Journal of Nutrition & Food Sciences
Open Access

Engineering solutions to food security through waste to food transformation

14^th Food Engineering Conference

November 28-29, 2016 Melbourne, Australia

Danyang Ying

CSIRO Agriculture and Foods, Australia

Scientific Tracks Abstracts: J Nutr Food Sci

Abstract :

To feed the world in 2050 we need to increase total global food production by 70%. This will become increasingly challenging with a changing climate and limited arable land. By 2030, crop and pasture yield are likely to decline in many places. On the other hand, global food loss and food waste is high, estimated up to 30% of the food production. Transforming the waste to food could be one of the strategies to ease the pressure to food security. This presentation will report recent development and strategies to transform agricultural, horticultural and food industry waste into edible foods or food ingredients using a few case studies, including improving canola protein digestibility using extrusion; Stabilization of apple pomace for functional food ingredients and incorporation into extruded food products; incorporation of olive pomace into extruded food products.

Biography :

Danyang Ying is working as Senior Research Scientist/Project Leader at CSIRO Agriculture and Foods, Australia. He has extended his valuable service for many years and has been a recipient of many award and grants. His experience includes various programs, contributions and participation in different events for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Email: Danyang.Ying@csiro.au