Villa, RaffaellaJefferson, BruceGurd, Caroline2024-06-042024-06-042019-10-18Villa, Raffaella; Jefferson, Bruce; Gurd, Caroline (2019). Characterisation of food service establishment wastewater and its implication for treatment. Cranfield Online Research Data (CORD). Dataset. https://doi.org/10.17862/cranfield.rd.7679777https://dspace.lib.cranfield.ac.uk/handle/1826/21888Essential for the selection of a reliable treatment system is the characterisation of the effluent to treat. Kitchen wastewater (KWW) from food service establishment (FSE) is a strong organic and fat-rich effluent whose characterisation has not been sufficiently addressed. A comprehensive characterisation of wastewaters from three food service establishments was undertaken to generate data to evaluate appropriate FOG management strategies.CC BY 4.0https://creativecommons.org/licenses/by/4.0/oily wastewater; bioremediation; FOG; grease separation; fatberg''Environmental Engineering not elsewhere classified'Dataset10.17862/cranfield.rd.7679777