With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of

chapter 13|32 pages

- Production of Dairy Products

chapter 15|34 pages

- Bioadditives Produced by Fermentation

chapter 16|24 pages

- Microalgae for Food Production