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Handbook of Grape Processing By-products Book – Authors’ Team Acknowledgments

By: , Posted on: July 31, 2017

handbook of grape processing by-products

After its launch few months ago, the Handbook of Grape Processing By-products  is continuously raising interest among researchers, academics, students, professionals and industrial partners activated in the field. Indeed, thousands’ of colleagues have already joined our LinkedIn and Facebook communities, participate in our open forums, discuss their needs, make questions, refer their case scenarios, indicate their problems and finally look for solutions and consulting in our interactive Food Waste Recovery – Open Innovation Network.

Book Presentation

A detailed explanation of the key features and hints of the book is accessible via an online book presentation which was organized on 20th of June by ISEKI Food Association (IFA) and watched live by numerous colleagues around the world. This was also an opportunity to catch up with colleagues and meet our audience. A recording of this book presentation can be viewed in the following video:

Authors’ Team Acknowledgments

All these activities are organized by the FWR Group and volunteering actions of experts in the field. Therefore, I would like to take this opportunity to thank all group members and authors’ team for their fruitful collaboration and high quality work in bringing together different topics and technologies in an integral and comprehensive text.

About the Authors

Amaya Zalacain (co-authoring Chapter 4 and 9) is an Associate Professor at the University of Castilla-la Mancha (Albacete, Spain). She joined the university in 1998 as a research fellow in different European Projects related to the Agricultural Chemistry topic. Since 2002, she has been a lecturer at the Agricultural and Forestry Engineering School at UCLM, and an Associate Professor in the Agro-forestry Science and Technology Department since 2009, where she teaches subjects related to General Chemistry, Agricultural and Food Chemistry, and involved in two Master degrees (Oenology and Forestry). She has participated in 8 European projects, 3 national and 2 regional competitive projects, as well as she has more than 36 industry contract projects. She has published more than 60 SCI papers and 3 technical books, plus several congress communications and international conferences. She has been the supervisor of four PhD Thesis (another two in due course). All this research is related to three different topics, although the most active one is related to the re-valorization of different agro products in particular from the oenology sector.

Eduardo Robles carried out his undergraduate at the Ibero-American University in Santa Fe, México; obtaining his Degree in Engineering Mechanics, majoring in Manufacturing. After that, he obtained his Masters Degree in Renewable Materials at the University of the Basque Country UPV/EHU in San Sebastian, Gipuzkoa. Currently, he is working on his PhD thesis within the BioRefinery Process group (BioRP) at the Engineering Faculty of Gipuzkoa.

Francisca Rodrigues, main supervisor, is a researcher at LAQV@REQUIMTE. She graduated in Pharmaceutical Sciences at Faculty of Pharmacy of University of Porto (UP) in 2008, and finished a Master in Quality Control (UP) in 2011. Afterwards, she followed her post-graduate studies and finished her PhD in Pharmaceutical Sciences (UP) in 2016. During this time she also worked with the regulatory department of Portuguese companies where she acquired a deep experience in the field of regulation, cell culture and in vivo studies. Her current research is focused on food by-products and their potential applications. Particularly, her expertise is in the field of in-vitro/ex-vivo/in-vivo evaluation and characterization of by-products. She has published 24 papers in international peer reviewed journals, 10 book chapters and co-supervised 5 MSc students (2 completed) and several graduation students.

Prof. Dr Gordana Ćetković is in a research group with Prof. Dr Sonja Djilas, Prof. Dr Jasna Čanadanović-Brunet, Dr Vesna Tumbas Šaponjac, Dr Jelena Vulić and Dr Slađana Stajčić, and is involved in teaching courses in Organic Chemistry, Food Chemistry and Natural Products Chemistry at University of Novi Sad, Faculty of Technology, Serbia. She has extensive experience in free radical chemistry and chemistry of natural products. Her research interests are focused on identification and quantification of bioactive compounds (phenolics, carotenoids, betalains, etc) present in fruit and vegetables, antioxidant activity of plant extracts (measured by ESR and spectrophotometrical tests), development of functional food products, and utilization of by-products from fruit and vegetable processing in the development on new value-added products. With the aim to produce novel food ingredients bioactive compounds are microencapsulated and incorporated in functional food to enhance their health benefits through delivery of added active ingredients. She is a co-author of numerous scientific publications and involved in different national projects with Ministry of Education, Science and Technological Development, Provincial Secretariat for Higher Education and Scientific Research and international COST projects. Additionally, she regularly attends many national and international conferences.

