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Dagmara Head

Dagmara Head

Food Development Centre, Canada

Title: Utilization of food processing by-products

Biography

Dagmara Head holds a position of Senior Process Development Consultant in the Department of Research & Development at Food Development Centre (FDC) in Portage la Prairie, Manitoba. During the last 5 years with FDC, she has been fortunate to be involved in many projects related to value addition to various food processing by-products. Prior to her appointment at FDC, Dr. Head worked in the regulatory affairs field in a private consulting company, held food laboratory research positions, and held various summer jobs within food industry in Europe. Dr. Head holds a B.Sc./M.Sc. in Food Science from the Warminsko-Mazurski University in Olsztyn, Poland and a Ph.D. in Biosystems Engineering from the University of Manitoba in Winnipeg, Manitoba. Dr. Head is an active member of the Canadian Institute of Food Science and Technology

Abstract

Statement of the Problem: Food and beverage manufacturing is an important part of the global economy. Food manufacturing uses a lot of water and generates numerous by-products (waste streams). The by-products often contain valuable components, depending on the commodity processed and the type of processing (example: starch and protein in potato processing effluent). Often, the valuable components could be recovered and used as ingredients in food, nutraceutical and other bio-products. Sometimes, additional processing (fermentation, thermal processing) can be applied to a by-product to improve its functional and sensory characteristics, making it attractive for use in food. Globally, more emphasis is placed on utilization/reduction of waste streams of various food industries (plant and animal based) for environmental sustainability; it also makes economic sense, as it could help companies increase their profit margins. The purpose of this presentation is to discuss food processing industries and the by-products generated, provide examples of potential components for recovery, and identify potential applications. Methodology & Findings: The presentation will outline some of the emerging opportunities and challenges of by-products utilization, and how industry is working to address them. The presentation will focus on the by-product utilization work conducted at the Food Development Centre, a Special Operating Agency of the Province of Manitoba. Additional examples of by-product utilization processes developed elsewhere will be presented. Conclusion & Significance: Many opportunities exist for better utilization of food processing by-products. At the Food Development Centre, a variety of processes have been developed for converting these by-products into food ingredients and other valuable bio-products, thus assisting companies in becoming more sustainable. The recovery of high value components from what is generally considered a waste and an expense for companies, not only creates valuable ingredients but could also profit the companies and ultimately help to keep the waste streams off the landfill.