Advances in Food and Byproducts Processing towards a Sustainable Bioeconomy

Nikolaos Kopsahelis; Vasiliki Kachrimanidou

doi:10.3390/foods8090425

Advances in Food and Byproducts Processing towards a Sustainable Bioeconomy

Foods. 2019 Sep 19;8(9):425. doi: 10.3390/foods8090425.

Authors

Nikolaos Kopsahelis¹, Vasiliki Kachrimanidou^{2

3}

Affiliations

¹ Department of Food Science and Technology, Ionian University, 28100 Argostoli, Kefalonia, Greece. kopsahelis@upatras.gr.
² Department of Food Science and Technology, Ionian University, 28100 Argostoli, Kefalonia, Greece. v.kachrimanidou@reading.ac.uk.
³ Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6AP, UK. v.kachrimanidou@reading.ac.uk.

Abstract

The bioeconomy concept was initially focused on resource substitution, aiming to mitigate the depletion of fossil resources and confer an alternative approach for resource utilization [...].

Keywords: bioactive compounds; bioeconomy; bioprocesses; biorefineries; circular economy; food biotechnology; food processing; food waste valorization; sustainability.

Publication types

Editorial

Grants and funding

MIS 5027222/Operational Programme "Competitiveness, Entrepreneurship and Innovation" (NSRF 2014-2020) and co-financed by Greece and the European Union (European Regional Development Fund).