Hiba N. Rajha is co-author of Chapter 7 which discusses emerging technologies for the recovery of valuable compounds. Presently, she is a post-doctoral research fellow in Université de Technologie de Compiègne (Sorbonne Universités, France) jointly with Saint-Joseph University (Lebanon). She got her PhD in 2015 from the aforementioned universities in Process Engineering/Biochemistry, and has published 14 research articles in international peer reviewed journals. Moreover, she has contributed in authoring 3 book chapters. Currently, she has submitted a patent concerning an innovative method for extraction of sensitive bioactive components from biological materials. In 2016, she received the Lebanese Industrial Research Achievements Programs award. Additionally, she regularly participates in international and national conferences (~15) where she has presented her research and received an innovation prize. Her research interest is on the recovery of bioactive molecules from food waste, and emerging technologies such as pulsed electric fields, ultrasounds, high voltage electrical discharges, etc.

Itziar Egüés conducted her studies in Industrial Technical Engineering, speciality in Industrial Chemistry, in the Polytechnic School in San Sebastian (2008). She worked as a researcher within the Group of Biorefinery Process (BioRP) where she obtained the Master in Renewable Materials Engineering (2010). Finally, she obtained the mention of International Doctor Cum Laude in Renewable Materials Engineering under the direction of Professor Jalel Labidi. Her research has focused on the use of lignocellulosic materials, where the main goal was focused on the extraction of hemicelluloses and lignin for the production of biofuels, chemical products and the development of new materials.

Izaskun Dávila graduated in Chemistry in 2013 from the University of the Basque Country (Spain). In 2014 she obtained a masters degree in Synthetic and Industrial Chemistry in the Organic Chemistry II Department of the same university. In 2015 she obtained a scholarship of young researchers training given by the Basque Government to carry out her PhD studies at the BioRP research group at the Chemical and Environmental Engineering Department of the Basque Country University under the supervision of Professor Jalel Labidi. Her research nowadays is focused on the valorization of winery by-products for the obtaining of added-value compounds.

Jalel Labidi has a Chemical Engineering degree and a PhD in Chemical Engineering from the Polytechnic Institute of Lorraine (France). He has developed his research career in several centers: Ecole Polytechnique of Montreal (Canada), CanmetENERGY (Canada), CNRS (France), University of Girona and finally at the University of the Basque Country. Currently, he holds a position of senior researcher in the Department of Chemical and Environmental Engineering of the University of the Basque Country. He is the head of the research group “Biorefinery Process” (BioRP).

Prof. Dr Jasna Čanadanović-Brunet is in a research group with Prof. Dr Sonja Djilas, Prof. Dr Gordana Ćetković, Dr Vesna Tumbas Šaponjac, Dr Jelena Vulić and Dr Slađana Stajčić and is involved in teaching courses in Organic Chemistry, Food Chemistry and Natural Products Chemistry at University of Novi Sad, Faculty of Technology, Serbia. She has extensive experience in free radical chemistry and chemistry of natural products. Her research interests are focused on identification and quantification of bioactive compounds (phenolics, carotenoids, betalains, etc) present in fruit and vegetables, antioxidant activity of plant extracts (measured by ESR and spectrophotometrical tests), development of functional food products, and utilization of by-products from fruit and vegetable processing in the development on new value-added products. With the aim to produce novel food ingredients bioactive compounds are microencapsulated and incorporated in functional food to enhance their health benefits through delivery of added active ingredients. She is a co-author of numerous scientific publications and involved in different national projects with Ministry of Education, Science and Technological Development, Provincial Secretariat for Higher Education and Scientific Research and international COST projects. Also, she has attended many national and international conferences

