This Book Will Provide A Comprehensive Overview On Both Economic Sustainability And Environmental Concerns Relating To Food Processing. It Will Promote Ways Of Increasing Sustainability All The Major Sectors Of The Food Industry, And Will Establish Itself As A Standard Reference Book On Sustainable Food Processing. It Will Be Of Great Interest To Academic And Industrial Professionals. The Book Will Open By Covering The Concept And Principles Of Sustainable Food Processing, With Reference To Various Food Processing Sectors (Dairy, Meat, Seafood, Grain, Fruit And Vegetables). Chapters On Brewing, Cold Chain, Consumption And Packaging Will Provide A Comprehensive Guide To Making These Key Processes More Sustainable. Issues Like Cleaning, Sanitation, And Carbon Footprint Will Then Be Covered, Before Dedicated Chapters Covering Energy And Water Consumption In The Food Industry Address Economic Sustainability. Environmental Impact Assessment And Food Processing, Waste Utilization, Risk Assessment, And Regulatory And Legislative Issues Will Also Be Addressed. Proposed Contributors Include A Combination Of Leading Academic And Industrial Experts, To Provide Informed And Industrially Relevant Perspectives On These Topics. What Makes It Different? The Breadth And Extent Of The Proposed Book Are Its Major Selling Points, Meaning It Will Appeal To Academic And Professional Audiences. It Will Be The Most Comprehensive Reference Book For Industry, Educators, Researchers, Policy Makers And Food Processing Scientists, Providing An Up - To - Date Insight Into Sustainable Food Processing. The Range Of Issues Covered Will Provide Engineers And Scientists Working In The Food Industry With A Valuable Resource For Their Work. As The Proposed Text Will Be The First Dedicated Reference Of Its Kind, It Will Have Broad And Significant Market Appeal