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Charis Galanakis

Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria

Food waste recovery & innovation

The prospect of recovering high added-value compounds from the non-consumed materials of food processing is a story started few decades ago. The first successful efforts dealt with the recovery of oil from olive kernel, the production of essential oils, flavonoids, sugars and pectin from citrus peel, as well as the recapture of protein concentrates and lactose from cheese whey. These commercially available applications inspired the scientific community to intensify its efforts for the valorization of all kind of food by-products for recovery purposes. Nowadays, many relevant projects progress around the world and across different disciplines, whereas the existence of numerous scientific articles, patents, congresses and commercialization efforts have emerged a wealth of literature in the field. However, despite this plethora of information and the developed technologies that promise the recovery, recycling and sustainability of valuable compounds inside food chain, the respective shelf products remain rather limited. This is happening because the industrial implementation of recovery processes meets several implementation problems that require careful consideration of different aspects. The current presentation highlights the most important assets that cause stifling of innovation in the field. Finally, solutions are provided in order to help progress and reveal relevant innovations with an ultimate goal to fulfill market and consumers' needs.

Highlights

Biography

Dr. Galanakis is an interdisciplinary scientist with experience in food and environmental science and technology, innovation and sustainability, industry and academia. He has defined for the first time the new term and discipline of "Food Waste Recovery", and established the biggest open innovation network (www.foodwasterecovery.group of ISEKI Food Association, Vienna, Austria) worldwide in the particular field 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 executive director of Galanakis Laboratories, a chemical analysis and innovation centre, that was founded in 1925. Dr. Galanakis has over 15 years of experience in analyzing wine, food, beverages and environmental samples as well as at the consulting for related industries and local producers.
Since 2014, he works as an expert evaluator of funded projects and proposals for different bodies including European Commission (Horizon 2020/BBI/EIT Food projects, EU COST Actions, Eurostars/EUREKA), Foundation for Food and Agriculture Research (U.S. Dept. of Agriculture), Cyprus Research Promotion Foundation (RPF), Innovation Fund Denmark/EUREKA, National Center of Science and Technology of Kazakhstan, Australian Research Council, and Swiss National Science Foundation.
He also serves as a Freelance editor in Elsevier since 2013, an editorial board member and subject editor of Food Research International (Elsevier) since 2012 and Food and Bioproducts Processing (Elsevier) since 2015, as a review editor in Nutrition Food Science and Technology (Frontiers) since 2016 and as an associate editor in Waste Management in Agrosystems (Frontiers) since 2017. He is the Deputy National Representative of Greece of ISEKI Food Association (Vienna, Austria) since 2015. He has served as an invited lecturer in Technical University of Crete (Greece), Cyprus University of Technology (Cyprus), ISA Lille University (France) and internationally (via online ISEKI Food Association e-course platform) giving courses on agricultural/food waste treatment, valozation and recovery. He has published >150 scientific documents, including >40 research articles, reviews and monographs in ISI Scientific Journals [>1500 citations excluding self-citations, "h" index=26, mean impact factor(2017)/publication>3,5], book chapters and conference presentations. He has edited >25 multi-author contributing books in the broad field of food and bioresource science and technology (http://www.foodwasterecovery.group/books/).
His scientific work has raised interest, as reflected by several nominations (Finalist of “Global IChemE Awards 2017 – Training & Development” for the "Food Waste Recovery-Open Innovation Network" entry), Top Reviewer 2016- Sustainable Production and Consumption, Outstanding Reviewer 2015 for Desalination, Food & Bioproducts Processing and Industrial Crops & Products, Top Reviewer 2014-IChemE Journals Top-25 most downloaded article 2012, 2013, 2014-Trends in Food Science and Technology, 1st most cited article in Trends in Food Science and Technology, 2nd most cited article in Food and Bioproducts Processing, Highly Cited Article 2016-International Journal of Food Properties, Top Reviewer 2012-Desalination and Outstanding Reviewer 2012 and Best Reviewer Award 2012, 2014, 2015-Bioresource Technology, 2 National innovation distinctions) and >30 invited speeches (as a keynote speaker, lecturer, panelist and animator in International Workshops, Conferences, Summer Schools as well as courses in Universities and International Associations). Finally, he has served as an invited reviewer of >500 articles in >40 Journals and serves as a blogger for Elsevier SciTech Connect.

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