Dr Jelena Vulić is in a research group with Prof. Dr Sonja Djilas, Prof. Dr Jasna Čanadanović-Brunet, Prof. Dr Gordana Ćetković, Dr Vesna Tumbas Šaponjac, and Dr Slađana Stajčić and is involved in teaching courses in Organic Chemistry, Food Chemistry and Natural Products Chemistry at University of Novi Sad, Faculty of Technology, Serbia.  She has an extensive experience in free radical chemistry and chemistry of natural products. Research interests are focused on identification and quantification of bioactive compounds (phenolics, carotenoids, betalains, etc) present in fruit and vegetables, antioxidant activity of plant extracts (measured by ESR and spectrophotometrical tests), development of functional food products, and utilization of by-products from fruit and vegetable processing in the development on new value-added products. With the aim to produce novel food ingredients bioactive compounds are microencapsulated and incorporated in functional food to enhance their health benefits through delivery of added active ingredients. She is a co-author of numerous scientific publications and involved in different national projects with Ministry of Education, Science and Technological Development, Provincial Secretariat for Higher Education and Scientific Research and international COST projects. Also, she attended many national and international conferences.

Jelena Cvejić Hogervorst is a Professor at University of Novi Sad, Serbia (Faculty of Medicine, Department of Pharmacy). She obtained a PhD in Chemistry from University Louis Pasteur, Strasbourg I (France). Her multidisciplinary research activities deal with biologically active natural compounds – phytonutrients from food, plant and food waste: analysis, use, safety and effects on human health.

Her work is focused on determination and exploitation of factors influencing phytonutrient level in plants and processed products as well as on recovery of valuable compounds form food waste and by-products. Research activities of Professor Cvejić Hogervorst also include pharmaceutical analysis of food supplements and evaluation of their pharmacological effects. Her recent research interest emphasize human nutrition.  She has also worked with marine products.

Professor Cvejić Hogervorst is a co-author of numerous scientific publications including peer-review articles and book chapters and participated in different national and international research projects as well as in various international collaboration. Her teaching involves the training of pharmacy students in Master, Specialization and PhD programs. She is responsible for several subjects including Instrumental Pharmaceutial Analysis, Analysis of Drugs, Stability of Drugs, Analysis of Natural Products and Clinical Trials. Contact via e-mail (jelena.cvejic@mf.uns.ac.rs) or Linkedin.

Jorge Domínguez studied at the Faculty of Biology of the University of Santiago de Compostela, between 1984 and 1989. He obtained his Ph.D. degree in 1996 at the Universidade de Vigo (Departamento de Ecoloxía e Bioloxía Animal) in Vigo, Spain. From 1996 to 1998, he did postdoctoral research projects in the Department of Entomology, in the Soil Ecology laboratory at the Ohio State University (Columbus, OH, USA). Since 2002, he heads a research group at the Universidade de Vigo (Departamento de Ecoloxía e Bioloxía Animal). He was a Visiting Fellow at the Universidade Federal de Santa María (Agroecology and Soil Ecology, Brazil), and currently, he serves as a Full Professor of Zoology at the Universidade de Vigo (Departamento de Ecoloxía e Bioloxía Animal). He has supervised seven Ph.D. Thesis, several M. Sc. Thesis and published more than one hundred scientific papers in SCI journals (h-index 30).  His research topics include soil ecology and environmental research, earthworm biology and ecology, vermiculture and vermicomposting of animal, vegetal and industrial organic wastes, and agroecology. See http://jdguez.webs.uvigo.es/ for further details.

Antónia Nunes has a Degree in Nutritional Sciences (Faculty of Nutrition and Food Science, University of Porto) (2007) and an MSc in Consumer Sciences and Nutrition (Faculty of Sciences, University of Porto) (2012). She has professional training in Environmental, Food Safety and Quality Management Systems and Audits. She develops research activities at LAQV@REQUIMTE focusing food chemical analysis, recovery of bioactive compounds of the agro-industry by-products, R&D of new products, and the bioaction of selected compounds in human health. She is author and co-author of 7 papers in international peer reviewed journals, 5 book chapters, and 1 patent in the field agro-industry by-products valorisation.

