I am delighted to announce the release of two co-edited books that explore groundbreaking advancements in food science and sustainability. It was an honor to present these books to Professor Kazuo Yamamoto, President of the Asian Institute of Technology, on 29 September 2022, in celebration of the “International Day of Awareness of Food Loss and Waste (IDAFLW).” I am grateful for his encouraging and motivating remarks.
Book 1: Probiotics, Prebiotics, and Synbiotics: Technological Advancements Towards Safety and Industrial Applications
Published by Wiley and Sons Ltd, this book provides an insightful exploration of various aspects of functional foods. It delves into:
- The human gut microflora, factors affecting their growth and metabolism, and the relationship between diet and the gut microbiome.
- The development of functional foods industrially and an in-depth examination of synbiotics as potential functional foods, including safety and regulatory claims.
- Recent technological developments in the field and their commercial potential.
This book is an invaluable resource for researchers, industry practitioners, policy developers, and students in food processing, food microbiology, and food biotechnology.
Read now: Probiotics, Prebiotics, and Synbiotics (DOI: 10.1002/9781119702160)
Book 2: Valorization of Agro-Industrial By-Products: Sustainable Approaches for Industrial Transformation
Published by CRC Press Ltd, this book covers sustainable approaches for the industrial transformation of agro-industrial by-products. It is divided into four sections:
- Information about the agro-food industry and its by-products, including their characterization.
- Different green technologies (principles, process strategies, and extraction of bioactive compounds) applied for the management of agro-industry by-products.
- Biotechnological interventions involved in the value addition of these by-products.
- Regulatory and environmental concerns, including the bio-circular green economy (BCG) and Sustainable Development Goals (SDGs) linked to by-products management, along with the bio-refinery concept and future strategies.
This book is aimed at researchers, graduate students, and professionals in food science, food engineering, bioprocessing, biofuels, bioproducts, biochemicals, agriculture, bioeconomy, food waste processing, post-harvest processing, and waste management.
Read now: Valorization of Agro-Industrial By-Products (DOI: 10.1201/9781003125679)
Impact on Sustainable Development Goals (SDGs)
Both books contribute significantly to the following SDGs:
- SDG 2: Zero Hunger
- SDG 3: Good Health and Well-being
- SDG 12: Sustainable Consumption and Production
- SDG 13: Climate Action
Acknowledgements
I would like to extend my heartfelt thanks to my co-editors, chapter contributors from around the world, and the publishers, Wiley and CRC Press, for their collaboration and support.
