This book presents the concept of food sharing from a European perspective, and provides a concise analysis of its safety implications and the chemical properties of recovered foods.
In our modern world, 33% of the total food produced is lost each year, with serious economic, environmental and social consequences. Food worth approximately 1 trillion USD is wasted per year, and it is estimated that this wasted food could feed more than 3.4 billion people. Considering that 1/10 of the global population still does not have enough money for basic needs, and in view of the impact of consumer behaviour, food retailers and industry in food waste, food sharing appears to be an attractive solution, and several communities have recently been created with the main goal of saving food and giving it to those in need. Despite the positive impact of food sharing, it also raises concerns since recovered foods are subject to spoilage, decay and irreversible chemical-physical transformations.
In this book, the authors explore the current situation and the regulatory definition of food sharing in various European countries, presenting the German experience in the city of Magdeburg, where food-sharing networks have been implemented. They also discuss the chemical and safety evaluations of durable foods, and provide a simulation of food waste by comparing a food product with the same food produced with re-worked and still edible raw materials (recovered foods).

Broadens our understanding of food sharing and its safety implications Describes the chemical properties of durable foods Compares the impact of food waste and food recovery in the dairy industry

Autorentext

Ramesh Kumar Sharma is currently Food Safety Consultant and Scientific Writer, having previously worked as Chemist in various capacities including: Fellow, Science Education Centre, University of Rajasthan, Jaipur (1978-79); and as Chief Investigator for UNICEF's Play Material Project. He is Co-Author (with Salvatore Parisi) of the book 'Toxins and Contaminants in Indian Food Products', published by Springer. Maria Micali is an experienced Author in the field of food science and technology, with a particular focus on chemistry, microbiology and hygiene. Dr. Micali obtained her Ph.D. in Food Hygiene from the University of Messina, Italy. She is also Lecturer in different sectors, including professional training. Her published works include 'The Chemistry of Thermal Food Processing Procedures' (2016) and 'Traceability in the Cheesemaking Field. The Regulatory Ambit and Practical Solutions' (2016). Bhupendra Kumar Rana is Seasoned Quality Professional who has worked extensively in healthcare quality and improvement. Dr. Rana obtained his Ph.D. in Biochemistry from Banaras Hindu University, Varanasi, India. Over the past 14 years, he has been Pioneer in accreditation standards and is currently the CEO of QAI and an international expert / consultant for the World Health Organization, the World Bank, Asian Development Bank, USAID and several Ministries of Health. He has published ten research papers and several book chapters on the antimicrobial properties of plant products and healthcare quality. Alessandra Pellerito is Biologist who studied at the Universities of Palermo and Bologna, Italy. After a short period spent in the United Kingdom, Dr. Pellerito moved to Germany (Magdeburg). At present, she is working as Food Consultant in the private sector (Italy). She has published articles in the Journal of AOAC International and the book 'Food Sharing - Chemical Evaluation of Durable Foods' (Springer). Rajeev K. Singla works as Assistant Researcher in Institutes for Systems Genetics, West China Hospital of Sichuan University, Chengdu (Sichuan), China. He has previously worked as Assistant Professor in KR Mangalam University (Gurugram, India). He has obtained his doctorate degree from University of Delhi, India in the field of natural product chemistry. So far, he has published 47 SCI articles with cumulative impact factor of 161. Dr Singla is also Founder and Chief Editor of Indo Global Journal of Pharmaceutical Sciences (CNKI, and CrossRef linked Journal) & Review Editor of Frontiers in Chemistry and Frontiers in Oncology. He has so far reviewed 249 articles for 43 journals. One of His most recent publications is 'Analytical Methods for the Assessment of Maillard Reactions in Foods' (Springer).

Inhalt
Food Sharing and The Regulatory Situation in Europe: An Introduction.- Food Sharing in Practice:The German Experience in Magdeburg.- Food Sharing and Durable Foods: The Analysis of Main Chemical Parameters.- Food Waste and Correlated Impact in the Food Industry: A Simulative Approach.