Mª Luisa González San José (co-authoring Chapter 10) is Professor of Food Technology at the University of Burgos, Spain, where she is the coordinator of the Official Master in Wine Culture. Her main areas of research are physical, chemical and sensory characterization of foods, innovation in food processing and development of functional food. She has participated in large number of research projects, nationals and internationals, been principal investigator of more than 20 of them. She has published over 100 scientific works, most of them scientific papers in international journals of high quality (over 80), around 10 book chapters in scientific books of international editorials and three monographies. She is co-author of one patents focused on an innovation strategy to reuse wine by-products. She has also presented more than 100 works in national and international meetings and scientific conferences. She is member of several national and international committees and collaborates as reviewer in specialized international food themed editorial board. Orcid.org/0000-0003-2973-7287.

Beatriz Oliveira is a group research leader at LAQV@REQUIMTE, involved in several research projects with industries. She has a vast experience in supervising Doc and Postdoc researchers. Her research activities are focused on environmental sustainability, food safety, security and authentication. In particular, the re-use and valorization of food by-products are one of the main targets of her research. She has published more than 300 papers, 36 book chapters, 1 patent and edited 1 book.

Marta Lores has a BSc in Biology and PhD in Chemistry (University of Santiago de Compostela, Spain). Since 2002, she has been an Associate Professor in the Department of Analytical Chemistry, Nutrition and Food Science (USC). She has published about a hundred papers and has invention patents. Analyses of wine and winemaking byproducts together with strategies for upgrading natural byproducts are her current lines of research. Natural products and the analysis of cosmetics for safety and regulatory control are other parallel lines of research. She is scientific consultant of companies, advising about cosmetic control and development of natural derived new ingredients. Multidisciplinary collaboration, particularly in the world of soil ecology and animal behaviour is another important aspect of her professional career. (http://www.usc.es/es/investigacion/grupos/lidsa/)

Nicolas Louka is professor of ‘Industrial Process Engineering’, director of Center for Analysis and Research of the Faculty of Sciences at Saint Joseph University of Beirut, director of the research unit “Technology and Valorization of Agro-resources”. He obtained his PhD in Industrial Process Engineering from University of Technology of Compiègne, Sorbonne universities, France. Teaching activity concerns mostly Process Engineering and Food Processing for graduate students in France and Lebanon. He has been working on Intensification of Vaporization by Decompression to the Vacuum applied to food and para-pharmaceutical industries for over than 25 years. His research activities encompass a large array of domains of interest. Professor Louka focuses mainly, through innovative technologies, on extraction of bioactive compounds from by-products, dehydration and texturizing of biological materials, sterilization of solid or powdery products, defatting of nuts, and elimination of fungal toxins from solid and liquid foods. Additionally, he is involved in the implementation of a new process concerning waste treatment. He has supervised more than 20 Doctorate students mostly in collaboration with French universities. He delivered several invited lectures at international level. A dozen industrial projects have been conceived, designed and implemented under his supervision. He has more than 125 publications including 20 patents.

Patricia Gullón began her scientific career in 2005 at the Chemical Engineering Department of Faculty of Sciences of the UVigo. Her PhD was funded by a FPU program of the MINECO (2007-2011). She completed her PhD studies with honours (Cum Laude) in 2011 at the UVigo. In the same year, she was awarded with a postdoctoral fellowship from Fundaçao para a Ciencia e Tecnologia (2012-2015) to work at the CBQF – Centro de Biotecnologia e Química Fina, Universidade Católica Portuguesa (Porto, Portugal). For the period 2015-2017, she had a posdoctoral position at the Biorefinery Process (BioRP) research group at the Chemical and Environmental Engineering Department of the Basque Country University that was funded by a grant from the MINECO. Presently, she is working in the same group with a Juan de la Cierva Incorporación.

