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Sustainable Recovery and Reutilization of Cereal Processing By-Products – Authors Team Acknowledgments

By: , Posted on: April 12, 2018

After its launch, Sustainable Recovery and Reutilization of Cereal Processing By-Products continues to raise 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, participated in our open forums, discussed their needs, asked questions, referred their case scenarios, indicated their problems and finally looked for solutions and consulting in our interactive Food Waste Recovery – Open Innovation Network.

Book Presentation
Catching up with colleagues, meeting our audience as well as explain in detail the key features and hints of the book was completed in an online book presentation which was organized on 14th of December 2017 by ISEKI Food Association (IFA) and watched live by numerous colleagues around the world. A recording of this book presentation can be viewed in our YouTube Channel here.

About the Book

Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management of cereal manufacturing. Emphasis is placed on current, advisable practices, general valorization techniques of cereal processing by-products, and the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals. Focus includes discussions on wheat bran, distillers’ dried grains—based within the biorefinery concept, and different techniques for the separation, extraction, recovery and formulation of valuable compounds, including proteins, arabinoxylans, and beta-glucan.

Key Features

  • Addresses topics associated with the sustainable management of cereal manufacturing
  • Places emphasis on current, advisable practices
  • Presents general valorization techniques of cereal processing by-products
  • Highlights the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals

Authors Team Acknowledgments
The above mentioned activities are organized by the Food Waste Recovery Group and volunteer 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.



Food Waste Recovery Group has organized a series of workshops (e.g. the 2nd one takes place on the 2nd of July in Stuttgart), teaching activities (webinars, e-course etc) and books targeting food waste recovery processing and industrial techniques, describing tools for the

implementation of innovations in the food industry, exploring the effect of emerging and non-thermal technologies on nutraceuticals and functional foods development, as well as highlighting the sustainable solutions for the management of specific food processing by-products from the olive, grape and coffee industry.


About the Authors


Alina Culetu (co-authoring Chapter 12 – Re-utilization of cereal processing by-products in bread making) is a Scientific Researcher at National R&D Institute for Food Bioresources – IBA Bucharest. She received her PhD in Chemistry from University Politehnica of Bucharest (Romania) and has carried out a post-doctoral research on valorization of bioactive compounds from tea by-product and development of bioactive enriched bread at Institute of Life Technologies, University of Applied Sciences and Arts Western (Switzerland). Her research interests includes Food Chemistry, food processing and food composition. She has expertise on bakery product design with focus on rheological properties, quality evaluation and texture analysis. Her current research focuses on the formulation and development of cereal-based products, including gluten-free products, in relation to nutritional quality. She has been involved in different national and international research projects with food quality, nutrition or food product development. She is co-author of several publications.


Tamara Dapčević Hadnađev is a Head of Rheology Department (part of accredited laboratory according to the standard SRPS EN ISO 17025 for testing of food and feed) at Institute of Food Technology, University of Novi Sad, Serbia. She received her PhD in Food Science and Technology at the Faculty of Technology, University of Novi Sad, Serbia. Her research interests mainly focus on design and rheological, textural and structural characterization of functional food products in order to get insight into structure-function-processing relationship. She mostly investigated food systems include gluten-containing and gluten-free cereal-based products, food hydrocolloids, emulsions, gels, as well as compounds and products derived from food waste materials. She has co-authored more than 50 publications, including 25 peer-review articles and 4 book chapters and participated in different national and EU funder research projects. Since 2015, she has been a guest professor at Bromatology and Food safety control courses, at Faculty of Pharmacy, Novi Sad, Serbia. Tamara Dapčević Hadnađev co-authored Chapter 2 – CLASSIFICATION AND TARGET COMPOUNDS.


Milica Pojić is Head of Research Center for Technology of Plant Based Food Products within the Institute of Food Technology (FINS), University of Novi Sad, Serbia. She received her PhD in Food Science and Technology at the Faculty of Technology, University of Novi Sad, Serbia. Her research interests are focused on the technology of cereal-based products, formulation and development of functional food products and method development using the principles of chemometrics and experimental design. Her recent research interest encompasses the utilization of food by-products from fruit and vegetable and oil seeds processing in the development on new value-added food products. She is a co-author of numerous scientific publications including peer-review articles and book chapters and participated in different national and EU funded research projects. Currently, she is coordinating the H2020 project ‘’Innovative Food Product Development Cycle: Frame for Stepping Research Excellence of FINS – FOODstars’’ (more about the project on project Facebook page and soon on


Gabriela Mohan (co-authoring Chapter 12 -Re-utilization of cereal processing by-products in bread making) is a Scientific Researcher at National R&D Institute for Food Bioresources – IBA Bucharest.  After receiving a PhD in Engineering Sciences  from University Lucian Blaga of Sibiu (Romania), regarding the pasta products technology and engineering, she has coordinated the research & development activity of important milling, bakery and pasta companies. From 2011 she is a scientific researcher in IBA Bucharest institute where she holds the position of Technological Information Center Manager. Her research expertise includes cereal based food composition, nutrition, processing, innovation and quality, through several national and international projects. Her recent researche envisage the influence of RF treatment on different types of bread, quality evaluation by sensory analysis and texture analysis, various gluten-free products.  She is co-author of several publications


