Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management of cereal manufacturing. Emphasis is placed on current, advisable practices, general valorization techniques of cereal processing by-products, and the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals. General valorization techniques of cereal processing by-products include focus on wheat bran, distillers' dried grains -based within the biorefinery concept, and different techniques for the separation, extraction, recovery and formulation of valuable compounds, including proteins, arabinoxylans, and beta-glucan. Key FeaturesAddresses topics associated with sustainable management of cereal manufacturingPlaces emphasis on current, advisable practicesPresents general valorization techniques of cereal processing by-productsHighlights the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticalsParticipants requirement profileResearchers, specialists, chemical engineers and professionals working in the food and cereals industry. New product developers in food and agricultural industry. Students of postgraduate courses focused on food waste management, valorization, and sustainabilityDr. Galanakis is an interdisciplinary scientist with a fast-expanding work that balances between food, environment, sustainability, industry and academia. His research targets mainly the separation and recovery of functional macro- and micro-molecules from different food wastes and by-products, as well as their implementation as bioactive compounds in food and other products. He has defined for the first time the new term and discipline of "Food Waste Recovery", as well as established the relevant Open Innovation Network (www.foodwasterecovery.group) with an ultimate goal to inspire related professionals to extract high added-value compounds from wasted by-products in all stages of food production (from agriculture to the consumer) and re-utilize them in the food chain.He is the executive director of Galanakis Laboratories, a chemical analysis and innovation centre, that was founded in 1925. Dr. Galanakis has over 15 years of experience in analyzing wine, food, beverages and environmental samples as well as at the consulting for related industries and local producers. He is the co-founder of "Olive Waste Recovery" patent (WO2008082343 A1) that describes a methodology for the simultaneous recovery of polyphenols and dietary fiber from olive mill wastewater in two separated streams.In addition to his professional activities, he serves as a Freelance editor in Elsevier since 2013, an editorial board member and subject editor of Food Research International (Elsevier) since 2012 and Food and Bioproducts Processing (Elsevier) since 2015, as a review editor in Nutrition Food Science and Technology (Frontiers) since 2016 and as an associate editor in Waste Management in Agrosystems (Frontiers). He serves as an expert evaluator of proposals for National Center of Science and Technology of Kazakhstan since 2014, for Australian Research Council since 2015, for EU COST Actions, Innovation Fund Denmark/EUREKA since June 2016, Swiss National Science Foundation (since 2017) and Eurostars/EUREKA since March 2017. He is the founder/coordinator of Food Waste Recovery Group (FWR Group) and Deputy National Representative of Greece of ISEKI Food Association (Vienna, Austria) since 2012 and 2015, respectively.He is the founder/coordinator of Food Waste Recovery Group (FWR Group) and Deputy National Representative of Greece of ISEKI Food Association (Vienna, Austria) since 2012 and 2015, respectively. FWR Group is today the biggest network worldwide in the particular field, having more than 500 subscribers (from >60 countries) of its webinar series and >3000 members in its Linkedin and Facebook groups. He has published >100 scientific documents, including 31 research articles, reviews and monographs in ISI Scientific Journals [>1100 citations excluding self-citations, "h" index=25, mean impact factor(2016)/publication = 3.31], as well as numerous book chapters, conference proceedings and presentations. He has edited 9 multi-author contributing books covering different issues in the broad field of food and bioresource science and technology (http://www.foodwasterecovery.group/books/).His scientific work has raised interest, as reflected by several nominations (Finalist of “Global IChemE Awards 2017 – Training & Development” for the "Food Waste Recovery-Open Innovation Network" entry, Top Reviewer 2016- Sustainable Production and Consumption, Outstanding Reviewer 2015 for Desalination, Food & Bioproducts Processing and Industrial Crops & Products, Top Reviewer 2014-IChemE Journals Top-25 most downloaded article 2012, 2013, 2014-Trends in Food Science and Technology, 1st most cited article in Trends in Food Science and Technology, 2nd most cited article in Food and Bioproducts Processing, Highly Cited Article 2016-International Journal of Food Properties, Top Reviewer 2012-Desalination and Outstanding Reviewer 2012 and Best Reviewer Award 2012, 2014, 2015-Bioresource Technology, 2 National innovation distinctions, Top-5 rated proposal etc) and more than 30 invited speeches (as a keynote speaker, lecturer, panelist and animator in International Workshops, Conferences, Summer Schools as well as courses in Universities and International Associations). Finally, he has served as an invited reviewer of >400 articles in >40 Journals and serves as a blogger for Elsevier SciTech Connect.
Online Book Presentation: "Sustainable Recovery and Reutilization of Cereal Processing By-Products"
Thursday, 14 December 2017, 19:15 CET
Charis M. Galanakis