Food Waste Proteins: Extraction, Modification, and Applications

This book offers a comprehensive and cutting-edge exploration of how discarded food can be transformed into valuable protein sources and bioactive compounds. It is a forward-thinking resource that bridges the gap between research and industry, ideal for researchers, entrepreneurs and scientists working at the intersection between the two.

Dr. Piyush Kashyap is an Assistant Professor at Lovely Professional University, India. He earned his Ph.D. in Food Engineering and Technology from SLIET, India, and has over five years of experience in teaching and research. His work focuses on extraction and modification protein and polyphenol from food waste, promoting their application in value-added food formulations and supporting circular bioeconomy models. Dr. Kashyap has authored 30+ peer-reviewed articles and six book chapters. He also serves as the editorial board of the Journal of Food Biochemistry. He actively mentors graduate students, contributing to both academic and industrial advancements in food science and technology.

Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. He has received his Bachelor of Technology, Master of Technology, and PhD in Engineering from Jadavpur University, Kolkata, India. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus-indexed journals and has edited 27 books with Elsevier, Springer, and Wiley. Dr. Sarkar has been classified among the top 2% of global highly-cited researchers published by Stanford University, USA.

Dr. Poorva Sharma is currently serving as a Post-Doctoral Fellow at the University of Saskatchewan, Canada. Her research is deeply involved in cutting-edge research on bioactive peptides and probiotics and their applications in health and food systems. With over seven years of experience in teaching and academic research, Dr. Sharma has developed a strong foundation in functional foods, and nutraceuticals. Dr. Sharma has authored more than 30 peer-reviewed articles published in prestigious international journals and has actively contributed to advancing knowledge in food science and bioactive compound research.