A growing population implies an increasing demand for food. Consequently,
the processing industry related to it generates large amounts of waste. This problem
arose due to the delayed development in establishing effective and advanced waste
management technologies, which must be developed and used to lower the cost of
producing processed foods and minimizing pollution risks. Recent studies on the
valorization of residues in the food chain have focused on obtaining value-added
products such as biofuels, enzymes, bioactive compounds, biodegradable plastics, and
nanoparticles. Regulatory agencies and the food processing industries can work
together to develop new waste management and use processes that are commercially
viable. This chapter presents an introduction to bioremediation and management of
various residues from the food industries (beverages, dairy, fruit, vegetables, oil and
meat), as well as some characteristics, advantages, and limitations of some methods.
New possibilities for using food waste are also described.
Keywords: Aerobic processes, Anaerobic digestion, Anaerobic processes, Biological treatment, Bioremediation, Brewery wastewater, By-products, Cleaner environment, Dairy wastewater, Distillery wastewater, Environmental sustainability, Food waste, Meat wastewater, Oil wastewater, Organic waste, Phenolic compounds, Solid wastes, Vegetable wastewater, Waste management, Winery wastewater.
