| ISBN13: | 9781032013763 |
| ISBN10: | 1032013761 |
| Binding: | Paperback |
| No. of pages: | 284 pages |
| Size: | 234x156 mm |
| Weight: | 530 g |
| Language: | English |
| Illustrations: | 32 Illustrations, black & white; 14 Halftones, black & white; 18 Line drawings, black & white; 19 Tables, black & white |
| 772 |
Fermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries
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This book covers a range of important topics on dairy and fermented foods and microalgae biotechnologies for food, beverage and bioproduct industries. The topics range from traditionally fermented African foods, fermentation technologies for large-scale industrial enzyme production to microalgae cultivation.
This book covers a range of important topics on dairy and fermented foods and microalgae biotechnologies for food, beverage and bioproduct industries. The topics range from traditionally fermented African foods, fermentation technologies for large-scale industrial enzyme production to microalgae cultivation and nutraceuticals in Africa, etc. The editors provide detailed information on approaches towards harnessing indigenous bioresources for food and nutrition security, climate change adaptation, industrial enzyme production, environmental remediation and healthcare delivery. The book will be useful reference material for scientists and researchers working in the field of dairy and food biotechnology, fermentation technology, enzyme biotechnology, algal biotechnology and cultivation systems, biofuels and other bioproducts from algal biomass and underutilized and novel African food sources.
- Emphasizes recent advances in biotechnologies that could ameliorate the high-level global food insecurity through fermentation technologies applicable to traditional African indigenous and underutilized novel foods, algal biotechnology and value-added bioproducts
- Provides detailed information on how to harness indigenous bioresources including microalgae for food and nutrition security, climate change adaptation, industrial enzyme production, environmental remediation and healthcare delivery
- Introduces new frontiers in the area of large-scale enzyme production using fermentation biotechnologies and their applications in the food and beverage industries
- Discusses current biotechnologies applicable in the food, beverage and bioproduct industries
James Chukwuma Ogbonna, Ph.D., is a Professor of Microbiology and Biotechnology, and Director, National Biotechnology Development Agency, South East Zonal Biotechnology Centre, University of Nigeria, Nsukka, Nigeria.
Sylvia Uzochukwu, Ph.D., is a Professor of Food Science and Biotechnology, and Director, Biotechnology Centre, Federal University, Oye-Ekiti, Nigeria.
Emeka Godfrey Nwoba, Ph.D., is a research scholar at the Algae Research & Development Centre, Murdoch University, Western Australia.
Charles Oluwaseun Adetunji, Ph.D., is an Associate Professor of Microbiology and Biotechnology, and Director of Intellectual Property and Technology Transfer, Edo State University Uzairue, Nigeria.
Nwadiuto (Diuoto) Esiobu, Ph.D., is a Professor of Microbiology and Biotechnology at Florida Atlantic University, Boca Raton, FL, USA, and the President and Founder of Applied Biotech Inc. and ABINL, Abuja, Nigeria.
Abdulrazak B. Ibrahim, Ph.D., is a Capacity Development Expert at the Forum for Agricultural Research in Africa (FARA), and Associate Professor of Biochemistry, Ahmadu Bello University, Zaria, Nigeria.
Benjamin Ewa Ubi, Ph.D., is a Professor of Plant Breeding and Biotechnology and Director, Biotechnology Research and Development Centre, Ebonyi State University, Abakaliki, Nigeria.
