The book covers food bioprocess engineering for the development of various value-added food and waste management. It cover food biotechnology and bioprocess engineering, design of fermenter bioreactors, unit operations, food safety regulatory issues for safe and nutritious food product development, and food industry waste utilization.
This book covers different aspects of food bioprocess engineering for value-added food production and waste management. Various topics include food biotechnology and bioprocess engineering, fermenter and bioreactor design, studies related to unit operations, and food safety and regulatory issues for safe and nutritious food product development using novel biotechnology and bioprocessing technologies. The book also addresses food industry waste utilization for first-, second-, and third-generation biofuel production, as well as biodegradable packaging materials.
- Includes the basic principles of both biotechnology and bioprocess engineering related to food preservation and product development.
- Covers unit operations such as membrane filtration, chromatography, co-crystallization and nano-encapsulation, supercritical fluid extraction, DNA recombination, and PCR technology.
- Discusses pertinent regulatory constraints.
- Reviews recent developments, challenges, and opportunities in food biotechnology and bioprocess engineering, including fermenter and bioreactor design.
- Addresses food safety and regulatory issues for safe and nutritious food product development.
This book is aimed for graduate students and researchers in food and chemical engineering, bioprocessing, and food biotechnology.
The Open Access version of this book, available at http://www.taylorfrancis.com, has been made available under a Creative Commons Attribution-Non Commercial-No Derivatives (CC BY-NC-ND) 4.0 license.
1. Recent Developments in Food Biotechnology
2. Biotechnology: Improving
Food Nutrition
3. Applications of Microbial Enzymes in the Food Industry
4. The Use of
Fermentation as a Preservative Technology
5. Application of Membrane
Filtration in upstream and downstream technology
6. Co-Crystallization and
Nano-Encapsulation Techniques for Food Bioactive Components
7. DNA
recombination and PCR technology for Food Quality Determination
8.
Fermenters And Bioreactor Systems an Overview for Practical
9. Scope of
Genetically Modified Food in Food Industry and Social Concerns
10. Potential
Food Safety problems related to new uses of Biotechnology 11.Challenges and
Considerations in the regulation of Bioengineered food
12. Utilization of
Biomass for First Generation Biofuel Production: Prospects challenges and
feedstock
13. Current Status and Strategies for Second-Generation Biofuel
Production Using Lignocellulosic Biomass
14. Third Generation Biofuel: Micro
Algae and Its Utilization
15. Crude Microbial Enzyme production using Food
Industry waste as feedstock
16. Biodegradable Packaging Materials from
Agro-Food Industry Waste
Anwesa Sarkar is currently working as an Assistant Professor in the Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering & Technology (GKCIET), Malda, West Bengal, India. She earned her B.Tech. degree in Agricultural Engineering from Uttar Banga Krishi Vishwavidyalaya, and did her M.Tech. in Agricultural Engineering with a major in Food Biotechnology Engineering at Gobind Ballabh Pant University of Agriculture and Technology, Pantnagar, where she was also awarded a PhD in Agricultural Engineering with a major in Process and Food Engineering. She is also a life member of professional bodies such as ISAE and AFSTI. Her areas of interest include food biotechnology, food bioprocessing, fermentation, biofuels, food industry waste management, and by-product development, etc. She has published several research papers in peer-reviewed journals.
Kshirod Kumar Dash, PhD, is currently working as a Professor in the Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering & Technology (GKCIET), Malda, West Bengal, India. Previously he worked as an Assistant Professor in the Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam. Dr Dash completed his B.Tech in Agricultural Engineering at the the College of Agricultural Engineering & Technology, OUAT, Bhubaneswar; and his M.Tech. in Dairy and Food Engineering and his PhD in Food Process Engineering at IIT Kharagpur. Dr Dash obtained his Post-Doc from Ohio State University, Columbus, Ohio, USA. He has guided several postgraduate and doctoral students and published material in over 50 publications, including peer-reviewed international journals and book chapters in edited volumes.. He is a life member of various professional bodies in India and a member of IFT, USA. Dr Dash's research interests include food process engineering, unit operations in food processing, fluid mechanics, and heat and mass transfer in food processing.
