Biological Processes in the Food Industry: Unit Operations and Processing Equipment in the Food Industry explains the processing operations and equipment necessary for biological production of different food ingredients and nutraceuticals including upstream and downstream techniques. These processes and unit operations are very important in the manufacture of products such as enzymes, colouring pigments, vitamins, microbial lipids and proteins, and biofuels. Divided in three sections, “Basics of food biological processes”, “Biological processing operations”, and “Application of biological processes in the food industry”, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to biological unit operations. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.
Section 1- Basics of food biological processes
1. Introduction to biological food processes
2. Design of bioreactors and factors affecting their efficiency
Section 2- Biological processing operations
3. Instrumentation and control of biological processes
4. Upstream processing
5. Downstream processing
Section 3- Application of biological processes in the food industry
6. Production of enzymes
7. Production of vitamins
8. Production of microbial proteins
9. Bioproduction of short- and medium-chain fatty acids with bioactive
properties
10. Production of organic acids
11. Production of pigments
12. Production of vinegar
13. Production of xanthan
14. Production of bakers yeast
Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is a
full-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).
He has published more than 850 papers in International Journals (h-index=124
in Scopus and 136 in Google Scholar) and 110 book chapters/40 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:
- One of the worlds highly cited researchers (1% top scientists) by Scopus (Elsevier)
- One of the top national researchers by the Iranian Ministry of Science, Research, and Technology
- One of the worlds highly cited researchers (HCR; 0.1% top scientists) by Clarivate Analytics (Web of Science)
- A top reviewer in the field of agricultural and biological sciences by Publons.
Dr. Alireza Sadeghi received his PhD degree in 2012 in Food Microbiology from the Ferdowsi University of Mashhad, Iran. He has extensive experience in the field of Food Microbiology, conducting research especially on Sourdough Biotechnology, Biopreservatives and Probiotics”, and being reviewer of some important journals as Trends in Food Science & Technology, Future Foods, Food Research International, Food Chemistry, Food Hydrocolloids, Food Control, Innovative Food Science and Emerging Technologies, Food Microbiology, Applied Food Research and Food Bioscience”. He is Associate Professor in the Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran, and he is an academic member of GAU (Iran). He has published more than 50 papers in top-ranked international food science journals. Locally in Iran, he has also published 10 books in Persian (mainly includes academic textbooks translated into Persian), and some of these books have been reprinted several times.
