Green/Waste Biomass Utilization in Food Industry: Biorefinery Process and High Value-Added Products

Dear Colleagues,

In the face of the increasing global demand for sustainable and eco-friendly solutions, the efficient utilization of green and waste biomass in the food and feed industries has emerged as a pivotal research area. Green and waste biomass, including agricultural residues, food and feed processing by-products, biomaterials, and microalgae, represent an abundant and underutilized resources. Through advanced biorefinery processes, these materials can be transformed into high-value-added products such as functional food ingredients, bioactive compounds, and sustainable packaging materials. Exploring innovative strategies for biomass conversion not only mitigates environmental pollution but also promotes circular bioeconomy principles, enhancing the overall sustainability of the food and feed industries. This Special Issue addresses the critical need for novel approaches, next-generation biorefinery platforms, and technologies to valorize green and waste biomass, with a focus on practical applications and industrial scalability.

We invite original research articles, reviews, and short communications on topics including, but not limited to, the following:

• Biorefinery processes for the conversion of green and waste biomass into high-value-added products;
• Extraction and purification of bioactive compounds from agricultural and food industry residues;
• Microalgae-based bioproducts for food and feed applications;
• Development of functional foods and nutraceuticals from biomass-derived ingredients;
• Fermentation and enzymatic technologies for biomass valorization and utilization;
• Sustainable packaging materials produced from biomass;
• Waste minimization and circular bioeconomy strategies in the food industry;
• Life cycle assessment and techno-economic analysis of biomass utilization processes;
• Innovative bioprocess engineering for enhanced biomass conversion efficiency.

Dr. Phisit Seesuriyachan
Prof. Dr. Antonella Pasqualone
Guest Editors

Manuscript Submission Information

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