Prof. Richard G. Maroun obtained a masters degree in Microbiology-Virology of Paris 7 University and Pasteur Institute in Paris, France in 1995. He achieved his PhD in 1998 on the discovery of molecules inhibiting HIV Integrase and earned the PhD diploma from Paris 7 University. After finishing a one-year post doc in France, he returned to Lebanon in 1999 where he taught Biochemistry and Virology in different local universities. In 2001 he was recruited as Assistant Professor at the Faculty of Sciences of Saint-Joseph University of Beirut (USJ). In 2004 he obtained the habilitation à diriger les recherches (HDR) diploma in Sciences from Paris 7 University. In 2010 he was promoted to a full Professor position at USJ. Since 2011 he is sworn expert in epidemiology and microbiology in Lebanese courts. In 2014, he completed a food safety training and obtained the diploma in “Advanced course in HACCP for Food Manufacturing Management” of the Campden BRI Institute in Great Britain. Since his recruitment at USJ, he held several managerial positions: Head of Master program, Chair of the Life Sciences Department and Vice-Dean. In July 2015 he was elected Dean of the Faculty of sciences. Pr. Maroun is currently the Head of the research team “Characterization of Bioactive Molecules”. His research activities since 1995, in the field of Food Biochemistry and Retrovirology, have allowed him to publish more than 90 scientific articles in international scientific journals and conferences, including several patents. Nowadays, he is conducting different projects on health and environment issues in collaboration with industrials, academics, governmental and non-governmental organizations.

Dr. Slađana Stajčić is in a research group with Prof. Dr Sonja Djilas, Prof. Dr Jasna Čanadanović-Brunet, Prof. Dr Gordana Ćetković, Dr Vesna Tumbas Šaponjac, and Dr Jelena Vulić and is involved in teaching courses in Organic Chemistry, Food Chemistry and Natural Products Chemistry at University of Novi Sad, Faculty of Technology, Serbia.  She has an extensive experience in free radical chemistry and chemistry of natural products. Her research interests are focused on identification and quantification of bioactive compounds (phenolics, carotenoids, betalains, etc) present in fruit and vegetables, antioxidant activity of plant extracts (measured by ESR and spectrophotometrical tests), development of functional food products, and utilization of by-products from fruit and vegetable processing in the development on new value-added products. With the aim to produce novel food ingredients bioactive compounds are microencapsulated and incorporated in functional food to enhance their health benefits through delivery of added active ingredients. She is a co-author of numerous scientific publications and involved in different national projects with Ministry of Education, Science and Technological Development, Provincial Secretariat for Higher Education and Scientific Research and international COST projects. Also, she attended many national and international conferences

Prof. Dr Sonja Djilas is in a research group with Prof. Dr Jasna Čanadanović-Brunet, Prof. Dr Gordana Ćetković, Dr Vesna Tumbas Šaponjac, Dr Jelena Vulić and Dr Slađana Stajčić and is involved in teaching courses in Organic Chemistry, Food Chemistry and Natural Products Chemistry at University of Novi Sad, Faculty of Technology, Serbia.  She has an extensive experience in free radical chemistry and chemistry of natural products. Her research interests are focused on identification and quantification of bioactive compounds (phenolics, carotenoids, betalains, etc) present in fruit and vegetables, antioxidant activity of plant extracts (measured by ESR and spectrophotometrical tests), development of functional food products, and utilization of by-products from fruit and vegetable processing in the development on new value-added products. With the aim to produce novel food ingredients bioactive compounds are microencapsulated and incorporated in functional food to enhance their health benefits through delivery of added active ingredients. She is a co-author of numerous scientific publications and involved in different national projects with Ministry of Education, Science and Technological Development, Provincial Secretariat for Higher Education and Scientific Research and international COST projects. Also, she attended many national and international conferences.

