Integrated Food and Bioprocess Engineering

1. Auflage 2026
ISBN: 978-1-032-59927-4
Verlag: Taylor & Francis Ltd

Buch, Englisch, 456 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 453 g

This book covers different aspects of food bioprocess engineering for value-added food production and waste management. Various topics include food biotechnology and bioprocess engineering, fermenter and bioreactor design, studies related to unit operations, and food safety and regulatory issues for safe and nutritious food product development using novel biotechnology and bioprocessing technologies. The book also addresses food industry waste utilization for first-, second-, and third-generation biofuel production, as well as biodegradable packaging materials.

- Includes the basic principles of both biotechnology and bioprocess engineering related to food preservation and product development.

- Covers unit operations such as membrane filtration, chromatography, co-crystallization and nano-encapsulation, supercritical fluid extraction, DNA recombination, and PCR technology.

- Discusses pertinent regulatory constraints.

- Reviews recent developments, challenges, and opportunities in food biotechnology and bioprocess engineering, including fermenter and bioreactor design.

- Addresses food safety and regulatory issues for safe and nutritious food product development.

This book is aimed for graduate students and researchers in food and chemical engineering, bioprocessing, and food biotechnology.  The Open Access version of this book, available at http://www.taylorfrancis.com, has been made available under a Creative Commons Attribution-Non Commercial-No Derivatives (CC BY-NC-ND) 4.0 license.

Zielgruppe

Academic and Postgraduate

Autoren/Hrsg.

Sarkar, Anwesa

Dash, Kshirod Kumar

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Recent Developments in Food Biotechnology 2. Biotechnology: Improving Food Nutrition  3. Applications of Microbial Enzymes in the Food Industry 4. The Use of Fermentation as a Preservative Technology 5. Application of Membrane Filtration in upstream and downstream technology  6. Co-Crystallization and Nano-Encapsulation Techniques for Food Bioactive Components 7. DNA recombination and PCR technology for Food Quality Determination  8. Fermenters And Bioreactor Systems an Overview for Practical 9. Scope of Genetically Modified Food in Food Industry and Social Concerns 10. Potential Food Safety problems related to new uses of Biotechnology 11.Challenges and Considerations in the regulation of Bioengineered food  12. Utilization of Biomass for First Generation Biofuel Production: Prospects challenges and feedstock 13. Current Status and Strategies for Second-Generation Biofuel Production Using Lignocellulosic Biomass 14. Third Generation Biofuel: Micro Algae and Its Utilization 15. Crude Microbial Enzyme production using Food Industry waste as feedstock 16. Biodegradable Packaging Materials from Agro-Food Industry Waste

Über Autor(innen)

Anwesa Sarkar is Assistant Professor in the Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering & Technology (GKCIET), Malda, West Bengal, India, has done her B. Tech. degree in Agricultural Engineering from Uttar Banga Krishi Vishwavidyalaya. She has done her M. Tech. in Agricultural Engineering with major in Food Biotechnology Engineering at Gobind Ballabh Pant University of Agriculture and Technology, Pantnagar. The author was awarded PhD in Agricultural Engineering with major in Process and Food Engineering at G. B. Pant University of Agriculture and Technology, Pantnagar. Currently she is working as Assistant Professor in the Department of Food Processing Technology in Ghani Khan Chowdhury Institute of Engineering and Technology, Narayanpur, Malda, West Bengal, India-734141. She is also Life Member of professional bodies like ISAE, AFSTI. Her area of interests is food biotechnology, food bioprocessing, fermentation, biofuel, food industry waste management, byproduct development etc. She has published several research papers in peer reviewed journals.  Kshirod Kumar dash, Ph.D., is working as Professor in the Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering & Technology (GKCIET), Malda, West Bengal, India. Previously, he worked as an Assistant Professor in the Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam. Dr. Dash completed his B. Tech in Agricultural Engineering from College of Agricultural Engineering & Technology, OUAT, Bhubaneswar; M.Tech. in Dairy and Food Engineering from IIT Kharagpur; and Ph.D. in Food Process Engineering from IIT Kharagpur. Dr. Dash has obtained his Post-Doc from Ohio State University, Columbus, Ohio, USA. He has guided several postgraduate and doctoral students and published more than 50 publications in peer-reviewed international journals and book chapters in edited volumes. He is a life member of different professional bodies in India and a member of IFT, USA. The research interests of Dr. Dash include Food Process Engineering, Unit Operations in Food Processing, Fluid Mechanics, Heat and mass transfer in food processing.