Adriana Skendi (co-authoring Chapters 1, 9) is Assistant Professor (external teaching staff) at the Department of Oenology and Beverage Technology, School of Agricultural Technology, Eastern Macedonia and Thrace Institute of Technology, Drama, Greece. She holds a PhD in Food Science and Technology at Aristotle University of Thessaloniki, Greece as well as MSc in Food Quality Management at Mediterranean Agronomic Institute (MAICh), Greece. Nowadays, she is also engaged as a postdoctoral researcher in the Alexander Technological Educational Institute of Thessaloniki (ATEITh), to study changes upon malting of non-starch polysaccharides and phenolics with a postdoctoral fellowship from Greek Government. Her major scientific interest is the extraction and the study of physicochemical properties as well as technological aspects of non-starch polysaccharides from cereals and their applications in food. Moreover, she studied food structure modifications as well as the technological ability of flours and gluten-free mixtures. She has also a great expertise in developing analytical methods for detection and quantification of mycotoxins in cereals and phenolic compounds in aromatic plants. She is co-author of several scientific publications (peer reviewed articles and book chapters) and is a reviewer for several scientific journals.


Alfredo Cassano is a permanent researcher at the Institute on Membrane Technology (ITM) of the Italian National Research Council (CNR) since 2000. His main activity and scientific interests are related to researches in the field of the membrane technology. Since 1995, this activity has been carried out in the field of pressure-driven membrane processes and membrane contactors applied to wastewater treatments and agro-food productions. It has mainly concerned the study of integrated membrane operations for the recovery of water and high added value compounds and removal of undesirable compounds from wastewaters and agro-food productions, clarification and concentration of fruit juices, milk and wine, water purification. He has attended many national and international conferences on membranes sharing his research via both oral and poster presentations. He also presented, as an invited speaker, lectures at courses on membrane operations. He is involved as scientific responsible or main investigator in different national and international projects and is co-author of more than 80 scientific papers published in international journals, two patents and four books on membrane science and technology.


Afroditi Chatzifragkou is a Lecturer in Food Processing at the University of Reading. She received her PhD in Food Biotechnology from the Agricultural University of Athens (Department of Food Science and Technology). Afroditi’s research interests include: i) bioconversions of renewable resources through the use of microorganisms for the production of polyunsaturated fatty acids, biopolymers, pigments and chemicals; ii) fractionation of food and agricultural by-products and waste streams; iii) process development for biomass pre-treatment/ downstream processing (Ultrasonication, Supercritical CO2). She has published more than 25 peer-review scientific papers in international journals.


Dimitris Charalampopoulos is Professor of Biotechnology at the University of Reading. His research areas include: i) valorisation of food processing waste and by-products for the production of functional polysaccharides and proteins; (ii) enzymatic biotransformations for the synthesis of bioactive oligosaccharides, (iii) microbial fermentation for the production of medium/high value chemicals. He has published more than 50 papers in the above research areas and his research is funded from a variety of sources including UK Research Councils and industry. He is Director of FoodWasteNet, a scientific Network funded by the Biotechnology and Biological Sciences Research Council (BBSRC) in the UK (2014-2019), where he leads networking and research building activities in the field of agri-food biomass exploitation. He is currently editor for Food Chemistry and member of the editorial board for Biotechnology Letters.


Maria Papageorgiou is a graduate of the Department of Chemistry-Aristotle University of Thessaloniki, specialized in the field of polysaccharide rheology and mixed biopolymer systems (PhD in Cranfield University, UK). Her current job position is Associate Professor at the Food Technology Department ( of the Alexander Technological Educational Institute of Thessaloniki. From 2002 to  2010, she served as the National Delegate of Greece at the International Association of Cereal Chemists (ICC, ) and Secretary – Treasurer (2005-2015) of the  European Section of the AACCI, Cereals & Europe, with ca 400 members  from all over Europe. She was (2005-2014) a Board member of the ISEKI Food Association (IFA) (, and coordinator  of bilateral research projects, national research activities and team  member of EU funded projects. She is also a Referee at seven scientific journals. Her main research interests are the tailoring of functional properties of cereal grains and their components in view of developing specific cereal healthy foods and ingredients. She has more than 650 citations to her research work (26 peer reviewed articles and book chapters) and has participated in various conferences. Maria Papageorgiou, co-authoring Chapter 1 (Introduction to cereal processing and by-products).