Vera Lavelli (co-authoring Chapter 10, Applications of Recovered Bioactive Compounds in Food Products) received her PhD degree in Food Biotechnology from the University of Milan (UNIMI), Italy in 1999. She worked as a biotechnology lab supervisor at private chemical companies and then joined UNIMI in 2001.  Currently she is an associate professor of Food Technology at the Department of Food, Environmental and Nutritional Science, holding courses of Food Quality Management Systems. She is involved as a student advisor in the Erasmus mobility project and as a member of the board of professors of the Ph.D in Food Systems. She has coordinated and collaborated on national and international research projects, running tasks related to: kinetic analysis and modelling of plant food processes, recovery of plant food by-products to develop new food ingredients and new foods with target functionalities. Follow Vera Lavelli via Researchgate or Orcid.

Dr Vesna Tumbas Šaponjac is in a research group with Prof. Dr Sonja Djilas, Prof. Dr Jasna Čanadanović-Brunet, Prof. Dr Gordana Ćetković, Dr Jelena Vulić and Dr Slađana Stajčić and is involved in teaching courses in Organic Chemistry, Food Chemistry and Natural Products Chemistry at University of Novi Sad, Faculty of Technology, Serbia.  She has an extensive experience in free radical chemistry and chemistry of natural products. Her research interests are focused on identification and quantification of bioactive compounds (phenolics, carotenoids, betalains, etc) present in fruit and vegetables, antioxidant activity of plant extracts (measured by ESR and spectrophotometrical tests), development of functional food products, and utilization of by-products from fruit and vegetable processing in the development on new value-added products. With the aim to produce novel food ingredients bioactive compounds are microencapsulated and incorporated in functional food to enhance their health benefits through delivery of added active ingredients. She is a co-author of numerous scientific publications and involved in different national projects with Ministry of Education, Science and Technological Development, Provincial Secretariat for Higher Education and Scientific Research and international COST projects. Also, she has attended many national and international conferences

charis galanakisAbout the Editor: Charis M. Galanakis is an interdisciplinary scientist with a fast-expanding work that balances between food, environment, sustainability, industry and academia. His research targets mainly the separation and recovery of functional macro- and micro-molecules from different food wastes and by-products, as well as their implementation as bioactive compounds in food and other products. He has defined for the first time the new term and discipline of “Food Waste Recovery”, as well as established the relevant Open Innovation Network with an ultimate goal to inspire related professionals to extract high added-value compounds from wasted by-products in all stages of food production (from agriculture to the consumer) and re-utilize them in the food chain. He is the research & innovation director of Galanakis Laboratories (Chania, Greece), and serves as an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International. His full book portfolio with Elsevier can be found here.

About the Book:  Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry. Covering the 11 top trending topics of winery sustainable management, emphasis is given to the current advisable practices in the field, general valorization techniques of grape processing by-products (e.g. vermi-composting, pyrolysis, re-utilization for agricultural purposes etc.), the newly introduced biorefinery concept, different techniques for the separation, extraction, recovery and formulation of polyphenols, and finally, the healthy components of grape by-products that lead to target applications in the pharmaceutical, enological, food and cosmetic sectors.

handbook of grape processing by-products

Key Features

  • Presents in-depth information on grape processing
  • Addresses the urgent need for sustainability within wineries
  • Reveals the opportunities of reutilizing processing by-products in profitable ways
  • Explores general valorization methods and separation and extraction methods for the recovery of high added-value extracts/compounds and their transformation to final products

Charis’ latest books are available to order on the www.elsevier.com. Use discount code STC317 at checkout and save up to 30% on your very own copy!

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Food Science & Nutrition

The field of food science is highly interdisciplinary, spanning areas of chemistry, engineering, biology, and many more. Researchers in these areas achieve fundamental advances in our understanding of agriculture, nutrition, and food-borne illness, and develop new technologies, like food processing methods and packaging material. Against a backdrop of global issues of food supply and regulation, this important work is supported by Elsevier’s catalog of books, eBooks, and journals in food science, considered essential resources for students, instructors, and health professionals worldwide. Learn more about our Food Science and Nutrition books here.

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