Dear Colleagues,

Food waste production covers the whole food life cycle, from agricultural to industrial production and processing, and then to retail and domestic consumption. In developed countries, 42% of food waste occurs in domestic consumption, while 39% of it is in the food manufacturing industry, 14% in the food services sector and 5% in the retail and distribution sectors. Nowadays, industrial ecology concepts have been evaluated as leading principles for eco-innovation that targets the zero waste economy, where waste is used as raw material for new products and applications. Waste in large quantities generated by food industries causes serious problems both economically and environmentally, as well as causing a great loss of high-added value compounds. Moreover, most of these residues have reusable potential in other production systems. On the other hand, the extraction of natural products with green technologies is another contemporary issue based on the design of extraction processes that will reduce or eliminate energy consumption, as well as providing a safe extract with more quality. The main purposes of these technologies are to achieve better quality extracts with higher extraction efficiency while reducing extraction time, number of unit processes, energy and solvent consumption, environmental impact, economic costs and the amount of waste.

Dr. Selin Şahin
Dr. Ebru Kurtulbaş
Guest Editors

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• green technology
• biowaste
• agri-food waste
• natural antioxidants
• fine chemicals