Food Science & Nutrition

Share this article:

Food Science & Nutrition

  • Join our comunity:

“Handbook of Coffee Processing By-products: Sustainable Applications” Book – Authors’ Team Acknowledgments

By: , Posted on: September 14, 2017

After its launch a few months ago, the Handbook of Coffee Processing By-products: Sustainable Applications 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. The latest was recently nominated among the finalists ( of IChemE Awards 2017 in the category of “Training and Development”.

Book Presentation

While trying to catch up with colleagues, meet our audience as well as explain in detail the key features and hints of the book, an online book presentation was organized on July 11th by ISEKI Food Association (IFA). Numerous colleagues around the world watched it live. A recording of this book presentation can be viewed in the following video:

Authors’ Team Acknowledgments

I would like to take this opportunity to thank all authors for their fruitful collaboration and high quality work in bringing together different topics, approaches and strategies in an integral and comprehensive text. Some information about their background, expertise and contribution can be seen below.

Dr. Mejdi Jeguirim is associate professor at the University of Haute Alsace (France) since 2005 in the field of energy and process engineering. He dedicates most of his career to the biomass valorization through thermochemical conversion and the elaboration of chars with controlled porosity devoted to the treatment of aqueous and gaseous effluents. These research topics were performed in the frame of several international collaborations (Tunisia, Germany, Belgium, Algeria, Lebanon, Lithuania, Spain, Canada, Greece, Turkey, Cyprus, etc.) and industrial contracts. He acted as PhD advisor for 10 students and he has co-authored more than 80 referred international journal papers in his research field. He is member of the editorial boards of international scientific journals (Energy for Sustainable development, Energy, Energies) and belongs to the scientific committee of several international congresses (IREC, EMR, ICSSWM, etc.). He is involved as a scientific expert for more than 40 international scientific journals as well as for several national and international research programs (French ANR, Mines Carnot, Research Ministry of Romania, Research Ministry of Kazakhstan). He is the financial and administrative manager of the Energy and HVAC Professional Degree, Specialty: Renewable Energy and Sustainable Development at the Faculty of Science and Technology of Mulhouse. He has received the French National Research Excellence Award for researcher with high level scientific activity for the 2009-2012 and 2013-2016 periods.

Marjorie A. Jones, co-author of chapter 2, is Professor of Biochemistry at Illinois State University. She teaches biochemistry and does research on bio-remediation of coffee wastes, agave wastes and cocoa pod wastes using select yeast fermentations. She received her Ph.D. from the University of Texas Health Science Center at San Antonio, Texas, 1985, working with lipids and enzymes involved in lipid metabolism.

Jorge Domínguez was born in Santiago de Compostela, Spain and 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 for further details.

Ana Belščak-Cvitanović (co-author of Chapter 4, Extraction and formulation of bioactive compounds) is an assistant professor at the Faculty of Food Technology and Biotechnology of the University of Zagreb. Her teaching activities involve primarily the chemistry and technology of carbohydrates, confectionery products, sweeteners and plant-derived bioactive compounds. Her scientific interests range widely, but can be summarized to the application of plant derived bioactive ingredients for production of high quality functional food products. The research studies are especially focused on the application of different encapsulation technologies and development of various delivery systems of natural bioactive compounds with acknowledged biological activities. The interdisciplinary character of her research work involving also toxicological analyses on human model cell lines and biological activity analyses of obtained plant bioactive extracts in vivo (on hypertensive rats), is confirmed by participation in national, bilateral and European projects, as well as projects supported by EU funds. Apart from the research activities, she holds a degree of an EU funds Project manager and is actively involved in the proposal assembly and management of EU funds grants.

