Conclusively, the book provides a handbook for agricultural, chemical, and envi
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ronmental engineers, as well as food scientists and technologists who work in the
coffee-processing industry and are seeking to improve their by-products manage
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ment by actively utilizing them in effective applications. It addresses professionals,
researchers, specialists, and new product developers working at the edge of the food
and environmental sectors. It could be used as a textbook for ancillary reading at
the graduate and postgraduate levels, and in multidisciplinary courses dealing with
agricultural science, food technology, and environmental, bioresource, and chemical
engineering. Along these lines, it could become a target reference for libraries and
institutes dealing with coffee production all around the world (e.g., Brazil, Vietnam,
Colombia, Indonesia, USA)