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This book provides practical information on obtaining and using a wide variety of plant based reagents for different sectors, addressing the needs and challenges in a single resource. The chapters complement each other seamlessly and present contributions from reputed international researchers and renowned professionals from industry, covering the latest efforts in the field.
The book serves as the starting point for future collaborations in the new area “Plant Based Green Chemistry” between research, industry, and education, covering large ecologic and economic applications: perfume, cosmetic, pharmaceutical, food ingredients, nutraceuticals, biofuels, or fine chemicals industries. This book is aimed at professionals from industries, academicians engaged in plant based green chemistry, researchers and graduate level students, but will also be useful to food technologists and students and researchers involved in natural products chemistry.
Farid Chemat is a full Professor of Chemistry at Avignon University, Director of GREEN Extraction Team (innovative techniques, alternative solvents, and original procedures for green extraction of natural products), co-director of ORTESA LabCom research unit Naturex-UAPV, and scientific coordinator of “France Eco-Extraction” dealing with dissemination of research and education on green extraction technologies. He received his engineer diploma from University of Blida-Algeria (1990) and his PhD degree (1994) in process engineering from the Institute National Polytechnique of Toulouse-France. After periods of postdoctoral research work with Prolabo-Merck, Rhone-Poulenc and Unilever (1995-1997), he spent two years (1997-1999) as senior researcher at University of Wageningen-The Netherlands. In 1999, he moved to the University of La Réunion-France DOM as assistant professor and since 2006 holds the position of Professor of Food Chemistry at the University of Avignon-France. His research activity is documented by more than 200 scientific peer-reviewed papers, and about the same number of conferences and communications to scientific and industrial meetings, 10 books (F. Chemat and J. Strube, Green Extraction of Natural Products. Theory and practice, Wiley-VCH, 2015, 978-3-527-33653-1; F. Chemat and M. Vian, Alternative Solvents for Natural Products Extraction, Book series: Green Chemistry and Sustainable Technology, Springer, 2014, 978-3-662-43627-1; N. Lebovka, E. Vorobiev, and F. Chemat, Enhancing extraction processes in the food industry, CRC Press, 2011, 978-14-398459-3-6. etc), 40 book chapters and 10 patents. His main research interests have focused on innovative and sustainable extraction techniques (especially microwave, ultrasound and green solvents) for food, pharmaceutical, bio-energy and cosmetic applications. He is coordinator of “France Eco-Extraction”, an academic and industrial association, dealing with international dissemination of research and education on green extraction of natural products in academia and industries.
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