Melih Soner CELIKTAS (Authoring Chapter 4) is working as an associate professor at Ege University Solar Energy Institute. His research interests lies in the field of renewable energy and impacts upon the society and economy. He is currently investigating the biorefinery systems such as Physico-chemical pretreatment (Liquid Hot Water, sub and supercritical treatments), bioconversion of renewable lignocellulosic biomass to biofuel and value added products using the latest conversion techniques and analysis. Since last decade, he has been working (coordinated & collaborated) in a number of EU projects including IRC, FASCAP, EBIC, Posmetrans SPINE and IQVETRES. His research interests include renewable energy, technology foresight, bibliometric analysis, biobased materials, energy economy, renewable energy policy and their implementation in technological and socio-economic fields. His future research plans are to build on the robotics and automation systems engineering on energy crops using biorefinery technics to further develop models and tools in conjunction with other related researchers and industrial actors. He is the founder of the research team EBIOREG (Ege University Biorefinery Research Group) which is a multidisciplinary research Group offering a variety of innovative research and products. The objective of EBIOREG ( is to apply biomaterials science an interdisciplinary endeavor to help provide the world with sufficient fuels, chemicals and materials from renewable and sustainable resources to meet tomorrow’s needs. Celiktas has published over 20 research papers in international journals. He has also presented more than 50 papers in national and international meetings and scientific conferences. Celiktas is member of editorial board of scientific Journals and co-author of five books, more than 100 peer-review scientific papers published in international journals and more than 10 book chapters. He has also a national patent on biorefinery technology.


Ruhan Cemre UCAR (Co-authoring Chapter 4) studied International Relations and Political Science in Yeditepe University (Istanbul, Turkey). She is currently continuing her studies on investigating suitable renewable energy policies for Turkey as an MSc candidate in the Solar Energy Institute at Ege University. Her main research interests are renewable energy and environmental policy, in which she is conducting a graduation dissertation on the subject of ‘Assessment of investment opportunities in the field of renewable energy’ attempting to create a roadmap to overcome emerging renewable energy policy challenges in Turkey. Parallel to her academic studies, she is working on a national source funded international environmental project as a researcher and Project Assistant. She is also a member of EBIOREG (Ege University Biorefinery Research Group- an interdisciplinary research endeavor on new methods to provide fuels from renewable sources and alternative ways. Ucar has presented works on this topic in various scientific conferences.


Aslıhan ŞENGÜL (Co-authoring Chapter 4) studied Industrial System Engineering at İzmir University of Economics (Turkey). At the same time, she studied Industrial Design-Product Design as a minor degree in the same university. Curently, she is making master about Renewable Energy Tecnologies at Solar Energy Institute-Ege University while working at DECATHLON as a Quality, Industrilization and Development Production Leader in Metal-Plastic-Compsit+Bike Process.  As a graduation thesis topic, she is working on an economics-based “stress test”, and attempting to create several different kinds of a real life scenarios and apply it on renewable energy resources for finding a possible optimum solutions in an unexpected situation. She is member of EBIOREG (Ege University Biorefinery Research Group- and participates in biorefinery group works.


Denisa Eglantina Duță (authoring Chapter 12) has a permanent position as Senior Researcher at the National Institute of Research & Development for Food Bioresources IBA Bucharest Romania since 2002. She received a PhD in Industrial Engineering from University Dunarea de Jos Galati – Faculty of Food Chemistry and Technology in 2005 with the thesis: Researches on the release of flavours from different food matrices. She has experience in the field of food science and technology: cereals, flours, bread making and pasta technology, food quality control, food product design, sensory evaluation of food products. She has coordinated six national research projects (i.e. Safety and tolerability of calcium and iron-enriched oats containing gluten-free diet, 2012-2016) and seven international projects (i.e. Leonardo da Vinci – Innovation transfer: Transfer of knowledge and training for European traditional food producers related to innovative quality control methodologies, 2011-2013). She is currently involved in researches related with oat valorisation in baked products and pasta.


Professor Nissreen Abu-Ghannam BSc, MSc, PhD, FIFST (UK) (Co-authoring Chapter 9) is a Senior Lecturer in food process technology and food safety in the School of Food Science and Environmental Health at the Dublin Institute of Technology (Ireland). She is the programme coordinator for the honours degree programme Nutraceuticals for Health and Nutrition. Her research expertise is in mining nutraceutical ingredients from plants, agro-industrial waste material and under-utilized marine resources such as seaweeds by using a range of green and environmentally friendly extraction methods. She has coordinated and collaborated in numerous research projects both nationally and internationally with the theme of bioprocessing for delivering new nutraceuticals. Prof Abu-Ghannam in the corresponding author for over 60 journal articles in top ranking Food Science journals, 10 invited book chapters and over 80 presentations at international conferences. She has also supervised to completion as the principal supervisor over 20, post-doctoral, PhD and MPhil research students.


About the Editor
Charis M. Galanakis
is an interdisciplinary scientist with a fast-expanding work that balances between food and environment, industry, and academia. His research targets mainly the separation and recovery of functional macro- and micromolecules from different food by-products, as well as their implementation as additives in food and other products. He is the coordinator of Food Waste Recovery Group of ISEKI Food Association (Vienna, Austria) and R&I director of Galanakis Laboratories (Chania, Greece). He serves as an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International, and he has edited 9 books with Elsevier.

See his full portfolio of books here.

Follow Dr. Galanakis via Twitter – @CharisGalanakisLinkedIn or ResearchGate.

Join the Food Waste Recovery Group on LinkedIn or the Food Waste Recovery Page on Facebook.

Need a copy? Visit and use discount code FOOD318 at checkout to save up to 30% on your very own copy!


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