Integrated Food and Bioprocessing

Erscheinungsjahr 2025
ISBN: 978-3-031-87208-2
Verlag: Springer Nature Switzerland

Buch, Englisch, 223 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 528 g

In a rapidly evolving world, the integration of food processing and bioprocessing technologies has become essential to meet the demands of sustainable food production, resource optimization, and environmental conservation. This groundbreaking book, , provides a comprehensive overview of the principles, practices, and innovations shaping the future of these interconnected fields.

Key Features Include:

• Foundations of Integration: A detailed introduction to food engineering and bioprocessing principles.
• Biotechnology in Action: Insights into fermentation, enzymatic processing, and microbial applications in food systems.
• Innovative Solutions: Cutting-edge advancements in food preservation, waste valorization, and energy-efficient technologies.
• Sustainability Focus: Strategies for implementing circular bioeconomy practices and reducing environmental impact.
• Real-World Applications: Case studies and practical examples from diverse industries.

Designed for food scientists, biotechnologists, engineers, and students, this book bridges theory and practice, offering valuable tools for addressing global challenges in food security, resource management, and climate resilience.

Whether you are an industry professional, researcher, or academic, serves as an indispensable guide to the transformative technologies at the forefront of food and bioprocessing innovation.

Zielgruppe

Research

Autoren/Hrsg.

Jatoi, Abdul Sattar

Fachgebiete

• Geowissenschaften Umweltwissenschaften Lebensmittelsicherheit und -versorgung
• Naturwissenschaften Biowissenschaften Mikrobiologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

History and Importance of Food Processing.- Introduction to Bioprocessing.- Sustainable Food Production.- Fermentation and Bioreactors.- Enzymatic Conversion.- Genetic Modification and Biotechnology.- Benefits and Challenges of Integration.- Case Studies in Integrated Processes.- Nutritional Enhancement.- Sustainability and Waste Reduction.- Quality Control and Food Safety.- New Product Development.- Traceability and Supply Chain Management.- Challenges, Ethical Considerations, and Future Trends.- The Future of Integrated Food and Bioprocessing.

Über Autor(innen)

Dr. Abdul Sattar Jatoi is an assistant professor in the Chemical Engineering department at Dawood University of Engineering and Technology, Karachi, Pakistan. He has over 13 years of experience in Academics and Research. Dr. Jatoi has expertise in food bioprocess and their application in various food industries. Microbial electrochemical systems for environmental and energy applications. He has published over 140 papers, including 30 book chapters and one book. He has two books. He is a peer-reviewed member of more than 50 scientific journals. 70 works published in various international conference proceedings.