Abstract
Novel Techniques in Nutrition and Food Science Potential Utilization of Fruit and Vegetable Wastes for Food through Drying or Extraction Techniques Nora Salina Md Salim1*, Ashutosh Singh2 and Vijaya Raghavan3 Council for Agricultural Research and Economics, Research Centre for Olive, Italy 1School of Fundamental Science, Universiti Malaysia Terengganu, Malaysia 2School of Engineering, University of Guelph, Canada 3Department of Bioresource Engineering, McGill University, Canada *Corresponding author: Nora Salina Md Salim, School of Fundamental Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia Submission: October 30, 2017; Published: December 12, 2017 DOI: 10.31031/NTNF.2017.01.000506 ISSN 2640-9208 Volume1 Issue2
Highlights
About 1.3 billion tons per year of food is lost or wasted, starting at the production stage and ending at the consumer domain [1]
At the same time, United Nations predicts that food demand must be increased by 70 % to feed the projected world population by 2050
It is seen that most the population growth is take place in the developing countries. According to these provided revised population data, the world continues to face a challenge to have an adequate supply of food to feed the fast growing population
Summary
About 1.3 billion tons per year of food is lost or wasted, starting at the production stage and ending at the consumer domain [1]. From this figure, it is seen that most the population growth is take place in the developing countries. It is seen that most the population growth is take place in the developing countries According to these provided revised population data, the world continues to face a challenge to have an adequate supply of food to feed the fast growing population. This means, we need to produce more food with the existing limited natural resources (land, water, energy and fertilizer)
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