Description:
Fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, this volume explores the state of the art of the engineering technology aspects of fermentation processes in diverse food sectors. The contributors describe the benefits of fermented foods in human health, examine applications of microalgae in the food industry, and explain the application of metabolic engineering in the production of fermented food ingredients. Exploring a host of important topics in engineering fermentation processes, the book surveys critical trends in the food, beverage, and additive industry and explores the sustainability of these processes.