1st Edition
by Guadalupe Virginia Nevárez-Moorillón (Editor), Arely Prado-Barragán (Editor), José Luis Martínez-Hernández (Editor), Cristobal Noé Aguilar (Editor)
Food Microbiology and Biotechnology: Safe and Sustainable Food Production
explores the most important advances in food microbiology and
biotechnology, with special emphasis on the challenges that the industry
faces in the era of sustainable development and food security problems.
Chapters cover broad research areas that offer original and
novel highlights in microbiology and biotechnology and other related
sciences. The authors discuss food bioprocesses, fermentation, food
microbiology, functional foods, nutraceuticals, extraction of natural
products, nano- and micro-technology, innovative processes/bioprocesses
for utilization of by-products, alternative processes requiring less
energy or water, among other topics. The volume relates some of the
current developments in food microbiology that address the relationship
between the production, processing, service and consumption of foods and
beverages with the bacteriology, mycology, virology, parasitology, and
immunology.
Demonstrating the potential and actual developments
across the innovative advances in food microbiology and biotechnology,
this volume will be of great interest to students, teachers, and
researchers in the areas of biotechnology and food microbiology.
