Division/Committee: [AGFD] Division of Agricultural and Food Chemistry

A future sustainable global agriculture and food systems demand waste reduction and efficient use of natural resources. Upcycling food wastes and by-products back to food production chain would help to address the shortage/depletion of natural resources, environmental pollution, alleviate the social economic related issues, thereby facilitating the sustainable development of the food industry. Different approaches such as chemical and physical extraction as well as biotechnological extraction have been applied to various wastes such as brewery spent grains, grape pomaces, spent coffee grounds, fruit peels and seeds, and vegetables. This symposium will serve as a platform for presenting state-of-art research and scientific exchange in this emerging sustainability-oriented innovation for food waste upcycling as value-added foods and food ingredients, with emphasis on biotechnological approach (e.g. fermentation)

Yun Yin

Virginia Polytechnic Institute and State University

Appearances