Dr. del Castillo is a Senior Scientist at the National Research Council of Spain (CSIC). She is in charge of the scientific direction of the group of Food Bioscience, Department of Bioactivity and Food Analysis at the Institute of Food Science Research (CIAL), a research institute belonging to the CSIC and Universidad Autónoma de Madrid (UAM). She has a degree in Biochemistry and PhD degree in Food Science and Technology and has experience in the chemical and biochemical characterization of foods and drinks. She has received formation in Nutrition field at The Reading University, UK and BIDMC, Harvard Medical School, USA. In 2004, she initiated her investigations in coffee & health supported by an Individual European Marie Curie Fellowship. In 2010, she started to work on the validation of coffee by-products as food ingredients with health promoting properties. Her research in that field, performed in collaboration with scientists belonging to national and international institutions, resulted in 3 patents, 5 book chapters and several scientific papers published in international journals and presented during scientific meetings. In the last 5 years she has been invited as speaker to 15 scientific events to present results produced by her scientific team. Dr. del Castillo has supervised 5 BSc. Projects, 16 MSc. Projects and 2 PhD theses in the field of coffee and coffee by-products. Her team was awarded the Illy prize for the most original research “Antiaging effect of coffee sliver-skin extract” presented at the 11th International Symposium on the Maillard Reaction, Nancy, France, 2012. The investigation performed by Food Bioscience group is funded by competitive calls.

Valentina Aristizábal Marulanda (co-author of Chapter 3, The biorefinery concept for the industrial valorization of coffee processing by-products) is a PhD student of Engineering – Chemical Engineering, second year, National University of Colombia, Manizales campus. In research, she works on the formulation of a methodology to design and analyze optimal biorefinery configurations. The analysis focuses on sustainable biorefineries considering technical, economic, environmental and social aspects. She works with lignocellulosic raw materials as sugarcane residues and coffee processing by-products. She has a Master in Engineering – Chemical Engineering where she worked in the jet fuel production through furfural platform. She has worked in the development of project related with the valorization of residues as spent coffee grounds.

Yessica Chacón Pérez recently graduated from the Universidad Nacional de Colombia sede Manizales Chemical Engineering Program. During the last year of her Chemical Engineering Master program, she bgan developing her thesis work at the Instituto de Biotecnología y Agroindustria. Her research interest is focused on understanding the relationship between the lignocellulosic biomass composition and the quality of its pretreatment. Trying to identify which conditions can be suitable to be applied in lignocellulosic biomass from Colombia especially those which are derived from the pruning of Coffee trees and Oil Palms is a focus for her. Also, she has worked on projects related with the integral use and adding value to agro-industrial wastes.

Access chapter 9 which explores the possibilities of using coffee processing by-products.

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.

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.In the meanwhile, she 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. Specifically, 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.

Inês Portugal (PhD) is an Assistant Professor at the University of Aveiro (Chemistry Department) since 1995, lecturing and coordinating the Chemical Engineering master programme. She is a member of CICECO – Aveiro Institute of Materials, developing research in the areas of chemical reaction engineering and separation processes for the valorization of renewable resources. She has authored roughly 30 peer-reviewed publications, about 60 communications at international conferences, supervised 18 master degree thesis, and participated in various research projects financed by national or EU funds and by industrial partners.


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 Coffee Processing By-Products: Sustainable Applications presents alternative and sustainable solutions for coffee processing by-products and specifies their industrial potential, both as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology, and cosmetic industries, also covering environmental and agronomic applications. This book addresses key topics specific to sustainable management in the coffee industry, placing an emphasis on integrated solutions for the valorization and upgrade of coffee processing by-products, biorefinery, and different techniques for the separation, extraction, recovery and formulation of polyphenols.

Key Features:

  • Specifies potential for the use of by-products as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology and cosmetic industries
  • Places emphasis on integrated solutions for the valorization and upgrade of coffee processing by-products, biorefinery, and different techniques for the separation, extraction, recovery and formulation of polyphenols

If you found this article stimulating, you may be interested in browsing more about the book, Handbook of Coffee Processing By-Products: Sustainable Applications on ScienceDirect. We are pleased to offer you a free chapter called “Environmental applications of coffee processing by-products.”

Need a copy now? Visit, use discount code STC317 at checkout and save up to 30% on your very own copy!

Connect with us on social media and stay up to date on new articles

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.