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Definition. Food loss and waste occurs at all stages of the food supply chain – production, processing, sales, and consumption. [13][12] Definitions of what constitutes food loss versus food waste or what parts of foods (i.e., inedible parts) exit the food supply chain are considered lost or wasted vary. [12]
Iron fertilization is the intentional introduction of iron -containing compounds (like iron sulfate) to iron-poor areas of the ocean surface to stimulate phytoplankton production. This is intended to enhance biological productivity and/or accelerate carbon dioxide (CO 2) sequestration from the atmosphere. Iron is a trace element necessary for ...
Biomedical waste or hospital waste is any kind of waste containing infectious (or potentially infectious) materials generated during the treatment of humans or animals as well as during research involving biologics. [1] It may also include waste associated with the generation of biomedical waste that visually appears to be of medical or ...
Compost is a mixture of ingredients used as plant fertilizer and to improve soil 's physical, chemical, and biological properties. It is commonly prepared by decomposing plant and food waste, recycling organic materials, and manure. The resulting mixture is rich in plant nutrients and beneficial organisms, such as bacteria, protozoa, nematodes ...
Food and biological process engineering is a discipline concerned with applying principles of engineering to the fields of food production and distribution and biology. It is a broad field, with workers fulfilling a variety of roles ranging from design of food processing equipment to genetic modification of organisms.
Biodegradable waste includes any organic matter in waste which can be broken down into carbon dioxide, water, methane, compost, humus, and simple organic molecules by micro-organisms and other living things by composting, aerobic digestion, anaerobic digestion or similar processes. It mainly includes kitchen waste (spoiled food, trimmings ...
Dumping syndrome occurs when food, especially sugar, moves too quickly from the stomach to the duodenum —the first part of the small intestine—in the upper gastrointestinal (GI) tract. This condition is also called rapid gastric emptying. [1] It is mostly associated with conditions following gastric or esophageal surgery, though it can also ...
Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products. [1][2] Given its reliance on food ...