Microbiological Treatment of Food Processing Wastes

Rapid urbanization and changing lifestyles worldwide have resulted in a rise in the production of food waste from diverse industrial, agricultural, and household sources. The Food and Agriculture Organization (FAO) reports that roughly one-third of the global food production is wasted each year. The organic nature of food and agriculture waste not only poses a significant concern to the environment but also contributes to the generation of toxic gases and severe human health hazards when disposed of through conventional practices such as land-filling and incineration. This issue has become particularly critical in densely populated agricultural-based countries such as India, China, and the USA, and it requires urgent attention for sustainable development. Reprocessing food waste offers substantial advantages since it contains many components that can be converted into other useful products. Converting agricultural waste into beneficial products brings economic benefits, including improved food security, reduced production costs, the production of biodegradable products, and environmental sustainability. Bioconversion is one of the most favorable method to tackle the issue of organic waste. Microorganisms are extensively researched for their potential in valorizing such waste through bioconversion. This chapter aims to highlight and discuss the different 332 origins of food processing waste generation, the utilization of microorganisms in waste bioconversion, the functional ingredients derived during the process, and the potential challenges in implementing this technology on an industrial scale. Additionally, the review provides a brief outline of food waste management through the generation of biofuels and electrical energy.