Green Chemistry and Agro-food Industry: Towards a Sustainable Bioeconomy / edited by Stéphanie Baumberger.

Format:

Book

Author/Creator:

Baumberger, Stéphanie, author.

Language:

English

Subjects (All):

Biology.

Biological Sciences.

Local Subjects:

Biological Sciences.

Physical Description:

1 online resource (XI, 536 p. 212 illus., 115 illus. in color.)

Edition:

1st ed. 2024.

Place of Publication:

Cham : Springer Nature Switzerland : Imprint: Springer, 2024.

Summary:

The objective of the book is to show the complementarity and integration of food and non-food value chains for the development of a sustainable bioeconomy. One current challenge facing industry and the economy is to meet the needs of a growing world population while preserving the environment. The use of fossil energy resources for several decades has generated a decrease in reserves of these resources, together with a phenomenon of global warming due to the release of greenhouse gases into the atmosphere. More and more industrial sectors, including the chemical industry, are replacing fossil carbon with renewable carbon. The bioeconomy consists in using renewable biological resources to produce food, materials, and energy. A bioeconomy based on the green chemistry and biotechnologies is developing worldwide, as a lever for reducing the ecological footprint of human activities. The book is articulated around six parts, each dedicated to a keystone of the interface between green chemistry and Agro-Food Industry.

Contents:

Part 1 - From green chemistry to biotechnologies

Chapter 1. Green chemistry, eco-friendly chemistry, biorefinery

Chapter 2. Industrial biotechnologies: a hub at the crossroads of the food industry and green chemistry

Part 2 - Agricultural resources and co-products: sources of polymers, fuels and molecules for chemistry

Chapter 3. Edible oils and oleochemistry

Chapter 4. Anaerobic digestion: application to the energy recovery of agricultural co-products and food industry waste

Chapter 5. Production of biofuels from agricultural resources

Chapter 6. Potential of microalgae

Chapter 7. Residues from the food industry: an under-exploited global source of biomolecules of interest

Chapter 8. Obtaining aroma from by-products and effluents of the food industry

Part 3 - Green chemistry and polymer materials: towards new food packaging

Chapter 9. Innovation in polymer science – what to expect from green chemistry

Chapter 10. Converting agro-industrial by-products into biodegradable composite materials for food packaging: presentation of an eco-reasoned approach.

ISBN:

3-031-54188-X