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.

Carlos Ricardo Soccol is the research group leader of the Department of Bioprocess Engineering and Biotechnology (DEBB) at the Federal University of Parana, Brazil. He has 20 years of experience in biotechnological research and development of bioprocesses with industrial application. His research interests are in science and food technology, with emphasis on agroindustrial and agroalimentary biotechnology, bioprocess engineering, solid-state fermentation, submerged fermentation, bioseparations, industrial bioprocesses, enzyme technology, tissue culture, bioindustrial projects, and bioproduction.

Ashok Pandey

is deputy director and head of the Center for Biofuels and Biotechnology Division the National Sugar Institute, Kanpur, India. Professor Pandey's current research areas are in bioprocesses and product development, mainly focused on agro-industrial solid waste utilization for the production of biofuels, biopolymers, and industrial enzymes.

Christian Larroche

is the director of Polytech Clermont-Ferrand, Graduate School of Engineering of University Blaise Pascal. His research interests are in the areas of applied microbiology and biochemical engineering, focusing on the study and development of special processes for the use of microorganisms. This includes fungal spores produced by solid-state cultivation and their use as protein (enzyme) reservoirs in biotransformations.

Applications of Metabolic Engineering in the Production of Fermented Foods and Food Ingredients. Isolation, Improvement, and Preservation of Microbial Cultures. Physical and Chemical Factors Affecting Fermentation in Food Processing. Upstream Operations of Fermentation Processes. Theoretical Tools to Predict Physicochemical Properties of Industrial Foods and Cultivation Media. Characterization of Bioreactors Using Computational Fluid Dynamics. Laboratory and Industrial Bioreactors for Submerged Fermentations. Laboratory and Industrial Bioreactors for Solid-State Fermentation. Downstream Operations of Fermented Products. Instrumentation and Control of Industrial Fermentative Processes. Fermented Foods and Human Health Benefits of Fermented Functional Foods. Industrial Fermentation for Production of Alcoholic Beverages. Production of Dairy Products. Dairy and Nondairy Probiotic Products and Beverages. Bioadditives Produced by Fermentation. Microalgae for Food Production. Biorefinery Concept Applied to Valorization of Agro-Food Coproducts and Wastes: Integrated Process for Waste Recycling and Effluent Treatment. Index.