Sustainable Food Processing: 2nd Edition

Dear Colleagues,

The challenge of producing a safe, secure, nutritious supply of food with minimum impact on the environment is more relevant to the food industry than ever before. Currently, scientists are seeking new technological solutions to maximize the use of resources and increase energy efficiency during production, exploring new techniques to improve the nutritional value of food, and incorporate food industry by-products into food and feed. New, alternative energy sources are also being investigated, as well as biotechnological solutions for energy and food production. It has been recognized that food waste is generated throughout the whole food chain, from farm to table, and consumers should also be educated on how to better use food resources. Therefore, authors are encouraged to submit contributions addressing the following topics:

• Use of food industry by-products in the production of food;
• Extraction of bioactive components from food industry by-products;
• Use of food industry by-products in animal feed;
• Use of food industry by-products in biotechnological processes;
• Sustainable food supplements;
• Safety issues related to sustainable food production;
• Increase in energy efficiency in the production of food;
• Sustainable and biodegradable packaging for food;
• Sustainable food service;
• Biotechnology in food production;
• Use of food waste and food industry by-products in production of bioenergy;
• Circular economy in food business;
• Social dimension of food waste and better use of food resources;
• Food security.

Prof. Dr. Đurđica Ačkar
Prof. Dr. Ivana Flanjak
Topic Editors