Description
This book, “Food Waste & By-Product Utilization for Semester-II (SEC Botany)”, provides a comprehensive understanding of the growing global problem of food waste and the scientific approaches for its effective management. It explains the causes, types, and impacts of food waste across different stages of the food supply chain, including production, storage, processing, retail, and consumption. The book highlights the environmental, economic, and social consequences associated with food wastage and emphasizes the need for sustainable resource utilization. It also discusses innovative methods for converting food waste and agro-industrial by-products into valuable products such as biofuels, enzymes, animal feed, fertilizers, and functional food ingredients. Through clear explanations, practical examples, and structured chapters, the text helps students understand both theoretical concepts and real-world applications. Designed especially for undergraduate botany and life science students, the book encourages responsible food management and promotes sustainable practices for minimizing waste and maximizing resource efficiency in modern food systems.
