Bioprocessing Technology in Food and Health: Potential Applications and Emerging Scope

This volume explores recent advancements in bioprocessing technology, focusing on microorganisms for functional food production, health benefits, and food safety, offering insights for researchers and professionals in the food industry.

Bioprocessing Technology in Food and Health: Potential Applications and Emerging Scope delves into the latest advancements and innovative approaches in bioprocessing, particularly focusing on the role of microorganisms in producing functional foods that offer health and nutritional benefits. The book highlights the rapidly growing functional foods market, which is becoming increasingly significant in the food sector.

The volume is structured into three main sections. The first part examines the production of functional foods and their impact on human health, showcasing recent technological advancements in bioprocessing, including the production of items like chocolates and whey beverages, alongside their associated health benefits. Part two addresses the emerging applications of microorganisms in ensuring food safety, discussing breakthroughs in microbial bioprocessing that tackle issues such as spoilage, harmful microorganisms, and the use of genetically modified microbes. This section also explores the potential of food-grade microbes for degrading toxic substances, including mycotoxins and pesticides.

In the final section, the book investigates the current challenges and limitations of microbially mediated processes within the dairy and food industries. The editors have assembled a team of distinguished international experts in bioprocessing technology, making this volume a valuable resource for researchers, educators, students, and professionals in the fields of food nutrition and health. It serves as an essential guide for anyone involved in the development of functional foods and the advancement of bioprocessing technologies.