ingredients. https://www.iseki-food.net/webinar/3877
- 19 Jun. 2013: 9) The use of supercritical technology for the recovery of valuable compounds. https://www.iseki-food.net/webinar/3929
- 25 Sep. 2013: 10) Aqueous two-phase separation for the recovery of valuable compounds from food wastes. https://www.iseki-food.net/ifa_event/4047
- 13 Nov. 2013: 11) Antioxidant compounds extraction from plant food materials and by-products assisted by high pressure processing. https://www.iseki-food.net/webinar/4103
- 5 Nov. 2014: 13) Colloidal Gas Aphrnos (CGA) for the recovery of bioproducts. https://www.iseki-food.net/webinar/4483
- 26 Nov. 2014. 14) New integrated process extraction-adsorption for selective recovery of phenolic compounds. https://www.iseki-food.net/webinar/4484
- 10 Dec. 2014. 15) Encapsulation the final stage. https://www.iseki-food.net/webinar/4485
- 14 Jan. 2015. 16) Separation of isoflavones from okara - a case study towards more sustainable process design. https://www.iseki-food.net/webinar/4568