Fruit and Vegetable Waste Utilization and Sustainability

Dr. Sachin A. Mandavgane is a professor and head of the Chemical Engineering Department at Visvesvaraya National Institute of Technology, Nagpur. He obtained his PhD in chemical engineering and authored 125 publications having 3000 citations and has 10 patents in his name. He works on sustainability topics such as agro-waste utilization and life cycle assessment. He mentors six start-ups initiated by his scholars. Dr. Ipsita Chakravarty is a scientist at Merino Innovation Centre, Visvesvaraya National Institute of Technology, Nagpur. She completed her PhD in biochemical engineering from IIT (BHU), Varanasi, India in 2018. She has authored around 25 publications and has 1 patent in her name. Innovative technologies developed by her for agro-waste valorization and innovative foods have been adopted by industries and start-ups. Dr. Amit K. Jaiswal is a lecturer at Technological University Dublin (TU Dublin)—City Campus, Ireland, where he teaches undergraduate and postgraduate courses in food engineering, food processing technology, and industrial biotechnology in the School of Food Science and Environmental Health. He also serves as the chair of the MSc program in Sustainable Food Safety Management at TU Dublin-City Campus. Dr. Jaiswal earned an MSc degree from Jiwaji University in India in 2005, a PhD in Food Technology from TU Dublin in Ireland in 2012, and an MBA in 2015. His research focuses on valorisation of lignocellulosic biomass into biofuels, biomaterials, and biochemicals through innovative process development and techno-economic analysis. He also studies novel food processing technologies for extracting functional and nutritional ingredients from natural resources and is involved in the development of biodegradable and compostable materials for packaging.

   Section 1: Valorisation of fruit and vegetable



Introduction: state of the art of fruit and vegetable waste management
Fruit and vegetable wastes for nutraceuticals, functional foods, and specialty chemicals
Fruit and vegetable wastes for biobased chemicals
Fruit and vegetable waste and by-products for pigments and color
Anaerobic digestion of fruit and vegetable waste for biogas and other biofuels
Sequential bioprocessing of tomato waste-a biorefinery approach
Section 2: Techno economic analysis and sustainability assessment

Role of supply chain in sustainable valorization
Techno-economic analysis of waste pomegranate biorefinery
Novel sustainable and circular business models valorizing fruit and vegetable waste and by-products
Environmental impacts and sustainability assessment of fruit and vegetable waste
Sustainability assessment of a fruit and vegetable waste biorefinery: environment-social-economic aspects
Section 3: Integrated biorefineries, policies and case studies

Case study 1: fruit and vegetable waste valorization-world scenario
Value addition of fruit and vegetable waste: a nutraceutical perspective
Case study 3: fruit and vegetable waste valorization in North and Northeast regions of Brazil
Pretreatment of fruit and vegetable waste for the production of biofuels and high-value products
Biomass ash as a source of nutrient; a case study on cotton (Gossypium)