ENVIRONMENTALLY FRIENDLY FOOD PROCESSING

By P. JAMAL

CONTENTS 1 INTRODUCTION PART I ASSESSING THE ENVIRONMENTAL IMPACT OF FOOD PROCESSING OPERATIONS 2 LIFE CYCLE ASSESSMENT (LCA): AN INTRODUCTION 3 LIFE CYCLE ASSESSMENT OF VEGETABLE PRODUCTS 4 LIFE CYCLE ASSESSMENT OF FRUIT PRODUCTION 5 LIFE CYCLE ASSESSMENT OF ANIMAL PRODUCTS 6 ENVIRONMENTAL IMPACT ASSESSMENT OF SEAFOOD PRODUCTS PART II GOOD PRACTICE 7 ENVIRONMENTAL ISSUES IN THE PRODUCTION OF BEVERAGES: THE GLOBAL COFFEE CHAIN 8 IMPROVING ENERGY EFFICIENCY 9 THE ENVIRONMENTAL MANAGEMENT OF PACKAGING: AN OVERVIEW 10 RECYCLING OF PACKAGING MATERIALS 11 BIOBASED FOOD PACKAGING 12 RECYCLING FOOD PROCESSING WASTES 13 WASTE TREATMENT 14 ASSESSING THE SAFETY AND QUALITY OF RECYCLED PACKAGING MATERIALS 15 ENVIRONMENTAL TRAINING FOR THE FOOD INDUSTRY 16 COMPARING INTEGRATED CROP MANAGEMENT AND ORGANIC PRODUCTION 17 LIFE CYCLE ASSESSMENT (LCA) OF WINE PRODUCTION