Biotechnology for Zero Waste


Emerging Waste Management Techniques

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ISBN: 9783527348985 Categories: ,

<b>Biotechnology for Zero Waste</b> <p><b>The use of biotechnology to minimize waste and maximize resource valorization</B> <p>In<i> Biotechnology for Zero Waste: Emerging Waste Management Techniques,</i> accomplished environmental researchers Drs. Chaudhery Mustansar Hussain and Ravi Kumar Kadeppagari deliver a robust exploration of the role of biotechnology in reducing waste and creating a zero-waste environment. The editors provide resources covering perspectives in waste management like anaerobic co-digestion, integrated biosystems, immobilized enzymes, zero waste biorefineries, microbial fuel cell technology, membrane bioreactors, nano biomaterials, and more. <p>Ideal for sustainability professionals, this book comprehensively sums up the state-of-the-art biotechnologies powering the latest advances in zero-waste strategies. The renowned contributors address topics like bioconversion and biotransformation and detail the concept of the circular economy. <i>Biotechnology for Zero Waste</i> effectively guides readers on the path to creating sustainable products from waste. The book also includes: <ul><li>A thorough introduction to modern perspectives on zero waste drives, including anaerobic co-digestion as a smart approach for enhancing biogas production</li> <li>Comprehensive explorations of bioremediation for zero waste, biological degradation systems, and bioleaching and biosorption of waste</li> <li>Practical discussions of bioreactors for zero waste and waste2energy with biotechnology</li> <li>An in-depth examination of emerging technologies, including nanobiotechnology for zero waste and the economics and commercialization of zero waste biotechnologies</li></ul> <p>Perfect for process engineers, natural products, environmental, soil, and inorganic chemists, <i>Biotechnology for Zero Waste: Emerging Waste Management Techniques</i> will also earn a place in the libraries of food technologists, biotechnologists, agricultural scientists, and microbiologists.