This book covers different aspects of food bioprocess engineering for value-added food production and waste management. The various topics presented 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. This book: 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, cocrystallization 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. Is aimed at 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.
