Review paper-food waste composting at campus
1. Introduction-(overview of food waste management, main problem, how to overcome, legislation)
2. Characteristic of food waste
3. Food waste composting
3.1 Definition
3.2 Microbe-(thermophilic, mesophilic phase)
3.3 System-(aerobic, anaerobic)
3.4 Engineering parameters-( eg: moisture content, pH, C/N, phytotoxicity, nutrient (N,P,K))
4. Mechanism and parameters affecting the composting process-(master table,)
4.1 Type of aeration (passive vs active)
4.2 physicochemical analysis (recommended value for stability/matured compost)
5. conclusion
6. references