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Managing Food Industry Waste: Common Sense Methods for Food Processors

ISBN: 978-0-8138-0631-0
200 pages
January 2004, Wiley-Blackwell
Managing Food Industry Waste: Common Sense Methods for Food Processors (0813806313) cover image
In Managing Food Industry Waste: Common Sense Methods for Food Processors, waste management expert Robert Zall shares his philosophy and techniques for monitoring and accounting for food processing wastage. The text shows food processing managers how much of the waste now being generated can become a managed resource for producing economic credits. Drawing on his forty years of experience in managing waste, Zall explains how to identify the actual losses sent to drains and sewage treatment plants, how to pinpoint which unit processes generate these losses, and how to uncover hidden losses previously dismissed as “materials unaccounted for.” An extra feature of the book is a Self-Test covering waste treatment technology, ideal for students or new employees studying waste management. Also included is a Glossary of terms used in water and waste management. Managing Food Industry Waste is a highly readable management tool filled with invaluable waste management concepts and practical methods to implement them.
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Preface.

Introduction: Waste Control Philosophy.

Chapter 1. Who Is Watching the Store?.

Chapter 2. Why Waste Flows Need to Be Inventoried.

Chapter 3. In-Plant Monitoring.

Chapter 4. How to Carry Out a Management Scheme.

Chapter 5. Product Loss and Dollar Equivalents.

Chapter 6. Improving the System.

Chapter 7. Management Tools.

Chapter 8. Converting Costs into Credits.

Chapter 9. Economics of Managing Food-Processing Waste.

Chapter 10. Training.

Chapter 11. Unconventional Techniques to Deal with Waste Recovery or Treatment Schemes.

Chapter 12. Layman's Overview of Treating Waste, Wastewater, and Solid Waste.

Chapter 13. How to Seek and Gain Help to Solve Waste Problems.

Chapter 14. Self-Test.

Appendix: Answers to Examination.

Glossary.

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Robert R. Zall, PhD is Professor Emeritus in the Department of Food Science at Cornell University, Ithaca, New York. At Cornell, Zall taught courses in sanitation, food processing, and waste management. He is a member of the Graduate Faculty in two fields – food science and technology, and environmental quality. Prior to joining the Cornell faculty, he spent nearly 20 years in two major dairy industry firms as general manager and director of research and production.
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"Managing waste is, we all know by now, a global problem with few answers… The author spent 40 years managing waste… The big question: where to dump this toxic waste… alone is a reason to read this detailed and alarming content… there is an excellent glossary as well as a series of examination questions and, thank goodness, answers. Now read more yourself!"
Dr Aubrey Parsons (Food and Beverage Reporter, April 2006)

"Overall, this book, by its title alone, should be a very interesting topic for the food industry." (International Journal of Dairy Technology, 2006)

"This book is not about advanced technology - it is about the practical steps that even the smallest producer can take in order to minimize waste formation and thus minimize the cost of waste disposal.
For this reader the book serves a valuable function in its various reminders of where simple solutions can be applied to reduce costs at the same time as benefiting the environment.
Who should read this book? It would certainly be instructive for anyone in the field who has been commissioned to investigate waste management." (IChemE Food and Drink Subject Group Newsletter, 2005)

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