Description:
Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends compiled from the latest ideas across the entire arena of biotechnology and bioengineering. This volume reviews current developments in the application of food biotechnology and engineering for food and beverage production.
As there have been significant advances in the areas of food fermentation, processing, and beverage production, this title highlights the advances in specific transformation processes, including those used for alcoholic beverage and fermented food production. Taking a food process and engineering point-of-view, the book also aims to select important bioengineering principles, highlighting how they can be quantitatively applied in the food and beverages industry.
Brief description: Professor Guocheng Du is the Dean of School of Biotechnology, Jiangnan University, China. He is the distinguished professor of Changjiang Scholars, Ministry of Education, China. His current main research focus is on bioprocess engineering and metabolic engineering. He has about 200 publications/communications, which include 52 patents, 8 books, 160 original and review papers, etc. He won two Second Prizes of State Science and Technology Award in 2006 and 2012, respectively. He has been conferred Honorary Doctorate degree from Jiangnan University, China. Professor Guocheng Du is deputy director in the committee of biochemical engineering modelling and control, Chinese Society for Microbiology, and deputy director of Beer Branch, China Alcoholic Drinks Industry Association. He is the associate editor of Journal of the Science of Food and Agriculture and the editorial board member of Bioresource Technology.